The Paella from Spain stays mainly on West Seventh Street and it's not plain when Michael does it.
One of our favorite all-time chefs, Michael Thomson, whose eponymous restaurant in Fort Worth's beautiful cultural district has been pleasing palates for over 15 years, is swaying to popular demand to serve Paella! Here's the caveat (apparently, this is a bi-lingual column): He's only serving it THIS weekend. In case you miss it, and I know I will 'cause I can't make it to Fort Worth this weekend, I am inviting you to inundate him with calls and emails urging him to do it again! Gently, kindly and courteously, of course. Quoth the Michael evermore: "Paella", is the National dish of Spain. Our "Contemporary Ranch" version of this Classic is a delicious blend of Seafood & Saffron scented rice dish highlighted with Shrimp, Clams, Mussels, Calamari, Chicken, Pork, and Smoked Andouille Sausage. Garnished with Artichoke Hearts, Roasted Red Peppers, Green Peas, and our Fresh Seafood~Tomato Ranchero Sauce. Enjoyed with a Bottle of Nice Red Wine, this will be a memorable meal You will be wanting to return for. Make Your reservations for Friday (lunch & dinner) or Saturday (dinner only) by calling the Restaurant at 817-877-3413. BTW, Michael also adds that they have spruced the place up, "newly remodeled". Please support one of our finest chefs whether or not he's serving ranch style Paella. Michael's is located at 3413 West 7th Street, Fort Worth, 76107.
Our friend "The Royal Chef" Darren McGrady (he was the chef at Buckingham for the Queen and also for HRH Dianna), posts a super summer recipe that we share with you now. Check out his website for more great foodie finds. Or, as he puts it: "Eating Royally, recipes and remembrances from a palace kitchen." www.TheRoyalChef.com.
This months recipe:
Summer Ribollita
Next years Royal Chef Culinary Tour will take us to Tuscany
(for more information please call Southlake Travel on 817 657 9866)
So I thought I would share a delicious Italian soup/stew with you. Ribollita means reboiled and the stew tastes even better the second day "reheated"... I cant wait for this tour.
Serves 8
1 lb cannellini beans, cooked (dried or canned)
¼ cup extra virgin olive oil
4 medium red onions, peeled and diced
1 head celery, plus leaves, stalks ¾ inch chopped
1 head fresh garlic, peeled and sliced
1 lb Swiss chard stalks and leaves, stalks sliced into large matchsticks
1 bunch fresh basil, leaves picked from the stalks
1 bunch fresh mint, leaves picked from the stalks
1 bunch fresh marjoram, leaves picked from the stalks
1 small bunch fresh flat-leaf parsley, leaves picked from the stalks
3lb vine ripe tomatoes, skinned, seeded and rough chopped
salt and black pepper
10oz fresh spinach
2 loaves ciabatta bread, stale if possible, crusts removed
In a large heavy pan heat ¼ cup of olive oil, then add the onion and celery stalks. Stir and cook gently until they soften and brown. Add the garlic and chard stalks and continue to cook. When the garlic begins to color, add the chopped tomatoes. Season and simmer for 30 minutes: the tomatoes should reduce with the vegetables.
Stir in the chard leaves and then the spinach. Drain and add the cooked beans and
the basil, mint, marjoram and parsley. Tear up the ciabatta (1-2in pieces) and add to the soup. Check for seasoning, add salt and pepper to taste. The consistency should be very thick.
Recipe by Darren McGrady, The Royal Chef
I call your attention to Grapefest, September 17-20 in Grapevine. An exposition of the best Texas wines, lots of fun for the family, and some mighty fine cookin! Our good friend, foodie Debbie Meyer-Gore is hosting the Culinary Pavilion at this year's Grapefest and sends this link to the schedule of demos:
https://www.grapevinetexasusa.com/GrapeFest/ENT/culinary.html
It's a great way to welcome Fall, and have a ball! By all means, DO try the grape stomp. It's not as easy as Lucy and Ethel made it look.
Here's another wine find from our friends at Centennial Fine Wine and Spirits:
Taille aux Loups "Clos de Venise" Vouvray 2006
This delicious white wine is yet another example of a perfect summertime beverage that may also alter and change your perception of what a Chenin Blanc can offer. Chenin Blanc (also known as “Steen” in South Africa) is a very versatile grape varietal that can produce multiple styles of wine. As an example, when produced in the Savennieres region of Loire Valley France, it can be vinified bone dry with a mouthwatering acidity and refreshing citrus notes; however it can also produce light, semi-sweet wines with inviting green melon and honey like characteristics.
Specifically, Domaine de la Taille aux Loups “Clos de Venise” Vouvray 2006 (pronounced as Doe-main day la Tie O Lue Clo day Ven-ēs Voo-vray) is completely produced from Chenin Blanc grapes sourced from a few acres of vineyards located just outside the village of Vouvray within Loire Valley, France. The vines average from 50-75 years of age and are grown in soil mostly comprised of a mix of stony limestone and clay, which allow for the perfect ripening of the Chenin Blanc grapes. This Vouvray offers strong tropical fruit aromas and flavors of pineapple, mango and papaya with a hint of fresh ginger. The mid-palate reveals more citrus notes of pink grapefruit, nectarine and blood orange. There is plenty of bright acidity to keep it lively and should be quite long lived. Get it while you
Taille aux Loups "Clos de Venise" Vouvray 2006
Limited supply. Only 10 cases available at the following store.
Sale Price. $24.97. Retail $34.99. Save $10.02
6805 West Northwest Highway
Dallas, Texas. 75225
214-368-4162
Remember, KRLD Restaurant Week continues until Labor Day at many of the top participating restaurants. Keep doing your part to enhance your life with fine dining and to help the great work of the North Texas Food Bank and the Lena Pope Home. The complete list of restaurants continuing the three-course special dinners can be found at krld.com, guidelive.com, or opentable.com. Bon Appétit!
No comments:
Post a Comment