Al Spoler

Zanate Albarino, Rias Baixas 2010 ** 1/2
Camp de Celtas Estate Albarino, Rias Baixas 2011 * 1/2
Xarmant Txakoli 2011 * 1/2
Ostau Blanco Rioja, Rioja Alavesa 2011 **         

August 7, 2012  #1050  An Abundance of Melons

One of the greatest thrills of the summer is to see the incredible variety of melons that are available to us here in Maryland.   In particular, the Eastern Shore is prime melon country, and growers are constantly coming up with new varieties for our dining pleasure.  So to help our listeners, here's a scorecard to keep track of what's out there.

July 31st, 2012     #1049 - Clafoutis

This has been a fabulous year for plums here in Maryland.  I've had a blast going to the market every week to see what's coming in next.   I've tried the yellow Shiro, the red Santa Rosa, the dusky Moyer and the early arriving Methley.   Although I love eating them right out of my hand, I must admit that I am very fond of another way of making use of seasonal pit fruits.   And here at Radio Kitchen, we think the clafoutis seems to have been invented for just this very reason.

Domaine des Herbauges Chardonnay (unoaked) '10 *1/2
Domaine Gouron Chinon '09 **
Domaine Gouron Chinon '10 ***
Domaine Gouron "Cuvee Terroir" '07 **1/2
Domaine Cedrick Bardin Pouilly Fume '10 **
Domaine Cedrick Bardin Sancerre '10 *1/2

Donna Olimpia Vermenntino "Obizzo", Bolgheri '10 *
Donna Olimpia Millepassi, Bolgheri '07 **
Tenuta Illuminata Colbertina Barbera D'Alba '06 **1/2
Tenuat Illuminata Tebavio Barolo '04 ***
Tenuta San Giorgio Ugolforte Brunello di Montalcino '05 ***
Tenuta San Girogio Ciampoleto Rosso de Montalcino '05 **1/2

If you haven't heard, this is the summer of Old Bay seasoning, the quintessential mélange of spices, herbs, salts and peppers that is major must-have when you're talking about steamed crabs.   Those of us who keep a can of Old Bay in their cupboard know verify well how versatile it is, and it makes me chuckle to think how often I reach for it… and how unexpectedly, too. 

La Noe Muscadet, "Cotes de Grand Lieu" '09 **
Dom. Cheveau "Le Clos" Macon Chaintre '10 **
Gilbert Picq Chablis '10 **
Dom. De Salvard Cheverney '10 (Kermit Lynch)*

If all goes well with your personal time management efforts, you should be able to spend a few hours a week down at the pool.   Making the poolside experience perfect is important, and along with sunscreen and good reading material, the right poolside food is really critical.   Our good friend Chef Jerry Pellegrino of Waterfront Kitchen has made an exhaustive study of poolside culture, and he has added some refinements to his approach that deserve to be widely known.   One recent discovery is the "carnita," a Mexican handheld snack that is perfect for poolside.

Cameron Hughes Lot 320 Chardonnay, Monterey '10 **
Cameron Hughes Lot 270 Sauvignon Blanc, Russian River Valley '10 **
Cameron Hughes Lot Riesling/Chenin Blanc, Columbia Valley ** 1/2
Cameron Hughes Lot 250 Meritage, Napa '09 *1/2
Cameron Hughes Lot 254 Meritage, Santa Ynez '08 *** (super value)
Cameron Hughes Lot 257 Cabernet Sauvignon, Napa '09 **
Cameron Hughes Lot 300 Cabernet Sauvignon, Napa '09 ***

One of the most commonly encountered terms in cooking is the phrase "caramelizing," which is a sort of alchemy that converts savory ingredients into something with a touch of sweetness.   You'll hear caramelizing often when you're talking about onions,  but we feel that not all that many people actually know how to go about the process.