JOHN FELLEMAN – THE ULTIMATE CONNOISSEUR

“Kimelman, it’s St Patrick’s Day and you’re going to lunch at Lutece. We have our annual table for 10 Irishmen and Andre (Soltner) is making us cassoulet”. But John, I’m not even Irish. “Your wife is and your brother-in-law leads the NYPD Emerald Society bagpipers up Fifth Avenue”. It was truly a fabulous event! The food, the guys and the wines were spectacular. However, by 4:30PM, it was very clear that I didn’t have enough Irish blood. The boys moved on to a sports bar for the start of “March Madness”. I went home and got into bed. But holding the bed to the floor was physically impossible. In the minutes (seemed like hours) before sleep saved me, I was sure that my family would be forming a “minyan” (quorum) to say Kaddish.

All of John Felleman’s business success and his kindnesses to his fellow man are almost forgotten because all who knew him were so focused on his joie de vivre. John was the ultimate “connoisseur”. He knew where and when to eat every vegetable, fish, animal, or sweet. Even sporting events, music, and art were meticulously scheduled. Tradition was his “bible”. People were always greeted with a smile and were treated the same whether banker, doorman, or taxi driver. John made every moment count. Surely Cathy, his wife and very close partner, must have seen a chink in his armour but we didn’t. Clearly we should all embrace John’s passion for living.

John has given me the honor of sharing his recipe for the “Romanze” – no, I fooled you – it’s actually Otto’s (the bartender at Lutece), who only disclosed the magic ingredients to John.

THE ROMANZE:
The following makes a 26 ounce pitcher:

6 ounces Cointreau  .  4 ounces Framboise . 4 ounces fresh lime juice
8 ounces fresh orange juice . 4 ounce fresh lemon juice
Dash of grenadine for color

LIVE LIFE – IT’S THE GREATEST GAME EVER INVENTED

If you enjoy macaroni and cheese, you will love this version often enjoyed at the The Chief's house (founder of VDLT). 

Ingredients:

1 lb. ANNA Long Ziti # 19
1.5 lb. Grated Hard Cheese – PRIMA DONNA, COMTE
Milk
Heavy Cream Butter (Unsalted) CABOT

Directions:

Rub bottom of cooking dish with butter and coat with a little cheese (10%).

Put half of the fully cooked pasta in the dish, cover with half of the remaining cheese and a few tabs of butter.

Then, add remaining fully-cooked pasta and cover with the remaining cheese and several more tabs of butter.

Fill the dish half way with cream and then fill to top, but not over the pasta, with milk.

Cook for 1 hour (approximately) at 350 degrees.

When the milk and cream have solidified, you can serve this gold medal mac 'n cheese.

Jason Wilson's nine-hour smoked pork smothered in his super secret sauce while enjoying VDLT's wine with friends = one grand party. Jason is an ideal member of our community and has created a wonderful setting in which to explore the "voices of the earth".

During a recent phone chat, Madina recommended to Jason to pair Jaufrette's Vacquyeras with his smoked pork and at the same time convinced him to share his wonderful sauce recipe. Jason wanted to make sure that we understood that this recipe was inspired by one of Steven Raichlen's:

Makes about 1 cup of sauce

2 cups Mango Juice
2 tablespoons cilantro finely chopped
2 tablespoons minced ginger
2 tablespoons minced jalapenos
1 garlic clove minced
1 teaspoon of paprika
3 tablespoons brown sugar
3 tablespoons cider vinegar
1 tablespoon low sodium soy sauce
1 tablespoon Worcestershire sauce
3/4 cup ketchup

Boil the mango juice, cilantro, ginger, jalapenos, garlic, and paprika until reduced by almost half. Strain the mixture into a measuring cup aiming for 9 oz. Add strained mixture back to the same pot and add the remaining ingredients and simmer until thickened.

Change the way you buy wine forever! 

Christine Understands Sharing!

Begin forwarded message:

From: "DROUHIN – LAROZE"
Subject: RE: Christine, Send Us the Recipe!!
Date: July 8, 2012 5:01:55 AM EDT
To: "'Madina Djabbarova"

Madina, Madina,

Of course I give you the recipe, in fact here it is. The « secret » of the recipe to do the best gougères is to add little « cubes » of cheese. Please tell Michael that crazy salt is not found in France. So if Voix de la Terre wants a full allocation of the magical 2010 vintage, you will promptly forward a case of seasoning!

Philippe read the Chief's recipe for macaroni and cheese through eyes filled with tears. However there is some hope as I have contacted an Italian company that makes beautiful long ziti and thankfully greatly admires our wines especially the Clos Vougeot. I am sure we shall enjoy the presentation of my recipe. Thanks for doing such a wonderful job of portraying the wines and people of Burgundy.

See you soon,
Christine

Gougères (Original Recipe Yield 20 gougères)

Ingredients

1/4 liter water
50 g butter
125 g flour
4 eggs
salt, pepper
Comté or Gruyère

Directions 

1. In a stew-pan, melt the butter in the water with salt and pepper.
2. Boil and stop, add the flour and blend until there is a « bal l».
3. Add eggs 1 by 1.
4. On a plate oiled, make little puffs and on top add a few little pieces of the cheese.
5. Switch on the oven at 175°. 6. Place in the oven the gougères during 30-35min.

Special note 

Please do not open the oven during all this time.

   TIT for TAT 

Voix de la Terre's sharing has no boundaries. Christine Drouhin of Domaine Drouhin-Laroze recently enjoyed the Chief's famous $ilver dollar burgers made with Schatzie the Butcher's newest special blend burger meat greatly enhanced by Jane's Krazy Mixed-Up Salt. She was so impressed with the seasoning that five containers returned to Gevrey-Chambertin hidden amongst her clothes. Christine is a fabulous cook and often entertains friends and clients at the Domaine. Pictured above are her incredible gougeres.

Payback time is here: 

CHRISTINE, SEND US THE RECIPE!

VDLT Wine is for Sharing

Wayne Coultas,  we have yet to meet you, but we already love you!! You have got it and you are sharing it. You enjoy the "Voices of the Earth" – food, wine and friends. Your bottle of Philippe Colin 2009 Chevalier-Montrachet is on its way.

See Wayne's recipe for Seared Scallops with Corn Salsa Tomatillo Sauce over Black Quinoa he enjoyed with Colin's Chassagne-Montrachet 09! We should all follow Wayne's good example.

Begin forwarded message: 

From: Wayne Coultas
Subject: Want this recipe?  
Date: June 29, 2012 7:14:05 PM EDT  
To: madina@vdltwine.com

Phillips Colin Chassagne-Montrachet 2009 continues to be my favorite white this summer. It has a wonderfully fruity nose with hints of oak. In the mouth you have the best of both worlds, bright acidity and a rich thick mouth feel, this wine must have some premier cru wine blended in with it to be this good and be regular Chassagne, a steal at $45.00.

Seared Scallops with Corn Salsa and Tomatillo Sauce over Black Quinoa.

Ingredients – for 4:

2 lbs Scallops
12 oz Black Quinoa
2 Leeks
6 Ears of Corn
1 Red Pepper
1 Shallot
1 Hand full Cilantro
2 Poblano Peppers
10 Medium Tomatillos
2 Vidalia Onions
1/4 cup Olive Oil
1/4 cup dry white wine/ Do not use the Chassagne that's for drinking!!!!
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Cumin
Salt & Pepper to taste.

Corn Salsa

Boil corn in salted water for 5 minutes. Optional after cooking brown on grill for extra flavor. Cut corn off the cob place in bowl. Dice up red pepper and finely dice shallot and cilantro also place in bowl, squeeze juice of 1 lemon salt and pepper to taste. Can be done one day in advance.

Tomatillo Sauce

Cut up Poblano peppers removing the seeds and ribs unless you want a little kick also cut the Vidalia onions, do not finely chop a rough cut is perfect. Peal the papery skin off the Tomatillos and leave them whole. Toss the onion Poblano pepper and Tomatillos in olive oil on a roasting pan salt and pepper to taste. Place in a 425 degree oven for 20 to 25 minutes or just until the onions just start brown and the Tomatillos soften. Transfer to a food processor and process until smooth. Can be made a few days in advance and reheated.

Black Quinoa

Dice up 2 leeks add olive oil leeks salt and pepper to a pot over medium heat stir until just browning add 1/4 cup white wine, let reduce then add 1 cup black quinoa and 2 cups water or for extra flavor chicken stock, bring to a boil lower heat cover cook for 20 minutes then let sit for 15 minutes.

Scallops

Gently toss the scallops in olive oil and sprinkle them with smoked paprika cumin salt and pepper. In a hot pan sear them 2 to 3 minutes a side being careful not to over cook.

To plate

In the center of the plate place the black quinoa surround this with the tomatillo sauce and place 3 or 4 scallops on the quinoa sprinkle the corn salsa over the plate serve immediately.  

I thought the acidity in the tomatillo sauce went perfectly with the acidity in the Chassagne and the sweetness of the scallop and the corn matched perfectly with the rich body of the wine.

Cheers,

Wayne