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Jim's Towing Service
August 26, 2011     Cape Gazette
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August 26, 2011

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_% DO FRIDAY, AU JgT 26 - MONDAV, AUGUgT 2g, 2011 first tO al and ond and just It _-!ng i are I've made pesto )f the summer, it incorrectly. My use leaves plant in e one that grew in- during the One whiff that these are have sowed and leaves when I a few. My sec- technique: or blenders will while a mortar 1 release basil's es- create a / salt. Its vivid green color, ] creamy text are and bright flateor notes are p rfect with fresh p s- taor gnocclfi, as well as grilled chicken or ;h. The narr e ] comes fron estare (to pounl), which is hov the sauce is tra ti- tionally me, le: the ingredient are ground :ogether in a mogar and pestle (and we're talking about a mu, :h larger version] than that tiW white bowl maw of us use to[grind spices) Purists i@st that basil gent ovese, also Known as sweet l?sil (Ocimum b silicum), is the nly type that bdongs in traditioflal pesto. The eaves should be l ale green and quite young, henc the strateg3 of planting seed} or ] JACK C['EIONS PHOTO many seedllngs and collectirg BEEFSTEAK TOMATOES, mozzarella and pesto salad. leav6s whil they're tender. : Bask a member of the mint grn. - help in the grinding process, your chosen tools, the sequence you have a bat{h of ily, has more than different v i- You'll find recipes will call for of ingredients is the same: garlic; pest the options are li nitless: eties; if you want your pesto to either sheep's-milk pecorino or pine nuts; basil; salt; a stream of spre it on toasted br@d refect a slightly different fla4 o' r aged Parmesan or both for the olive oil; and cheese. Keep roun ts for savory brus hetta, signature, you can try substi at= cheese For authentic flavor, the blending until you have adrop} dollop into y0ur[tomato ing lemon basil or clove-fa- more expensive imported Italian smooth paste sauc{ or soup, toss it with roast- vored opal basil. (not Chinese) pine nuts are a Although pesto is considered ed fn gerling potatoes stir As with any dish that calls for better choice, sauce, its texture is usually fairly somd into your meatball mix. extra virgin olive oil, it's a m tst Now that you've assembled all thick (as in the photo). If you to choose high-quality oil. T you not familiar avoid overpowering the sub1 me back up a bit. favors in pesto, don't select made from that are too fruity or very bc Coarse sea salt is preferable cheese and kosher salt, as the grains wil me, while driv- that the new inlet ramps ', the last dune occurred a few the beat goes a race six. for their enjoyment. The pri, tag may be elevated somewt but all six are 91 points and C cious. The sampler also prm a look at six classic PN regio Since the Girard Savigny I Beaunes Premieres Cru Les the ingredients, you're ready to a beautiful, per- inexpensive, Noir to order, due hat bans ship- our state for per- folk who have 3 with a e make your pesto. If you have a )iTs mortar and pestle large enough d. (at least six inches in diameter) o try it instead of the blender or food processor. RegardleSs of mas. This is not the typical auS- tere PN with the fruit-driven sweetness I expected, but a big, fat wine that did not confirm the nose yet. The dark fruit and spice favors reappear in the long, focused, fruit-sweet fini!h e I tlaink a few years in cellar will it, greatly improve this label. eli-Bergstrom Cumberland Re- .desserve PN 2008 is a Willamette is. home run. Josh Bergstrom is pulling away from the pack with ;er-his Oregon PNs. His wine is pentieres 2009, Gloria Ferre PN huge and flavor packed. He gets Carneros 2007 (last week) akd ripeness correct, allowing for 14- Angels Landing Sonoma Co st 15 percent alcohol wines with PN 2009 (two months ago) l ave the gutstocarry them and noI been reviewed here, let's fochs show hot. Jay Miller WA and on the others. Reynolds IWC both rated the Cornus-Camus Pernand first release of Cumberland Re- Vergelesses 2009 is crimson ru- Serve 91 points WS and by-colored.i When poured, a Burghound came in at 90. I think very ripe bouquet of cherry, :in- Reynolds captured the wine His and descnptxon: Viwd ruby. Blac namon rose aromas gre, ts the nose Proper amd and m net- raspberry and cherry on the al frame carries the fruit-sw, et, nose, with comphcatmg notes of full mid-palate of cherry jan and loamy earth and anise. Fresh and raspberry. The 2009s are already focused on the palate, offering known for ripeness The long, gently sweet red fruit flavors clean finish allows the dusty tan- and a late note of licorice nins, pie spice and red fruit pastille Deep but lively pinot characteristics to reverberate, with very good finishing clarity Van Duzer Estate 2008: bright and spicy cut. This is delicious ruby opens to plum preserves,' now but will be even better with t,.~fl,~ rer~dteMro and r'lnxro ~J~n- ~ PnnnlP vonrq' hc~tt]e affe." You, prefer, you can thin the consis- base tency by adding more olive oil. ing il And, ifyou're serving it over butte pasta, I find a bit of melted but- derfl ter helps pesto better cling to Ot the shapes or strands. Couple of McD notes: A have pastille is a small, medicated aromatic candy. Think sen sen or tic tac if you are ticky tacky. Bergstrom Winery produces eight PN labels, a few chards, a seelT Reisling, Gewurtz and a Ros& If food you wish to go upscale, have a Or look attheir Winery Block or whic the label, which reads you 1 Bergstroms Vineyard. Your local and 1 wine shop pal can get info and the wine from Prestige Beverage hap[ Group; 443-702-3370. earb The entire reviewed package itive, was offered at $130 delivered, view Under normal circumstances appr the Van Duzer and Cumberland revk come in at $30 each. Cumber- terri: land halves are available. An ad- pete dress for your broker: who role m. The Savigny ranges from $35- 45 and Vergelesses around $25. You are buying both the Angels and Ferrer for $10 if you can make the deal. Happy burning! Many have asked why I con- tinue to review the same restau- rants. One reason I am not the restaurant reviewer: I refuse to base a decision on a restaurant on one or two visits. They have too much at stake and I am only out a less-than-perfect meal. Havin cheffed for 43 veers, I an also use pesto is the )f a cream sauce t into a mixture of and heavy cream l over mushroom ,er variations incl Continued turned a few, ove and j ast plain botched My c itiques have gon sand the parsley and tuce to chef of the yea to think I have a, md wine. e underlying threl l I am fairly certa lace your reputat tste buds in the h learned, often m. Therefore I de on that if I couldl I would refrain fr ng. Of many mea ximately 40 perc eeed. There are to ic restaurants hoi d of a glib, facile :eally doesn't knc rom endive or fri: y whisk- nelted - won- "avioli. lde sub- n page 91 -salted couple. from wet let- Most lue about d of when )n, faith nds of t things .'ided 't be pos- ,m re- eaten ,.nt were ) many t on the Mter v esca- ee from chic, ry. I I certain, though,I Barbara and ] had dinner at SeOona and the f od was great! NoI good, minql you, but great. Nlce wine list, lthough by the gl ss it was a bit ]limited for my tasle. The service was adequate gnd the venqe was clean and ell ap- p0in}ed. An expensive[restau- rant That was an excellent value. ! Email ~ohn McDonald at,