definitely a curious title for a food blogger because we are always trying
This week, I
am doing something I haven't done before. I am making two distinctly different
dishes to test - or show off - the versatility of one wine.
The wine is
Pétale de Rose, a rosé by Régine Sumeire of Château La Tour de l'Évêque. You
have seen wines from this family before on this blog When I made OystersRockefeller and the Parfait of Sweetbreads. The château says this rosé makes
for a good apéritif, and goes well with all variety of seafood, chicken, pork,
and goat cheeses - plus spicy foods.
dishes I am making for this wine are almost opposites. One is new to me:
Persian Roasted Salmon, which I saw in the New York Times recently. The other
is my mother's rack of lamb, with some updates. Today you will get the fish
recipe, and I’ll post the lamb recipe in a couple of weeks.
I chose to
make something far from Provençal - even far from French or European - for this
when I mention Provençal rosés to some people, they instinctively ask me about
Provençal food. While I have plenty of great French recipes and ideas, it made
me realize that they were "profiling" rosés, and that just isn't
can be terrific pairings for all variety of cuisines, from the obvious French,
to close-by Italian and Spanish, Asian cuisine, and Middle Eastern, as we see
today with this Persian recipe.
The dish is
full of complex flavors, such as tart barberries, slow cooked onions, tangy
tamarind, sweet almonds, and a mixture of herbs. No real hot spice, as one
might think, but a marriage of unique and diverse flavors, which worked
beautifully with the wine.
On the other
hand, the lamb recipe is also really a great pairing. In fact, my guess is that
there are many pairings for this great wine. To read more about the wine, see
my post on the Provence WineZine.
meantime, enjoy the warmer weather and raise a glass of pink!
into serving pieces and season well on both sides with salt and pepper. Place
on a plate and set, uncovered, in the refrigerator for 1-2 hours.
barberries in a bowl and cover with hot water; let macerate for 30 minutes.
heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add
onion and cook 5-7 minutes until they begin to brown. Adjust the heat to low,
and continue cooking onions until well browned, 15-20 minutes. Add drained
barberries, almonds, tamarind, and chopped herbs, and mix well. Set aside to
Lightly oil a
baking sheet. Place salmon pieces, skinned side down, on the baking sheet. Top
with the barberry and onion mixture, then drizzle with olive oil.
10-12 minutes. Remove from the oven, transfer to serving plates, sprinkle with
chopped chives and parsley and serve immediately with lime wedges.