The Siren Song of Sherry
February 08, 2010
Fino, amontillado, olorosso: the names roll sensuously off the tongue and sing of warm, exotic nights, but do you know what they mean? Sherry, the unique fortified wine from southern Spain, is sometimes maligned as an overly sweet, cloying wine (suitable only for serving with tea cakes or cooking mushrooms), but it actually flows across the spectrum from light, dry aperitif to rich, dark dessert wine and is a versatile partner with many foods. If you're interested in knowing more about these exceptional wines, join us on Tuesday, February 16th for a class with Bonnie Crocker of Domaine Selections. Bonnie will discuss how sherry is made, what differentiates the major styles, and their place in Spanish cuisine. Naturally we'll be tasting as we go and testing the wines with Spain's jamon serrano, olives, marcona almonds and cheese (because shouldn't learning be delicious?) Take a little trip with us through sunny southern Spain: you may soon find the siren song of sherry to be irresistible!
When: Tuesday, February 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $25 per person. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited. Cancellations are refundable up to 24 hours before class. Participants receive a 10% discount on purchases the evening of the class.
Friday Tasting: Chocolates & Wine for Valentines
February 07, 2010
Drop by the shop on Friday, February 12th for a little Valentine’s Day inspiration! Ken Hoyt from Willamette Valley Confections will be sharing tastes of his chocolate & hazelnut delights, and Theresa Hannam from Triage Wines will be pouring samples of lovely wines she enjoys with chocolates. We’ll have samples of Taza’s delicious stone ground chocolates for you to pair as well. You may find additional inspiration at our “temple of chocolate” where we feature superb, handcrafted chocolate bars from some of the best artisans in the country: Patric Chocolates, Askinosie, Xocolatl de David, Michael Recchiuti, Taza, and more. So stop by Foster & Dobbs this Friday afternoon, 4:30 - 6:30pm: what a delicious way to start the weekend with your sweetie!
Fennel & Endive Gratin
February 01, 2010
Late winter is a great time for the comfort of a gratin, for the satisfaction of tender roasted vegetables topped with cheese and breadcrumbs. In this one, the sweet fennel bulb sits in happy contrast to the slight bitterness of endive; the mild creaminess of gorgonzola dolce is set off by the crunch of the breadcrumbs. Serve this alongside some roasted pork, crack open a bottle of Vermentino or Pinot Gris, and enjoy the sound of the rain on the roof!
Fennel & Endive Gratin
Serves 4 - 6
2 large or 4 small fennel bulbs
2 large or 4 small heads of Belgian endive
4 T. extra virgin olive oil
salt
fresh cracked black pepper
1 cup chicken or vegetable stock*
5-6 ounces gorgonzola dolce
2/3 cup coarse toasted breadcrumbs (freshly made breadcrumbs the size of peas are best; use less if your crumbs are more finely textured)
Set oven to 450.
Trim away any coarse leaves from the fennel bulbs. Quarter the bulbs (or cut into eighths if they're large) and cut away the fibrous core. Cut endives in half lengthwise, keeping the stem ends intact on each half.
In a sauté pan, warm 2 T of olive oil. Add the fennel and cook, stirring and turning as needed until it begins to turn golden, about 5-8 minutes. Season with salt and fresh pepper, then add 1/2 cup of stock, cover and cook until very tender but not mushy, about 10 minutes. Transfer to gratin dish and cover with foil or a towel to keep warm.
Warm remaining 2 T of olive oil, add endive and cook until golden, stirring occasionally. Season with salt and fresh pepper. Add the remaining half cup of stock, cover and cook until very tender, about 10 minutes.
Combine the endive with the fennel bulb in the gratin dish. Give it all a good healthy cracking of fresh black pepper, top evenly with little dollops of the cheese, and sprinkle the breadcrumbs over the top. Bake 6-8 minutes until the cheese melts and breadcrumbs are golden. Serve immediately and enjoy!
* Recipes like this one that call for a cup of stock are one reason I really like the Savory Creations product: each little packet of concentrate makes one cup of stock, so I don't end up with extra stock languishing in the refrigerator. Plus, they taste really good.
