A
Albariño
Nora, Albariñno, Rias Baixas, Galicia, Spain, [>]
Amarone-Poached Figs with Mascarpone Cream, [>]–[>]
Appetizers and starters. See also Salads
Broth of Escargots, Ramps, and Morels, [>]
Chicken Liver Croutons, [>]
Multigrain Crostini, [>]
Oysters on the Half Shell with Seaweed Salad, Sherry Mignonette, and Caviar, [>]
Roasted Beet, Baby Arugula and Orange Salad with Blini and Caviar Crème Fraîche, [>]–[>]
Sautéed Shrimp with Brown Sugar, Chili-Glazed Pink Grapefruit, and Citrus Hollandaise, [>]–[>]
Seared Half-Cured Salmon with Aunt Midge's Sauce and Mustard Greens, [>]–[>]
Shrimp Flan, [>]
Vidalia Onion, Cèpe, and Arugula Tarts, [>]
Apples
Frankenstein McClelland's Blood-Red Pomegranate and Goat Cheese Salad, [>]–[>]
Apricots, Honey-Thyme, and Roasted Pears, Pain Perdu with, [>]–[>]
Arctic Char, Sautéed, with Asparagus and Sorrel Sauce, [>]–[>]
Arugula
Baby, Roasted Beet, and Orange Salad with Blini and Caviar Crème Fraîche, [>]–[>]
Vidalia Onion, and Cèpe Tarts, [>]
Asparagus
preparing for cooking, [>]
Assyrtiko
Sigalas, Assyrtiko, Santorini, Greece, [>]
Australia and New Zealand dinner
menu and pairings, [>]
wine notes, [>]
Autumn mushroom dinner
menu and pairings, [>]
wine notes, [>]
Avocado
Cucumber, and Nasturtium Salad, [>]
and Maine Lobster Club Sandwich with Smoked Paprika Potato Chips, [>]–[>]
B
Bacon-Potato Rösti, Walnut-Encrusted Spring Lamb with, [>]–[>]
Banyuls
Traginer, Banyuls Blanc, Roussillon, France, [>]
Traginer, "Mise Tardive," Banyuls, France, [>]
Barbaresco
Musso, "Pora," Barbaresco, Piedmont, Italy, [>]
Barbera
Schiavenza, Barbera d'Alba, Piedmont, Italy, [>]
Basil
Candied, [>]
cutting into chiffonade, [>]
Fresh, Watermelon Sorbet with, [>]
Succotash, [>]
Beans
Fava, [>]
Rioja-Roasted Lamb with Chickpeas, Black Olives, and Escarole, [>]–[>]
Succotash, [>]
White, Chorizo, and Rosemary, Ragoût of, Saffron-Braised Squid with, [>]–[>]
Beaujolais
Domaine du Vissoux, "Cuvée Traditionnelle," Beaujolais, France, [>]
Beef
Standing Rib Roast with Ruby Mustard, Roasted Eggplant, and Peas with Mint and Garlic, [>]–[>]
Beet, Roasted, Baby Arugula and Orange Salad with Blini and Caviar Crème Fraîche, [>]–[>]
Berries
Blueberries with Mascarpone Sabayon, [>]
Strawberry Soup with Crème Fraîche Chantilly, [>]
Tarragon Huckleberries, [>]
wild, washing, [>]
Biscuits, Honey, [>]
Black Bass
Pan-Roasted, with Shrimp Flan and Stir-Fried Shiitakes, [>]–[>]
roasting times, [>]
Blini and Caviar Crème Fraîche, Roasted Beet, Baby Arugula, and Orange Salad with, [>]–[>]
Blueberries with Mascarpone Sabayon, [>]
Bok Choy, Baby, Poached Guinea Hens in Champagne with, [>]–[>]
Bordeaux
Château La Fleur d'Or, Sauternes, Bordeaux, France, [>]
Château Thieuley, Blanc, Bordeaux, France, [>]
S de Siran, Margaux, Bordeaux, France, [>]
Bordeaux dinner
menu and pairings, [>]
Rosa Regale, Brachetto d'Acqui, Piedmont, Italy, [>]
Broccoli Rabe, Forest Mushroom Risotto with, [>]–[>]
Broth of Escargots, Ramps, and Morels, [>]
Bubbles, Bubbles Everywhere dinner
menu and pairings, [>]
wine notes, [>]
Burgundy
Alain Guillot, Mâcon Cruzille, Burgundy, France, [>]
Domaine Carré-Courbin, "Les Lurets," Volnay Premier Cru, Burgundy, France, [>]
Domaine Parize, "Clos Les Grandes Vignes," Givry Premier Cru, Burgundy, France, [>]
Louis Bouillot, "Grande Réserve," Brut, Crémant de Bourgogne, Burgundy, France, [>], [>]
Louis Bouillot, "Perle d'Aurore," Rosé Brut, Crémant de Bourgogne, Burgundy, France, [>]
Burgundy dinner
menu and pairings, [>]
C
Cabernet Sauvignon
Jardin, Cabernet Sauvignon, Stellenbosch, South Africa, [>]
S de Siran, Margaux, Bordeaux, France, [>]
Cakes
Chocolate Hazelnut Tortes, [>]
Cannelés, L'Espalier, [>]
Caper–Egg Yolk Sauce, [>]
Capon, Roasted, and Endive, [>]–[>]
Caponata Ravioli, Giant, [>]–[>]
Carrots
Chantenay, Roasted, Whole Roasted Tarragon Chicken with, [>]–[>]
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Cava. See Sparkling wines
Caviar Crème Fraîche and Blini, Roasted Beet, Baby Arugula, and Orange Salad with, [>]–[>]
Celery Root and Parsnips, Roasted Peppered Venison with Red Currant–Zinfandel Sauce and, [>]–[>]
Cèpe Vinaigrette, [>]
Champagne (in recipe)
Champagne. See also Sparkling wines
Beaumont de Crayères, "Grand Prestige," Brut, Champagne, France, [>]
Veuve Clicquot Ponsardin, Demi-Sec, Champagne, France, [>]
Chantilly, Crème Fraîche, [>]
Chardonnay
Alain Guillot, Mâcon Cruzille, Burgundy, France, [>]
Cheese
Blueberries with Mascarpone Sabayon, [>]
Endive, Roasted Red Pepper, and Black Olive Salad, [>]
Goat, and Blood-Red Pomegranate Salad, Frankenstein McClelland's, [>]–[>]
Goat, and Spring Herb Vinaigrette, Warm Leeks with, [>]
Mascarpone Cream, [>]
Open-Faced Tomato-Cheddar Sandwiches with Poached Eggs, [>]–[>]
Ricotta Tarts with Pine Nuts and Cocoa Nibs, [>]
Succotash, [>]
Chenin Blanc
Domaine Laffourcade, Savennières, Loire, France, [>]
Mulderbosch, Chenin Blanc, Stellenbosch, South Africa, [>]
Rudera, "Noble Late Harvest," Chenin Blanc, Stellenbosch, South Africa, [>]
Cherries and Black Quinoa, Alaskan King Salmon with, [>]–[>]
Chestnuts
Candied, [>]
roasting, [>]
Chicken
Barbecued, with Grilled Ramps and Blue Potato Salad, [>]–[>]
Liver Croutons, [>]
trussing, [>]
Whole Roasted Tarragon, with Roasted Chantenay Carrots, [>]–[>]
Chocolate
Bittersweet, Terrine with Warm Pumpkin Sauce and Shaved Black Truffle, [>]–[>]
-Espresso Crème Anglaise, [>]
Hazelnut Tortes, [>]
-Orange Soufflés with Chocolate-Espresso Crème Anglaise, [>]–[>]
Ricotta Tarts with Pine Nuts and Cocoa Nibs, [>]
Chorizo
White Beans, and Rosemary, Ragoût of, Saffron-Braised Squid with, [>]–[>]
Citrus Hollandaise, [>]
Clams and Chorizo, Pot-Roasted Pork with, [>]–[>]
Coconut
-Lemongrass Rice, [>]
L'Espalier Macaroons, [>]
Tapioca with Candied Basil, [>]
Cookies. See Macaroons
Corn
Succotash, [>]
Cornmeal. See Polenta
Cave de Rasteau, "Prestige," Rasteau Côtes du Rhône-Villages, France, [>]
Crab-Corn Fritters with Cucumber-Watercress Salad, [>]–[>]
Crème Anglaise, [>]
Crème Brûlée, Lavender, [>]–[>]
Crème Fraîche
Aunt Midge's Sauce, [>]
Caviar, and Blini, Roasted Beet, Baby Arugula, and Orange Salad with, [>]–[>]
Chantilly, [>]
preparing at home, [>]
Crostini, multigrain, preparing, [>]
Croutons, Chicken Liver, [>]
Croutons, garlic, preparing, [>]
Cucumber
Avocado, and Nasturtium Salad, [>]
-Lime Salsa, [>]
-Watercress Salad, [>]
Currant–Zinfandel Marinade, Red, [>]
D
Desserts
Bittersweet Chocolate Terrine with Warm Pumpkin Sauce and Shaved Black Truffle, [>]–[>]
Blueberries with Mascarpone Sabayon, [>]
Chocolate Hazelnut Tortes, [>]
Chocolate-Orange Soufflés with Chocolate-Espresso Crème Anglaise, [>]–[>]
Coconut Tapioca with Candied Basil, [>]
L'Espalier Cannelés, [>]
L'Espalier Macaroons, [>]
Pain Perdu with Roasted Pears and Honey-Thyme Apricots, [>]–[>]
Rice Pudding with Raisins and Pine Nuts, [>]
Ricotta Tarts with Pine Nuts and Cocoa Nibs, [>]
Strawberry Soup with Crème Fraîche Chantilly, [>]
Watermelon Sorbet with Fresh Basil, [>]
Dessert wines
Château de Beaulon, [>]-Year "Vieille Réserve Ruby," Pineau des Charentes, Cognac, France, [>]
Château La Fleur d'Or, Sauternes, France, [>]
Coturri, "Testa Vineyard," Carignane, Mendocino County, California, [>]
De Bortoli, "Noble One," Sémillon, Yarra Valley, Australia, [>]
Domaine Alain Burguet, "Les Pince Vin," Bourgogne, France, [>]
Emilio Lustau, "East India Solera," Cream Sherry, Andalucía, Spain, [>], [>]
Graham's, "Six Grapes," Oporto, Portugal, [>]
Rosenblum Cellars, "Carapinha," Zinfandel Port, San Francisco Bay, California, [>]
Rudera, "Noble Late Harvest," Chenin Blanc, Stellenbosch, South Africa, [>]
Traginer, Banyuls Blanc, Roussillon, France, [>]
Traginer, "Mise Tardive," Banyuls, France, [>]
Veuve Clicquot Ponsardin, Demi-Sec, Champagne, France, [>]
Villa Erbice, Recioto di Soave, Veneto, Italy, [>]
wine notes, [>]
Duck
Crispy Confit, Hash with Black Kale and Poached Eggs, [>]–[>]
E
Eggplant
Roasted, Ruby Mustard, and Peas with Mint and Garlic, Standing Rib Roast with, [>]–[>]
Egg(s)
Chocolate-Orange Soufflés with Chocolate-Espresso Crème Anglaise, [>]–[>]
Poached, and Black Kale, Crispy Confit Duck Hash with, [>]–[>]
Yolk-Caper Sauce, [>]
Endive
Roasted Red Pepper, and Black Olive Salad, [>]
Equipment
knives, [>]
pepper grinder, [>]
sauté pans, [>]
Escargots, Ramps, and Morels, Broth of, [>]
Escarole, Chickpeas, and Black Beans, Rioja-Roasted Lamb with, [>]–[>]
Espresso-Chocolate Crème Anglaise, [>]
F
Fava Beans, [>]
Figs, Amarone-Poached, with Mascarpone Cream, [>]–[>]
Fines herbes, about, [>]
Fish. See also Shellfish
Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, [>]–[>]
Poached Halibut à la Provençale, [>]
Sautéed Arctic Char with Asparagus and Sorrel Sauce, [>]–[>]
Seared Half-Cured Salmon with Aunt Midge's Sauce and Mustard Greens, [>]–[>]
Werewolf, Braised, Witches' Bubbling Broth of, with Coconut-Lemongrass Rice, [>]–[>]
Flan, Shrimp, and Stir-Fried Shiitakes, Pan-Roasted Black Bass with, [>]–[>]
Foie Gras and Spring Vegetables, Pot-au-Feu of Poussin with, [>]–[>]
French ABCs dinner
menu and pairings, [>]
Fritters, Crab-Corn, with Cucumber-Watercress Salad, [>]–[>]
Fruit. See also specific fruits
citrus, juicing, [>]
citrus, sectioning, [>]
G
Gamay
Domaine du Vissoux, "Cuvée Traditionnelle," Beaujolais, France, [>]
Garlic croutons, preparing, [>]
Garlic paste, preparing, [>]
Garnacha. See Grenache
Ginger and Plums, Roasted Duck with, [>]–[>]
Glaze, Spiced Citrus Mustard, [>]
Grapefruit
Citrus Hollandaise, [>]
juicing, [>]
Pink, Chili-Glazed, Sautéed Shrimp with Brown Sugar, Citrus Hollandaise, and, [>]–[>]
sectioning, [>]
Gratin
Frank's Potato, [>]
Graves
Château Villa Bel-Air, Graves, Bordeaux, France, [>]
Greco di Tufo
Mastroberardino, "Nova Serra," Greco di Tufo, Campania, Italy, [>]
Greens
Crispy Confit Duck Hash with Black Kale and Poached Eggs, [>]–[>]
Cucumber-Watercress Salad, [>]
Grilled Quail with Wild Rice, Pomegranate, and Watercress Salad, [>]–[>]
Mustard, and Aunt Midge's Sauce, Seared Half-Cured Salmon with, [>]–[>]
Rioja-Roasted Lamb with Chickpeas, Black Olives, and Escarole, [>]–[>]
Roasted Beet, Baby Arugula and Orange Salad with Blini and Caviar Crème Fraîche, [>]–[>]
Vidalia Onion, Cèpe, and Arugula Tarts, [>]
Grenache
Atteca, "Old Vines," Garnacha, Calatayud, Aragón, Spain, [>]
Cave de Rasteau, "Prestige," Rasteau Côtes du Rhône-Villages, France, [>]
Domaine les Fouques, Côtes de Provence, France, [>]
Traginer, Banyuls Blanc, Roussillon, France, [>]
Traginer, "Mise Tardive," Banyuls, France, [>]
Grüner Veltliner
Ludwig Neumayer, Grüner Veltliner, Traisental, Austria, [>]
Guinea hens, cutting up, [>]
Guinea Hens, Poached, in Champagne with Baby Bok Choy, [>]–[>]
H
Halibut, Poached, à la Provençale, [>]
Halloween dinner
menu and pairings, [>]
Hazelnut Chocolate Tortes, [>]
Herbs
bouquet garni, about, [>]
cutting into chiffonade, [>]
fines herbes, about, [>]
herbes de Provence, about, [>]
Hollandaise, Citrus, [>]
Honey Biscuits, [>]
Huckleberries, Tarragon, [>]
I
Ice bath, preparing, [>]
Ice Cream
Ingredients
butter, [>]
herbs, [>]
leeks, [>]
oils, [>]
pepper, [>]
Italy dinner
menu and pairings, [>]
L
Lamb
Rioja-Roasted, with Chickpeas, Black Olives, and Escarole, [>]–[>]
Lavender Crème Brûlée, [>]–[>]
Leek(s)
Frank's Potato Gratin, [>]
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Warm, with Goat Cheese and Spring Herb Vinaigrette, [>]
washing, [>]
L'Espalier Cannelés, [>]
L'Espalier Favorites dinner
menu and pairings, [>]
wine notes, [>]
L'Espalier Macaroons, [>]
Lillet Blanc
Lime-Cucumber Salsa, [>]
Lobster, Maine
and Avocado Club Sandwich with Smoked Paprika Potato Chips, [>]–[>]
Butter and Herb-Poached, with Cucumber, Avocado, and Nasturtium Salad, [>]–[>]
M
Macaroons, L'Espalier, [>]
Madeira
Standing Rib Roast with Ruby Mustard, Roasted Eggplant, and Peas with Mint and Garlic, [>]–[>]
Main dishes
Barbecued Chicken with Grilled Ramps and Blue Potato Salad, [>]–[>]
Butter and Herb-Poached Maine Lobster with Cucumber, Avocado, and Nasturtium Salad, [>]–[>]
Crispy Confit Duck Hash with Black Kale and Poached Eggs, [>]–[>]
Grilled Pork Tenderloin with Gooey Polenta and Haunted Forest Mushrooms, [>]–[>]
Grilled Quail with Wild Rice, Pomegranate, and Watercress Salad, [>]–[>]
Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, [>]–[>]
Poached Guinea Hens in Champagne with Baby Bok Choy, [>]–[>]
Poached Halibut à la Provençale, [>]
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Rioja-Roasted Lamb with Chickpeas, Black Olives, and Escarole, [>]–[>]
Roasted Peppered Venison with Red Currant–Zinfandel Sauce and Celery Root and Parsnips, [>]–[>]
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Sautéed Arctic Char with Asparagus and Sorrel Sauce, [>]–[>]
Standing Rib Roast with Ruby Mustard, Roasted Eggplant, and Peas with Mint and Garlic, [>]–[>]
Walnut-Encrusted Spring Lamb with Bacon-Potato Rösti, [>]–[>]
Whole Roasted Tarragon Chicken with Roasted Chantenay Carrots, [>]–[>]
Witches' Bubbling Broth of Braised Werewolf Fish with Coconut-Lemongrass Rice, [>]–[>]
Margaux
S de Siran, Margaux, France, [>]
Marinade, Red Currant–Zinfandel, [>]
Mascarpone Cream, [>]
Mascarpone Sabayon, Blueberries with, [>]
Meat. See Beef; Lamb; Pork; Veal; Venison
Melon. See Watermelon
Menus
Australia and New Zealand, [>]
Autumn Mushroom Dinner, [>]
Bordeaux, [>]
Bubbles, Bubbles Everywhere, [>]
Burgundy, [>]
French ABCs, [>]
Halloween, [>]
Italy, [>]
L'Espalier Favorites, [>]
Organic wines, [>]
Picnic Basket Goodies, [>]
Red in the Face, [>]
Rosé-Colored Glasses, [>]
South Africa, [>]
Spain, [>]
Summer Sippers, [>]
Meritage
Thunder Mountain, Bates Ranch, Meritage, Santa Cruz, California, [>]
Merlot
Château Villa Bel-Air, Graves, Bordeaux, France, [>]
Mignonette, Sherry, [>]
Mint, Wild, Ice Cream, Nick's, with Warm Berries, [>]–[>]
Moscato d'Asti
Beppe Marino, "Muray," Moscato d'Asti, Piedmont, Italy, [>]
Mousse, Truffled Leek, with Cèpe Vinaigrette, [>]–[>]
Mushroom(s)
Broth of Escargots, Ramps, and Morels, [>]
Cèpe Vinaigrette, [>]
dried, reconstituting, [>]
Haunted Forest, [>]
Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, [>]–[>]
Vidalia Onion, Cèpe, and Arugula Tarts, [>]
Mustard Glaze, Spiced Citrus, [>]
N
Nasturtium (flowers)
buying, [>]
Cucumber, and Avocado Salad, [>]
Nebbiolo
Musso, "Pora," Barberesco, Piedmont, Italy, [>]
New Zealand and Australia dinner
menu and pairings, [>]
wine notes, [>]
Nuts
Candied Chestnuts, [>]
chestnuts, roasting, [>]
Chocolate Hazelnut Tortes, [>]
Frankenstein McClelland's Blood-Red Pomegranate and Goat Cheese Salad, [>]–[>]
Pine, and Cocoa Nibs, Ricotta Tarts with, [>]
toasting, [>]
Walnut-Encrusted Spring Lamb with Bacon-Potato Rösti, [>]–[>]
O
Olive(s)
Black, Chickpeas, and Escarole, Rioja-Roasted Lamb with, [>]–[>]
Black, Endive, and Roasted Red Pepper Salad, [>]
Onion, Vidalia, Cèpe, and Arugula Tarts, [>]
Orange(s)
Blood, Vinaigrette, [>]
Citrus Hollandaise, [>]
Cucumber-Watercress Salad, [>]
juicing, [>]
Roasted Beet, and Baby Arugula Salad with Blini and Caviar Crème Fraîche, [>]–[>]
sectioning, [>]
Spiced Citrus Mustard Glaze, [>]
Organic wine dinner
menu and pairings, [>]
Organic wines
Alain Guillot, Mâcon Cruzille, Burgundy, France, [>]
Coturri, "Testa Vineyards," Carignane, Mendocino County, California, [>]
Domaine les Fouques, Côtes de Provence, France, [>]
Domaine Valentin Zusslin, "Pfingstberg," Grand Cru, Riesling, Alsace, France, [>]
Traginer, Banyuls Blanc, Roussillon, France, [>]
Osso Buco with Fava Beans, [>]–[>]
Oysters on the Half Shell with Seaweed Salad, Sherry Mignonette, and Caviar, [>]
P
Pain Perdu with Roasted Pears and Honey-Thyme Apricots, [>]–[>]
Paprika, smoked, about, [>]
Parsnips and Celery Root, Roasted Peppered Venison with Red Currant–Zinfandel Sauce and, [>]–[>]
Pasta
Dough, [>]
Pâte Real, [>]
Pears, Roasted, and Honey-Thyme Apricots, Pain Perdu with, [>]–[>]
Pea(s)
with Mint and Garlic, Roasted Eggplant, and Ruby Mustard, Standing Rib Roast with, [>]–[>]
Peppers
Poached Halibut à la Provençale, [>]
Roasted Red, Endive, and Black Olive Salad, [>]
roasted red, preparing, [>]
Pesto, Pea, Porcini Ravioli with, [>]–[>]
Picnic basket lunch
menu and pairings, [>]
wine notes, [>]
Pineau des Charentes
Château de Beaulon, [>]-Year "Vieille Réserve Ruby," Pineau des Charentes, Cognac, France, [>]
Pinot Noir (in recipe)
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Pinot Noir
Brucher, Pinot Noir, Santa Barbara County, California, [>]
Derain, "Le Ban," Saint-Aubin, Burgundy, France, [>]
Domaine Carré-Courbin, "Les Lurets," Volnay Premier Cru, Burgundy, France, [>]
Domaine Parize, "Clos Les Grandes Vignes," Givry Premier Cru, Burgundy, France, [>]
Montinore Estate, Pinot Noir, Willamette Valley, Oregon, [>]
Mt. Difficulty, Pinot Noir, Central Otago, New Zealand, [>]
Plums and Ginger, Roasted Duck with, [>]–[>]
Polenta, Gooey, [>]
Pomegranate(s)
Blood Red, and Goat Cheese Salad, Frankenstein McClelland's, [>]–[>]
removing seeds from, [>]
Wild Rice, and Watercress Salad, Grilled Quail with, [>]–[>]
Porcini Ravioli with Pea Pesto, [>]–[>]
Pork
Crispy Prosciutto, [>]
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Tenderloin, Grilled, with Gooey Polenta and Haunted
Walnut-Encrusted Spring Lamb with Bacon-Potato Rösti, [>]–[>]
Port (in recipe)
Ruby Mustard, [>]
Sauce, [>]
Port
Graham's, "Six Grapes," Oporto, Portugal, [>]
Rosenblum Cellars, "Carapinha," Zinfandel Port, San Francisco Bay, California, [>]
Potato(es)
Blue, Salad and Grilled Ramps, Barbecued Chicken with, [>]–[>]
Chips, Smoked Paprika, Maine Lobster and Avocado Club Sandwich with, [>]–[>]
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Poultry. See also Chicken; Duck
Grilled Quail with Wild Rice, Pomegranate, and Watercress Salad, [>]–[>]
Poached Guinea Hens in Champagne with Baby Bok Choy, [>]–[>]
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
Poussin, Pot-au-Feu of, with Spring Vegetables and Foie Gras, [>]–[>]
Prosciutto, Crispy, [>]
Prosecco
Nino Franco, "Rustico," Prosecco di Valdobbiadene, Italy, [>]
Pudding, Rice, with Raisins and Pine Nuts, [>]
Pumpkin
fresh, cutting, [>]
Sauce, Warm, [>]
Q
Quail, Grilled, with Wild Rice, Pomegranate, and Watercress Salad, [>]–[>]
Quinoa
black, buying, [>]
R
Rabbit, Civet of, with Chanterelles and Spaetzle, [>]–[>]
Ramps
cleaning, [>]
Escargots, and Morels, Broth of, [>]
Grilled, and Blue Potato Salad, Barbecued Chicken with, [>]–[>]
Ravioli
Red Currant–Zinfandel Marinade, [>]
Red in the Face dinner
menu and pairings, [>]
wine notes, [>]
Red wines
Atteca, "Old Vines," Garnacha, Calatayud, Aragón, Spain, [>]
Brucher, Pinot Noir, Santa Barbara County, California, [>]
Cave de Rasteau, "Prestige," Rasteau Côtes du Rhône-Villages, France, [>]
Château Villa Bel-Air, Graves, Bordeaux, France, [>]
Coturri, "Testa Vineyard," Carignane, Mendocino County, California, [>]
Derain, "Le Ban," Saint-Aubin, Burgundy, France, [>]
Domaine Alain Burguet, "Les Pince Vin," Bourgogne, France, [>]
Domaine Carré-Courbin, "Les Lurets," Volnay Premier Cru, Burgundy, France, [>]
Domaine du Vissoux, "Cuvée Traditionnelle," Beaujolais, France, [>]
Domaine les Fouques, Côtes de Provence, France, [>]
Domaine Parize, "Clos Les Grandes Vignes," Givry Premier Cru, Burgundy, France, [>]
Graham's, "Six Grapes," Oporto, Portugal, [>]
Grant Burge, "Miamba," Shiraz, Barossa Valley, Australia, [>]
Jardin, Cabernet Sauvignon, Stellenbosch, South Africa, [>]
Mauritson, Zinfandel, Dry Creek Valley, California, [>]
Montinore Estate, Pinot Noir, Willamette Valley, Oregon, [>]
Mt. Difficulty, Pinot Noir, Central Otago, New Zealand, [>]
Musso, "Pora," Barberesco, Piedmont, Italy, [>]
Rosa Regale, Brachetto d'Acqui, Piedmont, Italy, [>]
Rosenblum Cellars, "Carapinha," Zinfandel Port, San Francisco Bay, California, [>]
Schiavenza, Barbera d'Alba, Piedmont, Italy, [>]
S de Siran, Margaux, France, [>]
Traginer, "Mise Tardive," Banyuls, France, [>]
Rice
Coconut-Lemongrass, [>]
Pudding with Raisins and Pine Nuts, [>]
Ricotta Tarts with Pine Nuts and Cocoa Nibs, [>]
Riesling
Barmès Buecher, "Herrenweg de Turckheim," Riesling, Alsace, France, [>]
Domaine Valentin Zusslin, "Pfingstberg," Grand Cru, Riesling, Alsace, France, [>]
Two Hands, "The Wolf," Riesling, Clare Valley, Australia, [>]
Rioja-Roasted Lamb with Chickpeas, Black Olives, and Escarole, [>]–[>]
Risotto, Forest Mushroom, with Broccoli Rabe, [>]–[>]
Rosé dinner
menu and pairings, [>]
Rosé (in recipe)
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Rosé wines
Château d'Aqueria, Rosé, Tavel, Rhône, France, [>]
Château de Roquefort, "Corail," Rosé, Côtes de Provence, France, [>]
Covides, "Gran Gesta," Brut Rosé, Cava, Penedés, Catalonia, Spain, [>]
Louis Bouillot, "Perle d'Aurore," Rosé Brut, Crémant de Bourgogne, France, [>]
Villa Gemma, "Cerasuolo," Rosé, Montepulciano d'Abruzzo, Italy, [>]
S
Sabayon, Mascarpone, Blueberries with, [>]
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Salads
Blood-Red Pomegranate and Goat Cheese, Frankenstein McClelland's, [>]–[>]
Cucumber, Avocado, and Nasturtium, [>]
Cucumber-Watercress, [>]
Endive, Roasted Red Pepper, and Black Olive, [>]
Roasted Beet, Baby Arugula and Orange, with Blini and Caviar Crème Fraîche, [>]–[>]
Seaweed, Sherry Mignonette, and Caviar, Oysters on the Half Shell with, [>]
Warm Leeks with Goat Cheese and Spring Herb Vinaigrette, [>]
Wild Rice, Pomegranate, and Watercress, Grilled Quail with, [>]–[>]
Salmon
Seared Half-Cured, with Aunt Midge's Sauce and Mustard Greens, [>]–[>]
Salsa, Lime-Cucumber, [>]
Sandwiches
Maine Lobster and Avocado Club, with Smoked Paprika Potato Chips, [>]–[>]
Sauces
Aunt Midge's, [>]
Chocolate-Espresso Crème Anglaise, [>]
Citrus Hollandaise, [>]
Crème Anglaise, [>]
Egg Yolk–Caper, [>]
Port, [>]
Pumpkin, Warm, [>]
Red Currant–Zinfandel Marinade, [>]
Sherry Mignonette, [>]
Sorrel, [>]
Tomato-Saffron Coulis, [>]
Sausages. See Chorizo
Sauternes
Château La Fleur d'Or, Sauternes, France, [>]
Sauvignon Blanc
Château Thieuley, Blanc, Bordeaux, France, [>]
Jean-Marc Brocard, Sauvignon de Saint-Bris, Burgundy, France, [>], [>], [>]
Southern Right, Sauvignon Blanc, Walker Bay, South Africa, [>]
Scallops, Seared, with Shiitake Nage, [>]–[>]
Sea Bass, Skillet-Roasted, with Watermelon Broth, [>]–[>]
Seaweed Salad, Sherry Mignonette, and Caviar, Oysters on the Half Shell with, [>]
Sémillon
De Bortoli, "Noble One," Sémillon, Yarra Valley, Australia, [>]
Seviche of Striped Bass with Lime-Cucumber Salsa, [>]–[>]
Shellfish
Broth of Escargots, Ramps, and Morels, [>]
Butter and Herb–Poached Maine Lobster with Cucumber, Avocado, and Nasturtium Salad, [>]–[>]
Maine Lobster and Avocado Club Sandwich with Smoked Paprika Potato Chips, [>]–[>]
Oysters on the Half Shell with Seaweed Salad, Sherry Mignonette, and Caviar, [>]
Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, [>]–[>]
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Sautéed Shrimp with Brown Sugar, Chili-Glazed Pink Grapefruit, and Citrus Hollandaise, [>]–[>]
Sherry
Emilio Lustau, "East India Solera," Cream Sherry, Andalucía, Spain, [>], [>]
Sherry Mignonette, [>]
Shiraz. See also Syrah
Grant Burge, "Miamba," Shiraz, Barossa Valley, Australia, [>]
Shrimp
Flan and Stir-Fried Shiitakes, Pan-Roasted Black Bass with, [>]–[>]
Sautéed, with Brown Sugar, Chili-Glazed Pink Grapefruit, and Citrus Hollandaise, [>]–[>]
Side dishes. See also Salads Bacon-Potato Rösti, [>]
Black Kale, [>]
Black Quinoa and Cherries, [>]
Blini, [>]
Celery Root and Parsnips, [>]
Coconut-Lemongrass Rice, [>]
Fava Beans, [>]
Frank's Potato Gratin, [>]
Giant Caponata Ravioli, 159‐[>]
Gooey Polenta, [>]
Grilled Ramps, [>]
Haunted Forest Mushrooms, [>]
Peas with Mint and Garlic, [>]
Porcini Ravioli with Pea Pesto, 90‐[>]
Roasted Chantenay Carrots, [>]
Roasted Eggplant, [>]
Spaetzle, [>]
Stir-Fried Shiitakes, [>]
Succotash, [>]
Vegetable Gratin with Tomato-Saffron Coulis, 111‐[>]
Soave
Villa Erbice, Recioto di Soave, Veneto, Italy, [>]
Sorbet, Watermelon, with Fresh Basil, [>]
Sorrel
cutting into chiffonade, [>]
Sauce, [>]
Soufflés, Chocolate-Orange, with Chocolate-Espresso Crème Anglaise, [>]–[>]
Soups and stews
Saffron-Braised Squid with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Strawberry Soup with Crème Fraîche Chantilly, [>]
South Africa dinner
menu and pairings, [>]
Spaetzle and Chanterelles, Civet of Rabbit with, [>]–[>]
Spain dinner
menu and pairings, [>]
Sparkling wines
Alain Cavaillès, Brut, Blanquette de Limoux, Languedoc-Roussillon, France, [>]
Beaumont de Crayères, "Grand Prestige," Brut, Champagne, France, [>]
Beppe Marino, "Muray," Moscato d'Asti, Piedmont, Italy, [>]
Covides, "Gran Gesta," Brut Rosé, Cava, Penedés, Catalonia, Spain, [>]
Louis Bouillot, "Grande Réserve," Brut, Crémant de Bourgogne, Burgundy, France, [>], [>], [>]
Louis Bouillot, "Perle d'Aurore," Rosé Brut, Crémant de Bourgogne, France, [>]
Nino Franco, "Rustico," Prosecco di Valdobbiadene, Italy, [>]
Rosa Regale, Brachetto d'Acqui, Piedmont, Italy, [>]
Veuve Clicquot Ponsardin, Demi-Sec, Champagne, France, [>]
Westport Rivers, "Cuvée L'Espalier," Brut, Westport, Massachusetts, [>], [>]
Squash
Poached Halibut à la Provençale, [>]
pumpkin, cutting, [>]
Warm Pumpkin Sauce, [>]
Squid, Saffron-Braised, with Ragoût of White Beans, Chorizo, and Rosemary, [>]–[>]
Strawberry Soup with Crème Fraîche Chantilly, [>]
Striped Bass, Seviche of, with Lime-Cucumber Salsa, [>]–[>]
Succotash, [>]
Summer sipper dinner
menu and pairings, [>]
Sylvaner
Domaine Valentin Zusslin "Pinot d'Alsace Vieilles Vignes," Sylvaner, Alsace, France, [>]
Syrah. See also Shiraz
Domaine les Fouques, Côtes de Provence, France, [>]
T
Tapioca, Coconut, with Candied Basil, [>]
Tarragon Huckleberries, [>]
Tarts
Ricotta, with Pine Nuts and Cocoa Nibs, [>]
Vidalia Onion, Cèpe, and Arugula, [>]
Techniques making marinades, [>]
manipulating heat, [>]
preheating pans, [>]
Tomato
removing skins from, [>]
-Saffron Coulis, [>]
Truffle, Black, Shaved, and Warm Pumpkin Sauce, Bittersweet Chocolate Terrine with, [>]–[>]
Truffled Leek Mousse with Cèpe Vinaigrette, [>]–[>]
Turnips
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras, [>]–[>]
V
Veal
Vegetables. See specific vegetables
Venison, Roasted Peppered, with Red Currant–Zinfandel Sauce and Celery Root and Parsnips, [>]–[>]
Vinaigrette(s)
Blood Orange, [>]
Cèpe, [>]
W
Walnut
-Cucumber Salad, [>]
Wild Rice, and Pomegranate Salad, Grilled Quail with, [>]–[>]
Watermelon
juice, preparing, [>]
Sorbet with Fresh Basil, [>]
White wines
Alain Guillot, Mâcon Cruzille, Burgundy, France, [>]
Barmès Buecher, "Herrenweg de Turckheim," Riesling, Alsace, France, [>]
Château de Beaulon, [>]-Year "Vieille Réserve Ruby," Pineau des Charentes, Cognac, France, [>]
Château La Fleur d'Or, Sauternes, France, [>]
Château Thieuley, Blanc, Bordeaux, France, [>]
De Bortoli, "Noble One," Sémillon, Yarra Valley, Australia, [>]
Domaine Laffourcade, Savennières, Loire, France, [>]
Domaine Valentin Zusslin, "Pfingstberg," Grand Cru, Riesling, Alsace, France, [>]
Domaine Valentin Zusslin "Pinot d'Alsace Vieilles Vignes," Sylvaner, Alsace, France, [>]
Jean-Marc Brocard, Sauvignon de Saint-Bris, Burgundy, France, [>], [>], [>]
Ludwig Neumayer, Grüner Veltliner, Traisental, Austria, [>]
Mastroberardino, "Nova Serra," Greco di Tufo, Campania, Italy, [>]
Mulderbosch, Chenin Blanc, Stellenbosch, South Africa, [>]
Nora, Albariñno, Rias Baixas, Galicia, Spain, [>]
Rudera, "Noble Late Harvest," Chenin Blanc, Stellenbosch, South Africa, [>]
Sigalas, Assyrtiko, Santorini, Greece, [>]
Southern Right, Sauvignon Blanc, Walker Bay, South Africa, [>]
Traginer, Banyuls Blanc, Roussillon, France, [>]
Two Hands, "The Wolf," Riesling, Clare Valley, Australia, [>]
Villa Erbice, Recioto di Soave, Veneto, Italy, [>]
Wild Rice, Pomegranate, and Watercress Salad, Grilled Quail with, [>]–[>]
Wine rules
decanting wine, [>]
matching complexity of food, [>]
matching weight of food, [>]
serving temperature, [>]
storing leftover wine, [>]
storing wines, [>]
Y
Yuzu, about, [>]
Z
Zinfandel (in recipe)
Roasted Peppered Venison with Red Currant–Zinfandel Sauce and Celery Root and Parsnips, [>]–[>]
Zinfandel
Mauritson, Zinfandel, Dry Creek Valley, California, [>]
Rosenblum Cellars, "Carapinha," Zinfandel Port, San Francisco Bay, California, [>]
Zucchini
Poached Halibut à la Provençale, [>]