November 16, 2002
Nicholas Peter is the chef/owner of Little Door restaurant, 8164 W 3rd Street (near Cresent Heights) in Los Angeles. He makes quince paste.
Phil Lempert is the supermarket guru. You can find out more at www.supermarketguru.com
Stacie Hunt specializes in Italian wines at Duvin Wine and Spirits, 540 N San Vicente Blvd, West Hollywood. 310-855-1161
NOTES ON WINES THAT ARE OF PARTICULAR VALUE
These wines are of particular note and value. They are very well crafted wines from regions that are producing some surprising results. All are reasonably priced and will deliver enjoyment either on their own, or as matches with many different foods, both savory, grilled, baked or roasted.
-00 Delas Coteaux Ventu, near the Rhone region: $ 5.99
A classic blend of Grenache, Mourvedre, Cinsault. This wine is a crowd-pleaser, a deep garnet-colored wine that will pair well with baked and roasted foods. This wine can take a strongly flavored dish.
-00 Terramater, Maipo, Chile: $ 8.45
This is an unusual blend of 85% Zinfandel, 15% Shiraz. Deep ruby In colorChile has the great fortune of gaining great investment from winemakers in France, Italy and California. Zinfandel is a relatively new grape to Chile, having gotten mostof its fame in California. The varietal also is popular in Italy, where it-s known as Primativo. This wine will show its best flavors when matched with grilled foods, or seafood.
-01 Manoir du Carra, Beaujolais Village, France: $7.99
This wine is not the usual fare from this district in Burgundy. The wine from this area is normally of medium to light body. This wine is unfiltered, giving it fuller body and mouth feel. The color is bright ruby red, with garnet tones. A great pairing with white meats, vegetables, salads.
-01 Pago de los Capellanes, Ribera del Duero, Spain: $13.95
Mostly Tempranillo, the national grape of Spain, this wine comes from one of the hottest regions producing in Spain today. A rich ruby color, this robust wine will pair with rice dishes, vegetable, fish, seafood and highly seasoned meals.
-01 Pratesi Locorosso, Tuscany, Italy: $18.95
No less than Robert Parker gives this little gem a 90 points plus! This wine is dark ruby colored, with highlights. Made from 100% Sangiovese, it is classified as a Super Tuscan. A perfect match with pasta, pizza, red meats, creamy and dried cow cheese.
Maria Tisdall is the author of "The Convent Cook: Divine Meals for Families Large and Small" published by Ten Speed.
Maria spoke about an Applesauce Spice cake. While we don't have her exact recipe, we have this one from a new book called "Mom's Best Desserts" by Andrea Chesman & Fran Raboff
1/2 cup dried currants
1/2 cup raisins
1 2/3 cups plus 1 tablespoon sifted unbleached all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1/2 cup (1 stick) butter, at room temp
3/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup thick applesauce, warmed
2 tablespoons milk
Brown Sugar Frosting (to follow)
Chopped peanuts or toasted almonds to garnish
1. Preheat the oven to 350 degrees. Lightly grease and flour a 9-inch tube or Bundt pan. Set aside.
2. In a small bowl, toss the currants and raisins with 1 tablespoon of the flour. Set aside.
3. Sift together the remaining 1 2/3 cups of flour and the baking powder, cinnamon, baking soda, cloves, nutmeg and salt. Set aside.
4. In a large mixing bowl, beat the butter until creamy. Gradually add the granulated and brown sugars, beating until fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour mixture alternately with the warm applesauce and milk, mixing just until batter is smooth and blended. Fold in the currants and raisins. Spoon the batter into the prepared pan.
5. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clan.
6. Cool on a wire rack for about 10 minutes. Run a spatula carefully around the sides and center tube of the pan before turning out the cake onto the rack. The cake should cool right-side up.
7. Frost with Brown Sugar Frosting when completely cool. Sprinkle with the chopped nuts.
Brown Sugar Frosting
Makes enough for 9-inch square or tube cake
1 1/2 cups firmly packed dark brown sugar
5 tablespoons cream
1 tablespoon butter
Pinch of salt
1/2 tsp pure vanilla extract
1. In a small saucepan, combine the brown sugar, cream, butter and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. 2. Remove from the heat. Cool, slightly, then add the vanilla and beat until the frosting is cool and slightly thickened. If the frosting gets too thick, add a few drops of cream.
Anissa Alou is the author of "Mediterranean Street Food" published by Harper Collins.