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Food pairing for this red blend wine?

OK, here's what I did. It's sort of a cop-out, but one based on Chef D's initial suggestion: First, we tasted it, alone. A bit too tannic. Then, we tasted it with Fontina and Gouda. Much better. Then I made giant jacket potatoes (it was 7.30pm already so I didn't want to start a labor-intensive dish) and sautéed a combination of regular button mushrooms and dehydrated shitakes, in olive oil with garlic and shallot, and melted in more Fontina with some butter and served it over the potatoes. I was actually pretty delicious. Thanks, all, for the suggestions!

Jun 06, 2015
ldillma in Wine

Food pairing for this red blend wine?

Sadly, I am not a fan of Hollandaise. But am excited about the mushroom options! Thanks, Collioure.
xLisa

Jun 01, 2015
ldillma in Wine

Food pairing for this red blend wine?

Thanks, Chef D
If we can get fresh of either of those fish (or--would grouper be okay, do you think? I know there will be plenty of that) then that sounds great. Hitting it on all fronts with the fish and the shroomies. Though sadly it will have to be pan-sautéed since neither of us knows how to grill!

xLisa

May 29, 2015
ldillma in Wine

Food pairing for this red blend wine?

Thank you, Collioure,
Pathetically, neither of us knows how to grill (I know, I know), but salmon with mushrooms sounds good.
xLisa

May 28, 2015
ldillma in Wine

Food pairing for this red blend wine?

Thank you, Bob!

May 27, 2015
ldillma in Wine

Food pairing for this red blend wine?

Oh, interesting that re-hydrated would be better. I have plenty of de-hydrated mushrooms. Thank you!
xLisa

May 27, 2015
ldillma in Wine

Food pairing for this red blend wine?

BTW, I did not know the shellfish would make it taste metallic -- thanks for the tip, Chef D.
xLisa

May 27, 2015
ldillma in Wine

Food pairing for this red blend wine?

I don't know what sweet potato poutine is, but we both love sweet potatoes and black beans and I've made other things combining them before so I will google. This sounds yummy. Thank you!
xLisa

May 27, 2015
ldillma in Wine

Food pairing for this red blend wine?

Eggs and cheese are fine! I could be wrong, but to me, I think of 14.2 as not "light" (tho that could easily be neophyte crap, associating "strong"with alcohol content rather than other things). But I love mushrooms and polenta both and fontina sounds great. We're going to be on the FL coast when we drink this, so if tuna or swordfish are fresh there, maybe I could do that with mushrooms and polenta? (BTW, this would be _sans_ tomato sauce, yes?)
Thanks so much!

May 27, 2015
ldillma in Wine

Food pairing for this red blend wine?

Hi All,

I have a bottle of Shepherd Carneros Estate Red and am interested in a good food pairing that is either vegetarian or else fish/shrimp. Any suggestions?

Tasting notes are pasted below. The wine is 14.2%, and a blend of Zin, Syrah and Tempranillo.

Rich aromas of blackberry and red currants with a touch of vanilla and cedar. The mouth is filled with jammy flavors of cassis, boysenberry, cherry, and plum. Ripe tannins provide an opulent finish of red fruit and spice.

Thanks!
xLisa

May 26, 2015
ldillma in Wine

Seeking food pairing for garnacha

As far as umami goes, I am always happy to ad anchovies or parmesan to dishes, I know what you mean about the puckering, though! Thanks, goldangl195.

Dec 15, 2014
ldillma in Wine

Seeking food pairing for garnacha

Thanks, zin! So far, ratatoille is what most appeals. I just want to make sure that whatever I cook, I don't inadvertently do something that will pair poorly since this wine was a splurge (for me). :-)

Dec 15, 2014
ldillma in Wine

Seeking food pairing for garnacha

Oh; that is very good to know, thank you! Do you think the ratatouille option would be good if I were sure to use lots of olive oil? In general I am not big on cream or butter (stomach-wise) tho tend not to have trouble with oil, or hard cheeses for that matter. Thanks! Was even thinking I could do a ratattoiulle-type sauce for fish, given what Cooliourse and CharlesDarwin said. Again, many thanks to all!

Dec 15, 2014
ldillma in Wine

Seeking food pairing for garnacha

Thanks, Zin!

Dec 11, 2014
ldillma in Wine

Seeking food pairing for garnacha

Thanks!

Dec 11, 2014
ldillma in Wine

Seeking food pairing for garnacha

Hi,
I'm looking for some potential good vegetarian (or fish) pairings for a bottle of Cien y Pico Tintorera (Garnacha). Won't be drinking it for over a week so plenty of time to respond!

I found one person who recommended a "cheesy vegetable gratin". Do people have other recommendations?

The winemaker suggests pairing it with Don Quixote, which is cute but not helpful!

Thanks!
xLisa

Dec 10, 2014
ldillma in Wine

Help me save this gado gado!

Oh, vinegar seems like a good idea. And I wish I had shrimp paste, but...maybe an anchovy would work. Thanks!

Oct 20, 2013
ldillma in Home Cooking

Help me save this gado gado!

Thanks, Boogie Baby,
Unfortunately I don't have enough stuff to just remake the whole thing minus the tamarind without a whole new trip to various stores (e.g. lime leaves and shallots). ; ( Was hoping maybe just adding a couple of things and balance it out (BTW, I actually added 2 TABLESPOONS, rather than TEASPOONS, so you can imagine how off-balance it is! (I had no idea what I was doing, obviously). Thanks for the reply!

Oct 20, 2013
ldillma in Home Cooking

Help me save this gado gado!

Hi All,
I made this recipe for gado gado, from Spice Island Vegan. However, the tamarind doesnt say 1/4 WHAT. So I guessed, and used 1/4 cup, which I did via 2 T tam-con and 2 T water. It came out WAY too tamarind-y! Any suggestions of how I can salvage it and not have to throw out the whole batch? Was thinking add more peanuts, and maybe coconut milk and some fish sauce? But dont know if that will work and no idea on quanitities. Any help appreciated. I am not vegan, btw, just got the recipe from that blog, and the other things I have gotten from their Indonesian stuff has been great...
Thanks in advance!
xLisa
1 1/2 cups lightly salted roasted peanuts
1 1/4 cup light coconut milk
4 garlic cloves
5 shallots cloves
4 Tbsp. palm sugar or brown sugar
Juice of 1 lime, about 3-4 Tbsp.
3 kaffir lime leaves
1/4 tamarind liquid from soaking dried tamarind paste in warm water
2 Tbsp. sambal oelek, or less for less spicy
1 tsp. salt, or to taste
1 Tbsp. white miso
1 Lemon, optional
1 Tbsp. Kecap Manis, optional

Oct 19, 2013
ldillma in Home Cooking

Hot smoked salmon quesadillas pairing - Help!

ML,
I got the Pine Ridge! It has not yet been opened because we ended up with too much wine but I am excited to try it with leftovers. Thank you for the rec. Also - there was corn in the quesadillas as well, and the chards paired beautifully!
xLD

Feb 10, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Tombstone,
Yes, I agree. Years ago a friend got me a book on pairings and I learned a lot from it (it has whole sections on different kinds of mushrooms, herbs, cheeses, etc) and I remember at the time reading that many (most?) cheeses pair better with whites shocking me hugely. I have done blue cheese and chard beforoe but not chevre. It was accidentally a chevre that had honey in it, but it was delicious. The sweetness offset the smokiness of other things very well.
Also, forgot to say: someone had recommended a Viognier-Chenin Blanc blend, which I also bought, but since we ended up with three open bottles we did not get to it. Excited to try that with the leftovers!
Happy Remainder of the Weekend!
xLD

Feb 10, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Well, thanks for asking! Guests just left. Here is what we ended up with, ALL of which I really thought paired well: 1) Selback-Oster 2010 Riesling (halb-trocken). It was a wee bit too off-dry for my taste but I enjoyed it very much and paired really very well. My problem with wines verging on the sweet is that it's simply too easy to drink them like juice. But at 10.5% it makes sense. Very good. 2) St Michelle Chardonnay, which I _loved_. I actually made one additional dish that I neglected to mention in my queries and it was a salad with raw beets, raw jicama, avocado, cilantro, and a dressing made of orange juic, cumin and coriander, and it was a fantastic pairing. And 3) La Crema Chard (Sonoma). Turns out there are two La Crema Chards, one from Sonoma and the other from my-friend-did-not-remember-where, but it was very very good. About $8 more than the St Michelle and I didn't like it _quite_ as much, though had I not had the comparison I would have said that I absolutely loved it (and did), but I am a philistine (and, now that the guests have left, I am currently finishing it off with the leftover chevre and it's pretty damn wonderful). Thanks to everyone so much for all of the input!
xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Morning, ML
Wow, this is a great explanation and really really useful. I appreciate it! I knew Chards varied widely, and know that some I love and others I appear not to like at _all_, but quite honestly, I thought that people meant the same thing when they said "buttery" and "creamy" so this is great to know. I am now thinking this is going to be a very wine-filled dinner, because I may have to get a bottle of rosado (love Spanish rosados), and at this point one friend has already said she's going to bring La Crema (which, upon Googling, I have not been able to find whether is "sur lie" or not, and that makes me assume the answer is "not"), and the other friend is bringing Riesling! (but hey, I am about to run 22 miles, so I will deserve it!).

I know I like a lot of Sauv Blanc but am worried about not knowing quite enough and having the style I pick clash with the cilantro.

I also know I have loved both Chenin Blancs and Viogners, so if I find that Pine Ridge, that sounds like a great option.

I only hope my food will live up to all the great recommendations I've gotten. Thank you very much. About to read the Mexican and Provence links you sent!

xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Ah, well that might explain the wide gaps in price point on the other threads. I will be headed out today to see what I come up with and thank you for all of your advice!
xLD

Feb 09, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

I would hope for $15 but if there is something spectacular could be convinced of 20$! On the "buttery chard" threads I looked at, most seemed to be either under $10 or over $20-$25 and I was feeling a bit left out! Any you particularly like come to mind?

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Ah, ok. So no Ein Zwei Drei, then. OK; thank you, will def take your advice on this one. And yep, gonna get buttery chard, too (if you have any buttery chards in particular to suggest, I am all ears! I am in Atlanta, if that makes a dif on availability.
Thank you Tombstone!
xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Sedimental (love the name),

Thank you! Buttery chard it is. (If you have any personal faves in the 10-15$ range, and feel like sharing names, I'd be happy to hear about them. Cheers! Excited for this meal now.

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Wow, fantastic! I am very excited now. And I love buttery chards, despite all the crap they get, so will def go in that direction. But since we all like whites and there is quite a bit of cilantro, maybe a riesling, as well (am hoping dry riesling would be ok? Had one awhile ago called Ein Zwei Drei (or Dry?) that I thought was really wonderful.

Thanks, Tombstone!

xLD

Feb 08, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Thank you!

Feb 07, 2013
ldillma in Wine

Hot smoked salmon quesadillas pairing - Help!

Beaujolais is the only red I found online, and it is one wine I know nothing about, except that I've so far not had a Beaujolais Nouveau that I liked a whole lot (to be fair, I have probably only had cheap ones). Do you know if it might work with one of the "heavier" ones? I Googled and found something about the ten "Cru" but have no idea what that means (know much more about Spanish!) or if it makes them fuller bodied.

Feb 07, 2013
ldillma in Wine