This is just messed up.........

Pâté de Canard en Croûte

Pâté de Canard en Croûte

Last week a group of my friends and I were out for dinner. As is ofter the case, our table talk turned to wine. The discussion ended up with us deciding to taste a vertical of Le Cigare Volant, a wine my friend Andria had a 7 bottle vertical of.
What to have for dinner? Since we had recently seen the movie Julie/Julia my buddy Sam said lets have " Pâté de Canard en Croûte".
I thought about it for a second and decided what the heck. All in this recipe took 3-4 solid hours of focused prep time and that doesn't include cooking or shopping.
Was this the most amazing thing I have ever eaten (nah), was it one of the most spectacular things I have presented on a set table (hell, yes!).

Monseiur Duck

Boned.........45 minutes!

Stuffed and TrussedBrowned

Wrapped with Pastry Dough and Oven Ready

Would I make this again.......Hmmm, maybe. This is a big fat show-off of a dinner entree and you really need a group of wine and foodie geeks (my friends in Spades) to appreciate it. Trust me, if you make this for dinner, even just once, no one who was at the table will ever forget that night. Bon Appetit!

Limoncello

Normally any drink concoction with that contained both a fifth of vodka and a fifth of straight grain alcohol (190 proof.......yike) would have a quaint name like: Rocket Fuel, Jungle Juice or Spode (my fraternity neighbors used to make this).
Well, a couple of bottles of spirits plus the rind of 15-20 lemons (I used Meyer Lemons) and you have the makings of Limoncello. Limoncello is is an Italian lemon liqueur most often produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo.

Limoncello

To the lemon peels you add the spirits and let this mixture sit in a cool, dark spot for 45 days. After that you take 4 cups of sugar added to 5 cups of boiling water to make a simple syrup. Add the syrup to the lemon/spirit mixture and let is sit for another 45 days. Strain the mixture with a mesh strainer to remove the peels and then strain the remaining mixture through a coffee filer two times. Now it is ready to bottle.
Serve ice cold (go ahead and keep the bottle in the freezer........since this is about 150 proof you don't have to worry about it freezing) in small glass (take care, this stuff is strong)

Blackwood Canyon

Old School?

What can top a day of fabulous wine tasting in the Red Mountain Appellation? Almost nothing, but if you are a wine geek, not just a casual wine drinker but a true geek I can recommend a wine tour that you will never forget.

Two words: “Blackwood Canyon”. Up for an adventure? Go ahead and tell the tasting room manager at what ever winery you are visiting, that you are headed to Blackwood Canyon for a "reserve" tasting. That should start the conversation rolling. Yeah, maybe you have been to Opus (very cool) or seen the barrel ageing room at Mondavi (remarkable) in Oakville. Maybe you have visited the hallowed ground of Haut Brion (Un-freaking believable) in Bordeaux or seen the Francis Ford Coppala Museum (kinda weird, but fun) at Rubicon. All of these are great, but for a sheer in-your-face, did-we-just-experience-that? event, you have to go visit Mike Moore and his near mythical Blackwood Canyon winery.

On the gray November day that five of us headed to Walla Walla the chatter in the car was all about Red Mountain and a trip to Blackwood Canyon. Three of the five travelers had actually visited before and soon stories about a veritable barrel grave yard, a broken down sign, a winery that looked like it was the movie set for Sanford and Son meets Road Warrior. I was thinking to myself –c’mon, it can’t possibly be that bad.

At 3:00pm we took our photos out at the road next to the sign to the winery. The sign was probably put up about 20 years ago by the looks of the fading paint. I imagine that the bullet holes have been added over the years. The hand written invitation exclaiming “Old World Tasting” (looking like it had been written in white shoe polish) should have given us pause, but no, we were in for the long haul.

Back in the car and headed down the lane towards the winery. About a half mile down the road and with no winery in sight you see a hand written sign that says: “Keep going”. The next marker about another 1/8 of a mile says: “A little further”. As we pulled up through what looked like a kind of funky farm/barnyard (only surrounded by vineyards) we were met by the site of some cellar workers making wine and filling barrels.

Wine in barrel being aged outdoors-Blackwood Canyon

There were literally 100’s of oak barrels on the sloping hillside, all full of wine and apparently ageing until they reached their peak.

Barrel Aging Area-Blackwood Canyon

The description of the facility that my friends had given of this place was actually understated……..way understated. wow, wow, wow, WOW! What happens when reality far surpasses your wildest dreams (in a surreal way)? The grounds and the facility reminded me of Grandma Prizby’s bottle house or maybe Simon Rodia’s Watts Tower. Just like I said, "Sanford & Son" meets "Road Warrior IV" (just add a couple hundred wine barrels)......Holy smokes!

Michael Moore

We made our way down the path into the winery tasting room and met the owner and legendary winemaker, Michael Moore. To say the tasting room is a bit eclectic is an understatement.  When you walk into the door of the winery it appears that the contents of 1000 junk drawers has been ransacked and their contents taken for decor. Mike's persona can be described as some kind of cosmic link to Bill Murray's (Carl Spackler) character in Caddy Shack (at least they share the same interior decorator).
Actually, if you are going for a visit, just think of Michael Moore as Carl Spackler.....gopher killer/wine maker............I think..... and this will give you a bit of a mental edge when your imagination meets reality. It might even be fun to hum a few bars of the "Green Beret" song on your way in the door.

Lab/Office/Back Room-Blackwood Canyon & The laptop with which we viewed the Wine Library ReviewCarl Spackler's digs in Caddyshack

Michael Moore's digs at-Blackwood Canyon

As I indicated this is unlike any winery you have ever visited. Michael has a degree from UC Davis and while you might find his approach to making wine a little odd, I prefer the think of him as a modern day Don Quixote. We were one of the last groups of the day and we ended up spending three + hours discussing fermentation, aging of wine, tasting profiles, oak, oxidation, lees aging (for 20 years) and a host of other topics. We also tasted through 10-12 different and unique wines. Even with our lengthy visit we never even made it to the red wines in his portfolio. The wine that stuck out in my mind was the Chardonnay that he had barrel aged (on the lees) for 20 years. This wine was reminiscent of old White Burgundy and had an acidity and flavor concentration that made it stand out. The rest of the bottles we tasted through had a similar aged (oxidized? component). Are the wines for everyone? No. Are these cocktail wines? Definitely not. Are these interesting wines? Hell Yes! The discussion turned to the wine style and what he is trying to do with these wines. Mr. Moore claims to be replicating the wine styles that existed in France in the mid 1800's. Who are we to argue.

Bon Appetit

Okay, so we spent a long afternoon with a man who has probably forgotten more about wine making that most of us will ever know. He is a contemporary of Heidi Barrett (Cult Napa Winemaker) and while I absolutely think this guy is one part genius, I also think he is two parts mad man. Just before we made our escape and just before I thought our day could not get any weirder, Michael mentioned that he had just sent some wines to Gary Vaynerchuk. If you aren't familiar with Gary, he is the owner of Wine Library and he produces a video blog to review wine. At well over 50,000 viewers per day, he is becoming a Gen X Robert Parker, (speaking of Parker, here is what he said about this winery) I couldn't imagine him tasting these wines. Well, long story short, he did. We watched the video on the laptop in the "office" area (shown above) and instead of me spoiling the experience for you , just go ahead and click on the link I provided to view this video. I will say this, Gary V. loved both wines and gave major kudos to Michael Moore for his unique approach.

All I can say is if you are headed to Blackwood Canyon do yourself a favor and think of this as theater, maybe even a play (Think "Tony and Tina's Wedding") that you are a part of. The wine (really interesting), food (c'mon be a sport and play along), conversation (did I just hear what I think I did?) and sheer anti-establishment tenor of this place will blow your mind. This is a winery visit that will stick with me the rest of my life. Life is short, have fun-

Wild Rice and Chanterelle Salad with Dried Fruit, Goat Cheese, and Walnuts

Thanksgiving is my favorite day of the year. Food, Friends, Family along with conversation and some great wine always make this a fun day. This year I had the chance to go to two T-day events (woo-hoo!). This rice dish that I borrowed from Portland Icon, Chef Cory Shreiber formerly of Wildwood Restaurant has become a favorite and was a dish I took to both events.

The below recipe is his with the exception of my addition of crimini mushrooms in lieu of Chantrelle's (hey, if you have access to Chantrelle's, knock yourself out and use them.......heck, go whole hog and use two pounds!).
Enjoy

Ingredients:
8 cups water
2 cups wild rice
2 teaspoons salt, plus more to taste
1 bay leaf
12 sprigs thyme
4 teaspoons grapeseed or canola oil
1 pounds chanterelle or portobello mushrooms or crimini, wiped clean and chopped

Vinaigrette:
1/2 cup olive oil
6 tablespoons balsamic vinegar
4 large shallots, thinly sliced
2 teaspoons fennel seeds, toasted and cracked
2 teaspoons cumin seeds, toasted and cracked
2 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons freshly ground black pepper
1 cup mixed dried fruits, such as cherries, cranberries, raisins, chopped figs, or chopped apricots
1 cup chopped walnuts, toasted
1 pound stemmed arugula or watercress
8 ounces fresh white goat cheese, crumbled (about 1 cup)

Directions:
To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.

In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.

To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.

In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.

To serve, portion the greens on a plate, top with the rice mixture and sprinkle with the goat cheese.