Food for a chenin tasting

[Jenise]

Jim, EXACTLY. In fact, from experience I can offer that cooked sous vide, a pork loin cooks as tender as a tenderloin. An advantage with that cut is the consistency of size from end to end vs. the tapered shape of a tenderloin.

Given how well the slow roasting worked on the tenderloins, I would think that going with sous vide on the loin would be wonderful. The Mourad soup sounds wonderful as well, Jenise, although we never ended up getting to the soup with the chenin.

Walter - Give the St. Rey a shot if you happen across it. The one we had is the SRV, the current release of which is the 2016. It could use a little more time but is still pretty nice stuff. Definitely the class of the local chenins we had.

Thanks again to everyone for the suggestions.

The one we had is the SRV

Always been a Stevie Ray fan.....

[Jenise]

Hey Mike, I'm going to a wine tasting on Tues night--theme is "Mediterranean However Anything But the Big Three--extra points for islands". A pork tonnato, it dawns on me, will be the perfect dish to take. Sous vide early in the day, chill, slice and arrange on platter--perfect for a food that has to travel.

Hey Mike, I'm going to a wine tasting on Tues night--theme is "Mediterranean However Anything But the Big Three--extra points for islands". A pork tonnato, it dawns on me, will be the perfect dish to take. Sous vide early in the day, chill, slice and arrange on platter--perfect for a food that has to travel.

Oh yeah! That will work beautifully. First time I had the veal version was when John Tomasso brought it to an offline.

[Jenise]

Well, that's cool. John's a pretty good cook! I've only had it in restaurants.

I do not have sous vide but normally make this using veal shoulder and braise it gently in white wine, chill and slice.

The tuna sauce needs both anchovy and capers IMHO.

[Jenise]

I do not have sous vide but normally make this using veal shoulder and braise it gently in white wine, chill and slice.

The tuna sauce needs both anchovy and capers IMHO.

Good choices. But for us down here? Veal shoulder is nonexistent. And what I love about sous vide is the ability to control done-ness. My pork will be pink in the center, as have been the best veal versions I've had.

Yeah, you don't want them to dry out - ugly gray meat has no place in a good vitello!

[Jenise]

My favorite Vitello of all? Was topped with mache lettuce lightly drizzled with a good truffle oil.

... a good truffle oil.

Eek! Ook! Aah! Ding-ding-ding! Whoop-whoop-whoop!

My favorite Vitello of all? Was topped with mache lettuce lightly drizzled with a good truffle oil.

That would be quite good. The recipe I used called for a topping of Italian parsley, thin sliced celery, celery leaves, and/or thin sliced fennel all tossed with some EVOO. Truffle oil would be a good mod.

[Jenise]

My favorite Vitello of all? Was topped with mache lettuce lightly drizzled with a good truffle oil.

That would be quite good. The recipe I used called for a topping of Italian parsley, thin sliced celery, celery leaves, and/or thin sliced fennel all tossed with some EVOO. Truffle oil would be a good mod.

I like that mix!