Great fun last night Chez HG/BSK. Two Colorado friends came to dinner bearing (as is their happy custom) two bottles of splendid Pinot Noir. Meal started with sliced Kumato Tomatoes and a heavenly Burrata (a mozzarella filled with cream). Washed it down with chilled Italian Lambrusco (slightly sweet, semi-sparkling red). Then the meal got serious. Brisket time. BSK had consulted our pal Stevie Pierson’s invaluable new book: The Brisket Book: A Love Story With Recipes. (Run, don’t walk, and go buy it immediately so you will be a culinary hero just in time for Passover!). BSK selected cookbook author Joan Nathan’s brisket recipe (pg. 105), a classic Jewish recipe. Three hours in the oven. A nice rest to let things cool down (and skim off the fat). A half hour of reheating. The result: Tender, juicy meat filled with flavor (from onions,garlic,wine, etc.). The abundant robust sauce was a killer. BSK flanked the meat and sauce with smashed (not mashed or pureed) potatoes. BSK’s touch is to smash the spuds with free range chicken broth and very good olive oil. There was a refreshing salad of sliced fennel and radishes, hearts of palm and Italian parsley. A bottle of old vine Zinfandel made an appearance after the Pinots were demolished. A bottle of fruity Malbec was opened to accompany dessert (Yes, five bottles of wine for four persons and one drank very moderately so HG had a lot of ground to cover). The dessert: Trader Joe’s New York Deli Cheese Cake. A nice surprise. Real Big Apple Taste. Encore tonight since (Oh,Joy!!) there were plenty of brisket and sauce left overs. Noodles will replace the spuds (all devoured).
