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Taste of Schenectady and Beyond Vol 4 • No1

In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. The Mission of Taste of Schenectady® is to inspire people to support family owned and independent restaurants and gourmet food and lifestyle businesses—as well as our local community, and ALL of its people!

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38 Taste of Schenectady® and Beyond www.tasteofschenectady.com Vol. 4 No. 1

Boscia’s and Umami make cooking with wine yummy Find and share recipes with the “delicious essence” found in meats, vegetables, cheeses, spices and any of Boscia’s wines. Basic Foods 585 Saratoga Road Scotia, NY 12302 Simply Organic Frontier® bulk spices and herbs.” BY EXECUTIVE CHEF DAVID LONG WITH WINE PAIRING EXPERT JOSEPH BRANDOLO It’s the season to think about grilling meats, poultry, seafood and garden vegetables—and the other fresh fare that we serve in spring and summer—and the libations that go with them. Many of my favorite cooking styles are smoking, grilling and sauté. My favorite dish of all (not that you asked) is springtime pan smoked poultry. My masterpiece (in all modesty, it is damn good) is Chicken Caprese. I once cooked it for a Philly French chef and his girlfriend and watched them decimate the fillets, smoky tomatoes and fresh mozzarella. And as he licked his fingers, he said, “you cook good chicken!” Joe Brandolo almost always serves Prosecco or big, fat, ripe, creamy Chardonnays with chicken dishes. In my Chicken Caprese recipe I enhance the “umami” by using rich, ripe tomatoes, white truffle oil, Parmigiano-Reggiano and fresh mozzarella. “Umami” is a category of taste in food (besides sweet, sour, salty, and bitter). Umami is simply the “delicious essence” and savory fifth taste. I marinate the chicken in garlic, balsamic, and occasionally herbs de Provençe, or at least parsley, sage, rosemary and thyme (with homage to Simon and Garfunkle). Side dishes include (usually) grilled polenta, or pasta. Joe Brandolo’s big oak notes for Chardonnay indicate the wine tends to be a fruit forward wine with modest tannins and low alcohol. Shiitake mushrooms and bonito flakes, and dry aged beef have a lot of umami. A Boscia’s Discount good (Red) Burgundy wine, used to deglaze mushrooms and red meat, certainly works. These wines would also work with “the other white meat,” pork chops. Brandolo likes Cabernet and Merlot based wines paired with grilled lamb— and even calls for an Australian Shiraz—that too has lots of umami (pronounced oo-mämi). Amore cucina e mangia Taste of Schenectady® and Beyond www.tasteofschenectady.com Vol. 4 No. 1 39