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Sim Semah 732.966.1995 simsemah02@gmail.com
Magazine Article
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Table of Contents 12 In the Garden
The Basics of Pairing Food and Wine 6 simple tips
for successful pairing
Savory, Flaky
autumn vegetable tarts Good, Cheap
French wine: A cheater’s guide
the season’s best new cookbooks
Grow your own mushrooms and then cook the recipe.
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5 Tarts with a savory twist.
28 The Season’s Best New Cookbooks
36
how to handle picky eaters
Get to know the authors and their cooking styles.
32 1 Recipe, 3 Dinners.
Make one recipe in bulk and you’ve got the basics for two other dinners!
36 Food in a Flash
For a fast, healthy way to cook, you can’t go past a stir-fry.
42
greatest apple crumble made easy! Kid’s Special!
25 Savory, Flaky Autumn Vegetable Tarts
40 Dark Beer Cheese Fondue Try this dipping sauce with soft pretzel sticks.
42 Fresh From the Oven
Bread, Buns, and Biscotti are not that hard to make, though they may require a little patience.
48
46 Best Apple Crumble Made Easy! The most simple recipe for the most flavorful dessert.
48 Good, Cheap French Wine: A Cheater’s Guide
Simple tips for how to get the best tasting wine that’s within your budget.
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50 The Basics of Pairing Food and Wine 6 Simple tips for pairing food and wine!
54 Kid’s Special: How to Handle Picky Eaters The best tips for how to get your children to enjoy your nutritious meals.
Vineyard Magazine
3
Magazine Article
The Basics of Pairing Food and Ray Isle
Wine 6 Simple Tips for Successful Pairings
Enhance your table with these simple pairing tips! Great for any occasion, these tips can turn a simple meal into a gourmet event.
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Good news: When matching food and wine, you don’t have to learn complicated systems for selecting the right bottle to enhance what you’re eating. This is not rocket science. A few simple guidelines will help you make successful wineand-food pairings. Of course, it’s fun to experiment and fine-tune, and with experience you may be able to create spectacular matches that dramatically improve both the dish and the wine. But save those efforts for special occasions and special wines.
Drink and eat what you like
Choose a wine that you would want to drink by itself, rather than hoping a food match will improve a wine made in a style you don’t like. That way, even if the pairing isn’t perfect, you will still enjoy what you’re drinking; at worst, you might need a sip of water or bite of bread between the dish and the glass. The same holds true for the food: After all, if you detest liver, there is no wine pairing on Earth that will make it work for you.
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Look for balance
Vineyard Magazine
50
Consider the weight—or body, or richness—of both the food and the wine. The wine and the dish should be equal partners, with neither overwhelming the other. If you balance the two by weight, you raise the odds dramatically that the pairing will succeed. This is the secret behind many classic wine-and-food matches. There’s a fair amount of instinct to this. Hearty food needs a hearty wine. Cabernet Sauvignon complements grilled lamb chops because they’re equally vigorous; the dish would run roughshod over a crisp white wine. In contrast, a light Soave washes down a subtly flavored poached fish because they are equals in delicacy. How do you determine weight? For the food, fat—including what comes from the cooking method and the sauce—is the main contributor. (Note how a salad with blue cheese dressing feels heavier than one with citrus vinaigrette, as does fried chicken versus poached.) For a wine, you can get clues from the color, grape variety and alcohol level, along with the winemaking techniques and the region’s climate. (Wines with less than 12 percent alcohol tend to be lighter-bodied; those with more than 14 percent are heavier.)
51 Vineyard Magazine
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Match the wine to the most prominent element in the dish
This is critical to fine-tuning wine pairings. Identify the dominant character in the dish; often it’s the sauce, seasonings or cooking method, rather than the main ingredient. Consider two different chicken dishes: Chicken Marsala, with its browned surface and a sauce of dark wine and mushrooms, versus a chicken breast poached in a creamy lemon sauce. The caramelized, earthy flavors of the former tilt it toward a soft, supple red, while the simplicity and citrus flavors of the latter call for a fresh white. Once you’ve considered these three important rules, you can get more detailed if you want and consider other subtleties of the wine. First it’s useful to understand the components from the grapes that make up a wine’s structure: the fruit flavors and sugar, which give wines a soft feel in the mouth, and the acidity and tannins, which give wines a sensation of firmness. And of course, there’s the alcohol, which can feel softer in smaller amounts, harder in higher ones. Red wines are distinct from whites in two main ways: tannins and flavors. Tannins are compounds that provide structure and texture to a wine; they’re responsible for that astringent sensation you feel on the sides of your cheeks, much like when you drink a strong cup of tea. Many red wines have tannins; few white wines do, unless they’ve spent extensive time in oak barrels. White and red wines share many common aromas and flavors; both can be spicy, buttery, leathery, earthy or floral. But the apple, pear and citrus flavors in many white wines seldom show up in reds, and the dark currant, cherry and plum flavors of red grapes usually do not appear in whites. Here are some other pairing principles to consider:
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Structure and texture matter
Try these perfect pairs!
Salads: Caesar Salad with Oaked Chardonnay or Sauvignon Blanc
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Look for flavor links
This is where pairing can be endless fun. The Ideally, a wine’s components aromatics of wine often are in balance, but you can Greek Salad with Malagousia or Xynisteri remind us of foods such affect that balance, for better as fruits, herbs, spices or worse, with the food pairing. Waldorf Salad (Apple & Walnuts) with and butter. You can create Elements in a dish can accentuRiesling or Gewürztraminer a good match by includate or diminish the acidity and ing ingredients in a dish sweetness of a wine, and the Cheeses: that echo—and therefore bitterness of its tannins. High Cheddar with Gewürztraminer or emphasize—the aromas levels of acidic ingredients, such Cabernet Sauvignon and flavors in a wine. For as lemon or vinegar, for exama Cabernet, for example, ple, benefit high-acid wines by Feta with Maratheftiko or Pinot Gris currants in a dish may making them feel softer and bring out the wine’s charrounder in comparison. On the Halloumi with Riesling or Morokanella acteristic dark fruit flavors, other hand, tart food can turn while a pinch of sage could balanced wines flabby. Sweethighlight hints of herbs. ness on the plate can make a dry On the other hand, similar flavors can have a “cancelwine taste sour, but pairs well with a bit of sweetness lation effect”—balancing each other out so that other in the wine; as long as a wine balances its sugar with enough natural acidity (such as German Rieslings and aspects of a wine come out more strongly. Serving earthy mushrooms with an earthy red might end up demi-sec Champagnes), it can work very well with giving more prominence to the wine’s fruit character. many dishes. Tannins interact with fats, salt and spicy flavors. Rich, fatty dishes such as steak diminish the perception Give consideration to age of tannins, making a robust wine such as a Cabernet Aged wines present a different set of textures and flaseem smoother, as do lightly salty foods like Parmivors. As a wine matures, the power of youth giano-Reggiano Cheese. Tannins interact with fats, eventually subsides; the tannins soften, and salt and spicy flavors. Rich, fatty dishes such as steak the wine may become more delicate and diminish the perception of tannins, making a robust graceful. Fresh fruit flavors may give way wine such as a Cabernet seem smoother, as do lightly to earthy and savory notes, as the wine salty foods like Parmigiano-Reggiano cheese. Howevtakes on more complex, secondary characer, very salty foods increase the perception of tannins teristics. When choosing dishes for older and can make a red wine seem harsh and astringent; wines, tone down the richness and big salt likewise accentuates the heat of a high-alcohol flavors and look for simpler fare that alwine. Very spicy flavors also tend to react badly with lows the nuances to shine through. For tannins and high alcohol, making the wines feel hotexample, rather than a grilled, spiceter; such dishes fare better with fruity or lightly rubbed steak with an older Cabernet, sweet wines. try lamb braised for hours in stock. g
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Elements in a dish can accentuate or diminish the acidity and sweetness of a wine.
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Vineyard Magazine
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BEFORE YOU SAIL l Be sure to have a valid passport before you sail. Your passport must be valid for six months
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l
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Seasickness is very common, especially on cruises. Be sure to be prepared. Visit www.cruise.mano.co.il for more details.
Food, food products, and the kitchens on the Crown Iris are kosher, under the supervision of Rabbi Yitzhak Dayan, the Chief Rabbi of the Geneva Jewish community.
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There is a general practitioner (GP) on board during the cruise (the service is for payment).
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CROWN IRIS 750
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RESTAURANTS
CHILDREN’S PLAY CLUB AND KIDDY POOL
11
FLOORS
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Corporate Branding Starters CITRUS SMOKED WINGS . . . . . . . . . . . . . . . . . . . . . 15 Choice of Sauce
Burgers & Sandwiches
BEEF EMPANADAS . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
BALA-BALA BURGER . . . . . . . . . . . . . . . . . . . . . . . . .18
Special Sauce
Grilled 8oz Za’atar Lamb Burger, Caramelized Onions, Mint Jelly Mayo on a Toasted Brioche Bun
CITRON SAMPLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Served with Fries
Chef’s Sauce
COWBOY TAILGATE BURGER . . . . . . . . . . . . . . . . .22
CHICKEN FINGERS & FRITES . . . . . . . . . . . . . . . . . 15
Grilled 8oz Burger, Homemade BBQ Sauce, Sliced Smoked Brisket, Topped with Crispy Onion Rings, on a Toasted Brioche Bun
CHICKEN CONFIT EGG ROLLS . . . . . . . . . . . . . . . . 17
Served with Fries
MEDITERRANEAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Grilled 8oz burger, Citron Marinated Spicy Peppers, Lettuce, Tomato, Onion, Topped with a Fried Egg, Honey-Mango Habanero Mayo
Sweet & Sour Duck Sauce
CITRÓN DRAGON BURGER . . . . . . . . . . . . . . . . . . .20
Chef’s Selection of Dips and Vegetables
on a Toasted Brioche Bun
DUCK CONFIT TACOS(3) . . . . . . . . . . . . . . . . . . . . . . 18 Jalapeno Coleslaw, Avocado Aioli
Served with Fries
50/50 BURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
CRISPY TEMPURA CAULIFLOWER & BROCCOLI . . . . . . . . . . . . . . . . . . 12 Roasted Garlic Aioli
One 4oz Beef Burger and One 4oz Za’atar Lamb Burger, Bib Lettuce, Tomato, Crispy Shallots, Mint Jelly, Mayo, Ketchup, on a Toasted Herb Focaccia Bun Served with Fries
CLUCK Ń WAFFLE . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Soups & Salads FRENCH ONION SOUP . . . . . . . . . . . . . . . . . . . . . . . . . .8 SOUP OF THE DAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Crispy Fried Chicken on Homemade Belgian Waffles, Pickles, Jalapeno Syrup, Powdered Sugar Served with Sweet Potato Fries
PULLED SMOKED BRISKET . . . . . . . . . . . . . . . . . . .18 Choice of BBQ Sauce, Coleslaw, Pickles, on Toasted Sourdough Served with Fries
DA HOUSE SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
SLICED SMOKED PASTRAMI . . . . . . . . . . . . . . . . . .17
Fig White Wine Vinegar, Cherry Tomatoes, Red Onions,
Spicy Mustard, Coleslaw, Pickles, on Toasted Sourdough Served with Fries
Cucumbers, Apricots, Spring Mix, and Granola
ROASTED TOFU & BEET SALAD . . . . . . . . . . . . . . . 16 Arugula, Baby Spinach, Rainbow Quinoa, Avocado, Spiced Pistachios with a White Balsamic Vinaigrette
TUSCAN FARRO SALAD . . . . . . . . . . . . . . . . . . . . . . . 16
Tuscan Kale, Farro, Pomegranate Seeds, Dried Cherries, Sunflower Seeds with a Champagne Vinaigrette
RED WINE POACHED PEAR SALAD . . . . . . . . . . . . 17 Baby Arugula, Red Quinoa, Dried Cranberries, Spiced Candied Pecans with a Charred Lemon Vinaigrette
CAESAR SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Herb Brioche Croutons, Garlic Marinated Slow Roasted Cherry Tomatoes with a Classic Caesar Dressing Add Pan Seared Salmon–12 Add Sliced Steak –14 Add Grilled Chicken –6
Fish BEER BATTERED FISH N’ CHIPS . . . . . . . . . . . . . . . 22
Entrees ROASTED CHICKEN AND FARRO . . . . . . . . . . . . . . 25 Exotic Mushrooms, Onions, Green Peas, and Natural Jus
With Coleslaw and Tartar Sauce
PAN SEARED HAWAIIN RUBBED DUCK BREAST . . . . . . . . . . . . . . . . . . . . . . . 32
PAN SEARED HALIBUT . . . . . . . . . . . . . . . . . . . . . . . . 32
With Basil Pesto Risotto
With Corn and Edamame Succotash and Romesco Sauce
CHESTNUT DUST CRUSTED SALMON . . . . . . . . . 32 Over Butternut Squash Puree, Sauteed Garlic Spinach and Rice
BRAISED BEEF SHORT RIBS . . . . . . . . . . . . . . . . . . . 54 Mashed Potatoes, Roasted Vegetables, Red Wine Reduction Sauce
SLICED 8OZ RIBEYE . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Confit Fingerling Potatoes, Chimichurri Sauce
SLOW BRAISED LAMB SHANK . . . . . . . . . . . . . . . . . 50 Mashed Potatoes, Roasted Baby Carrots with Tops, White Asparagus in a Red Wine Reduction Sauce
Menu
Sides FALL ROASTED VEGETABLES . . . . . . . . . . . . . . . . . . .8 SPINACH AND RICE . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 SPICY GREEN BEANS . . . . . . . . . . . . . . . . . . . . . . . . . 10 MASHED POTATOES . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 FARRO WITH MUSHROOMS AND GREEN PEAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 FRESH CUT FRIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pasta CANNELLONI WITH BUTTERNUT SQUASH . . . . . 24 Brown Butter, Sage, and Toasted Pine Nuts
CHICKEN & MUSHROOM RAGU . . . . . . . . . . . . . . . 27 ADDRESS 261 Montgomery Avenue Bala Cynwyd, PA 19004 PHONE 610 .217 .7577 HOURS Sunday–Thursday: 4PM–9PM Happy Hour: 4pm–5pm citronrosetavern .com
Tossed with Trofie Pasta in a Rosemary Thyme Sauce
PASTA NAPOLITANA . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Linguini with Sausage and Beef Meatballs in a Marinara Sauce
TOFU COCONUT CURRY . . . . . . . . . . . . . . . . . . . . . . 18 Sautéed Vegetables, Thinly Sliced Tofu, Salted Cashews in a Rich Coconut Curry Sauce, over Steamed White Rice . Without Tofu - 15
SWEET POTATO FRIES . . . . . . . . . . . . . . . . . . . . . . . . . .7 FRESH CUT TRUFFLE FRIES . . . . . . . . . . . . . . . . . . . .9
Corporate Branding
Citron and Rose
Tavern & Market
“Where elegance meets taste”
Citron and Rose
Tavern & Market
261 Montgomery Avenue Bala Cynwyd, PA 19004 Sunday – Thursday: 4PM – 9PM Happy Hour: 4pm – 5pm 610 .217 .7577 citronrosetavern .com
Thank you for viewing! Sim Semah 732.966.1995 simsemah02@gmail.com