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Jenise

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Re: Food for a chenin tasting

by Jenise » Thu Nov 09, 2017 5:24 pm

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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: Food for a chenin tasting

by Mike Filigenzi » Fri Nov 10, 2017 1:19 am

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. :shock:

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.
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Bill Spohn

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Re: Food for a chenin tasting

by Bill Spohn » Fri Nov 10, 2017 1:33 am

Mike Filigenzi wrote: The one we had is the SRV


Always been a Stevie Ray fan..... :mrgreen:
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Jenise

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Re: Food for a chenin tasting

by Jenise » Sun Nov 12, 2017 3:28 pm

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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: Food for a chenin tasting

by Mike Filigenzi » Sun Nov 12, 2017 3:34 pm

Jenise wrote: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.
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Re: Food for a chenin tasting

by Jenise » Sun Nov 12, 2017 3:39 pm

Well, that's cool. John's a pretty good cook! I've only had it in restaurants.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Bill Spohn

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Re: Food for a chenin tasting

by Bill Spohn » Sun Nov 12, 2017 3:44 pm

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.
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Re: Food for a chenin tasting

by Jenise » Mon Nov 13, 2017 4:17 pm

Bill Spohn wrote: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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Food for a chenin tasting

by Bill Spohn » Mon Nov 13, 2017 10:04 pm

Yeah, you don't want them to dry out - ugly gray meat has no place in a good vitello!
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Re: Food for a chenin tasting

by Jenise » Mon Nov 13, 2017 10:11 pm

My favorite Vitello of all? Was topped with mache lettuce lightly drizzled with a good truffle oil.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: Food for a chenin tasting

by Jeff Grossman » Mon Nov 13, 2017 10:53 pm

Jenise wrote:... a good truffle oil.

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

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Re: Food for a chenin tasting

by Mike Filigenzi » Tue Nov 14, 2017 12:21 am

Jenise wrote: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.
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Re: Food for a chenin tasting

by Jenise » Thu Nov 16, 2017 2:13 pm

Mike Filigenzi wrote:
Jenise wrote: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!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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