Seafood And Wine Quotes

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

Princess Adelaide hadn't shown him any particular favor, but she had seemed to enjoy his freshly made pasta colored with squid ink and peppered throughout with clams, mussels, more squid, and roasted fennel. White wine finished the sauce, and he'd topped the entire dish with fried squid tentacles coated in rice flour and lightly dusted with fennel pollen.

The Chablis runs smooth throughout. Then the vol-au-vents, light as a puff of summer air, then elderflower sorbet followed by plateau de fruits de mer with grilled langoustines, gray shrimps, prawns, oysters, berniques, spider crabs and the bigger torteaux- which can nip off a man's fingers as easily as I could nip a stem of rosemary- winkles, palourdes, and atop it all a giant black lobster, regal on its bed of seaweed. The huge platter gleams with reds and pinks and sea greens and pearly whites and purples, a mermaid's cache of delicacies that gives off a nostalgic salt smell, like childhood days at the seaside. We distribute crackers for the crab claws, tiny forks for the shellfish, dishes of lemon wedges and mayonnaise.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis." "Why is that?" "Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor. But at the same time, I think one of those compounds brings out the fishiness of the seafood.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

The scent of the spicy squid is almost too much to handle!" First we start with bite-size chunks of squid sautéed in some olive oil and squid ink... Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them! Then some cabbage and onion for sweetness! Tomatoes for a little zing! And finally... the secret ingredient! "What the heck? Look at that giant needle!" "You're not going to use that on the food, are you?!" We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil... ... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand... PLOOP

Pigeons wrapped in the leaves of vines. Oysters in crisp pastry cases. Whole Gloucester salmon in aspic. Yarmouth lobsters cooked in wine and herbs. Glazed tarts of pippin apples. Paper-thin layers of buttery pastry spread with greengages, apricots, peaches, cherries, served with great gouts of golden cream. "Well," I say, "it's gruel for us tonight, with a smidgeon of salt and pepper." Whereupon he reaches into his pocket, pulls out a twist of greased paper, and opens it. Immediately I smell the tang of heather honey. "For you, Ann." In his grimed palm sits an oozing chunk of honeycomb as big as a plover's egg. I clap my hands in delight, my tongue waggling with greed. As we eat our gruel I make the clots of chewy wax last as long as possible, pushing them around and around my mouth, pressing them against my molars, sucking on them 'til they slip sweetly down my throat.

I keep to the light and look through the windows of restaurants and pubs. I climb up the stairs of a theater and see people inside standing around in little groups on a red carpet and talking. There are tall tables some stand around with bowls of sharing food on top---nuts and crisps and dips and olives. I keep walking, past an Italian bistro in which people are eating seafood pasta; in another restaurant, two people have a huge plate of oysters between them; a man and a woman are talking animatedly about something they have on their table---a thick wad of paper that has text on it and notes written in pen---while they share food in a Peruvian restaurant. "Have you tried the scallops?" someone says. "Have you had time to look at the menu?" says another person. Two women, all in black, with instrument cases, are sharing a bottle of wine outside. A waiter comes out with a platter of sushi.

Seafood, of course, has aphrodisiac qualities. Mollusks, too---like lanarche ajo e ojo, snails in oil and garlic. Perhaps some carciofioni, baby artichokes cooked with mint, pulled apart with the fingers and dipped in soft, melted butter. Wine, obviously. And then, to finish, a burst of sugar, something light but artificial, so that you feel full of energy and happiness---but that's only one side of the story. If you want someone to fall in love with you, you would cook for them something very different, something perfectly simple but intense. Something that shows you understand their soul." "Such as?" "Well, that's the difficulty. It will vary from individual to individual. You'd have to really know the person concerned---their history, their background, whether they are raw or refined, dry or oily. You would have to have tasted them, to know whether their own flesh is sweet or savory, salty or bland. In short, you would have to love them, and even then you might not truly know them well enough to cook a dish that would capture their heart.

Barrels of oysters wrapped in seaweed came by boat from Stollport. Fat beam and trout were carried in dripping wooden boxes lined with wet straw. A great conger eel arrived in a crate large enough to hold a cannon and appeared so fearsome Mister Bunce quelled the kitchen boys' mock-screams only by bringing out Mister Stone to take his pick among the screechers. Sacks of raisins, currants, dried prunes and figs piled up in the dry larder. In the wet room, soused brawn, salted ling and gallipots of anchovies crowded the shelves and floor. In the butchery, Colin and Luke marshalled four undercooks, six men from the Estate armed with saws, a grumbling Barney Curle and his barrow to skin, draw and joint the hogs. Simeon, Tam Yallop and the other bakers lugged in sacks of meal from the Callock Marwood mill while a dray from the ale-house made journeys over the hill, past the gatehouse and into the yard until the buttery and cellar were filled with kegs and barrels. Rhenish wine arrived in a covered wagon, the dark oak tuns resting on a thick bed of bracken. Scents of cinnamon and saffron drifted out of the spice room.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes... squid liver and anchovies!" "Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling." "I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside." "Huh? The outside?!" "Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce! I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy! Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony... ... would the flavor of the spear squid reach its peak deliciousness! That is my Calamari Ripieni!

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Then together we prepared a magnificent tonno alla Siracusa, fresh from the sea. I showed l'Inglese how to slice little incisions in the fragrant flesh of the fish and fill them with a mixture of crushed garlic, cloves, and coriander. I loved the way he wielded a knife with the flamboyant gestures of his beautiful hands. Everything this man did with his hands had me fascinated. Once the fish was well stuffed with the garlic mixture, we added it to the pan containing the onions we had already softened. Tomatoes, white wine vinegar, and oregano were added next, and while the dish cooked it fill the air with a sumptuous aroma of garlic, herbs, and wine. This heady cocktail stimulated the passions of the hungry and impatient cooks.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.

The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.

On my knees, I touched the tip of my tongue to my lips, catching a drop of his seed. Pleasure-chamber. My very skin shivered, anticipating the lash. “As you wish, my lord,” I whispered. It is not needful, I think, to detail what befell thereafter; it was a good meal, a very good one indeed, for de Morhban’s cooks were the equal of his gardeners. We had fresh seafood, baby squids so new-caught they fairly squirmed, cooked in their own inky juices. And after that, a stuffed turbot that I weep to remember, with rice and rare spices. Three wines, from the Lusande Valley, and a dish with apples … I cannot recall it now. De Morhban’s eyes were on me through the whole of it, keen and grey and knowing. He had the measure of it now, what I was. How desire ran like a fever in my blood.

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

In Marseille you could walk down to the docks in the mornings. They had urchins, still alive. An offhand exchange, a few francs for this delicacy. The rocks are littered with debris, empty shells opened with a knife, rinsed by salt water, and sucked dry on the spot. Men taking lunch with bottles of their hard house wine, watching the boats move in and out. It's the ovaries---the coral ovaries. They are supposed to transfer a great power when you consume them. Absolutely voluptuous, the texture, absolutely permanent, the taste. It stays with you for the rest of your life." She went toward the door, pulling her hair back. She looked at me thoughtfully. "There are so many things to be blasé about your youth, your health, your employment. But real food---gifts from the ocean, no less---is not one of them. It's one of the only things that can immerse you safely in pleasure in this degraded, miserable place.

Choosing a wine to pair with escargot is difficult. The escargot have been grilled with garlic butter and have a strong, meaty taste. But they're neither seafood nor red meat. So none of these wines would be right." "But I thought escargot was a common dish in France. So wouldn't they know what the right wine pairing would be?" "Like Koizumi-san said, Chablis, Meursalt or Pouilly Fuissé wouldn't go well with the escargot. Even with red wine, you'd have to choose a very full-bodied one. Try tasting the escargot with Koshino-Karoku." "The strong aftertaste of the garlic butter is washed away. It's a lot more refreshing!" "And it helps bring out the rustic flavor of the escargot!

In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste.

Tree nuts and peanuts ≥ 3 servings per week Fresh fruits including natural fruit juices ≥ 3 servings per day Vegetables ≥ 2 servings per day Seafood (primarily fatty fish) ≥ 3 servings per week Legumes ≥ 3 servings per week Sofrito† ≥ 2 servings per week White meat In place of red meat Wine with meals (optional) ≥ 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries‡ < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) † Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. ‡ Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112

The dining room has been transformed into a fairy garden this evening. Flowers are strewn across the long table--- magnolias, anemones, and roses--- paired with hydrangea-and-peony centerpieces. Long taper candles flicker over the display, complemented by the remaining sunlight. A feast sprawls out from one end of the table to the other, a medley of some of my favorites--- crab cioppino with bright tomatoes and red wine, garlic bread flecked with parsley, linguine and clams swimming in broth, seared abalone presented in its opalescent shell, fresh oysters on a bed of ice.

In France, caviar, truffles and foie gras are considered to be the three major delicacies. And when the French eat caviar, they don't drink wine with it. The French aren't stupid. They're more than aware that no wine goes well with caviar. That's why they drink vodka with it. But they don't know about sake." "You're right. Vodka's usually served with caviar." "But vodka really isn't a drink to have during a meal." "It's not just caviar--- I don't think wine goes well with any kind of seafood. It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin. Wine contains far more sodium than sake. And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more. On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness. And the sugars from the rice starch enhance the flavor of the food." "Hmm." "Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing. It's the power of rice.

My mind started to tumble, much like fresh pasta dough rolls its way through the machine. I hadn't made fresh pasta yet in this competition, and if I could pull it off, I could see it being a real winner. That way I could turn the herb broth and herb butter into an herby butter pasta sauce----maybe with white wine, maybe with some fried capers to cut through the richness with their briny bite. My scallops would go well with with that, being perfectly seared this time, of course. And the artichokes? Maybe I didn't need to fry the hearts whole. I could chop them smaller and fry them like that, crispy little flowers to add some crunch to the soft pasta and meaty scallops.

Thus a dish of tench and eel was arranged so that the pointed head of the eels, gills splayed, thrust through a sea of delicate yellow sauce (toasted breadcrumbs, red wine and vinegar, more red wine reduced to defrutum, long pepper, grains of paradise, cloves, all passed through a sieve and tinted with saffron) towards the gaping lips of the tench. A plate of grilled partridges was presented with the birds still spitted from arsenal to beak, the spits radiating out from a magnificent cockerel, skinned, roasted and recloaked in its feathers, tail and red-combed head; the whole arranged on an armature so that it raised one leg and crowed at the ceiling. Inside the hollow body of the cockerel I had arranged a small silver alembic, its narrow end, no wider than a stalk of grass (I had borrowed it from an alchemist I knew through the Academy) protruding from the beak, and below it a tiny spirit lamp, which I lit as the serving men were already taking the dish away. The alembic was filled with Greco wine tinted with the milk of almonds, and I calculated that the wine would boil more or less when the dish was set on the table, and jet from the proud cock, showering the skewered partridges in aromatic white sauce. There were the ripest figs, all splitting, of course, served with boiled crayfish- as eager, these bright red fellows, to explore the figs as the eels had been curious about the tench- and torte of rucola and pine nuts, liberally spiced with garlic and cloves.

Vendors walked among the crowds both inside and out selling the bubbly, cold white wine Tirulia was known for along with savory little treats: bread topped with triangles of cheese and olive oil, paper cones filled with crispy fried baby squid, sticks threaded with honey-preserved chestnuts that glittered in the sunlight.

From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

The release of steam created a sigh in the air, acting as the prayer before a meal, the ceremonial ribbon cutting before the devouring. Eating crab was a leisurely pursuit. The sweet treasure of crabmeat could only be unlocked by a deft grip or the aid of a steel seafood cracker. I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside. While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.