" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."
~ Galileo
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Enjoy the many surprises of Michigan Wine Country as noted in today's
Detroit Free Press ...
"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."
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~ The Remains of the Day
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GRILLED RIB EYE with FRESH HERBS
~ Simple lake supper, enjoying the remains of the day.
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4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish
- Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
- Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
- Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
- Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.
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NOUVEAU FRENCH POTATO SALAD
~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.
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2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives
- Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
- Drain and rinse with cold water. Cut into wedges.
- Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
- Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.
Comments
Regarding the recipe, have you ever tried Piemontese beef? Though lean and low in cholesterol, it's extremely flavorful. On my butcher's recommendation, I've started purchasing 'bone-in' rib-eye ... a succulent treat! Enjoy the recipe and thank you for 'popping in'.