food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Soup Course This menu item incorporates regional ingredients (lingcod <strong>and</strong> geoduck<br />
clams), local cooking methods (smoking), <strong>and</strong> ethnic influences (Asian culture). The chowder<br />
can be served in a regular bowl or, for an added twist, in a carved-out green papaya. The<br />
geoduck sashimi is basically a ceviche. Geoduck clams are huge—a single one weighs between<br />
3 <strong>and</strong> 5 pounds (about 2 kg) <strong>and</strong> can be purchased fresh or as frozen meat. For this<br />
item, the geoduck sashimi should be stirred into the hot chowder at the last minute to make<br />
sure that it does not get tough. For this event, the clam was served in an Asian soup spoon<br />
next to the soup bowl, <strong>and</strong> then the guests stirred it into the chowder when it arrived at the<br />
table. Lingcod is a popular <strong>and</strong> modestly priced regional fish. It is not technically a cod but<br />
a white fish that looks similar to cod once filleted.<br />
The <strong>wine</strong> selection is the classic match of Gewürztraminer. Washington Gewürztraminer<br />
is of high quality <strong>and</strong> a good value. In general, the <strong>wine</strong> has a spicy character <strong>and</strong><br />
good acidity <strong>and</strong> is off-dry. All of these elements work well with this moderately spicy dish<br />
(which contains sweet spice <strong>and</strong> hot spice). The <strong>wine</strong> acid cuts through the coconut milk<br />
<strong>and</strong> balances the <strong>food</strong> acidity from the geoduck <strong>and</strong> tomatoes. The <strong>wine</strong>’s slight sweetness<br />
contrasts with the saltiness of the smoked fish <strong>and</strong> fish sauce. The selected <strong>wine</strong> for this<br />
course (Columbia Valley Gewürztraminer) is semi-dry, has crisp acidity, <strong>and</strong> has an interesting<br />
blend of fruit flavors, lime, <strong>and</strong> minerals. It holds its own with the spiciness <strong>and</strong><br />
acidity in the soup.<br />
Food Item: Asian Chowder of Coconut, Smoked Lingcod, <strong>and</strong><br />
Geoduck Clam Sashimi<br />
Yield: 6–8 servings<br />
Ingredients<br />
5–6 oz (150–160 g) geoduck clam (both<br />
siphon <strong>and</strong> body meat), trimmed <strong>and</strong><br />
thinly sliced<br />
1 /3 c (75 ml) fresh lime juice<br />
2 tsp (20 ml) soy sauce<br />
2 tbsp (25–30 ml) thinly sliced onions<br />
Salt<br />
White pepper<br />
One 3–4-inch piece of fresh galangal<br />
(available at most Asian markets)<br />
4 c (900 ml) coconut milk<br />
2 c (450 ml) chicken stock<br />
2 tsp (20 ml) finely chopped red chilies<br />
12 oz (340 g) smoked lingcod (you can<br />
substitute other smoked fish)<br />
3 tbsp (40 ml) Thai fish sauce<br />
2 tsp (20 ml) brown sugar<br />
1 /2 c (115 ml) chopped cilantro<br />
1 c (225 ml) diced tomatoes (concassé)<br />
Pacific Northwest Menu 241<br />
Preparation<br />
Place the clam meat in a glass bowl or platter. Combine the<br />
lime juice, soy sauce, onions, <strong>and</strong> salt <strong>and</strong> white<br />
pepper to taste <strong>and</strong> pour over the clam meat. Let<br />
marinate for several hours or overnight. Peel the<br />
galangal <strong>and</strong> cut it into thin slices. Combine the<br />
galangal with the coconut milk <strong>and</strong> chicken stock in a<br />
2- or 3-quart saucepan. Bring it to a boil, reduce the<br />
heat, <strong>and</strong> simmer uncovered for about 10 minutes.<br />
Stir the mixture occasionally while simmering. Add<br />
the diced chilies to the mixture <strong>and</strong> simmer for an<br />
additional 8 minutes. Cut the smoked fish into small<br />
strips, add it to the soup mixture, <strong>and</strong> heat through.<br />
Add the fish sauce <strong>and</strong> brown sugar. Taste for<br />
seasoning <strong>and</strong> adjust as desired. To serve, add the<br />
chopped cilantro <strong>and</strong> tomato concassé. Add the<br />
geoduck sashimi at the time of service or present it<br />
tableside <strong>and</strong> allow the guests to add it themselves.<br />
Poultry Course The region around my hometown (Moses Lake, Washington) is well<br />
known for its pheasant hunting. This pheasant dish integrates the German influence of the<br />
central <strong>and</strong> eastern region of the state with an upgraded version of German bread dumplings<br />
(known as Servietten Knödel). The grappa is added to the marinade to tenderize <strong>and</strong> flavor<br />
the pheasant (you can substitute <strong>wine</strong>, beer, or other distilled beverages). This dish can be