Puttanesca, Cholent, and two more 2007 Binyamina Yogev wines
This past week we enjoyed some simpler home cooking; Puttanesca and Cholent. I have long ago modified the original puttanesca recipe, for many reasons. Pasta sauce recipes call for finishing the sauce by placing the pasta into the pan of sauce. The issue here is that on Shabbos this is really not the best way to serve this for us, as it does not last long this way, and two of us will not finish the dish. We do this so that we can have leftovers, but again, that does not match the recipe format. Also, I like to add things to the recipe, like ground tofu and vegetables. So here is my revised version of the recipe, and enjoy whichever you prefer:
Puttanesca Sauce Recipe:
- 1/4 cup olive oil
- 2 finely chopped onions
- 1 tsp of salt to help sweat the onions
- 1 pound of sliced brown mushrooms
- 3 diced zucchini
- 6 cloves minced garlic
- 2 oz of anchovies (tin or tube)
- 2 (28-ounce) cans crushed tomatoes (or crushed by you) with juice
- 1 jar of Kalamata olives without juice (any other olive is a waste of time)
- 2 tablespoons drained capers
- 1/2 teaspoon dried crushed basil
- 1/2 teaspoon dried crushed red pepper flakes
First put the oil in a large pan and heat up the oil till it is almost smoking. Then saute the onions and salt and watch them till they get nice and browned. Then add in the mushrooms and saute them till they just start to get soft and are releasing their juice, then throw in the zucchini and wait till they are just soft. At this point the mushrooms should be getting browned and the onions should be golden. Then make room in the pan so that there is enough exposed space to heat the garlic and the anchovies. The idea is that the anchovies become paste like and integrate into the vegetables. If you are starting with anchovies from a tube then you are already there. If you are using anchovies from a tin, like I do, then you need saute them in their oil until they get warm and start to fall apart. Once the mixture is all integrated, add in the tomatoes, Kalamata olives (without juice), capers, basil and red pepper flakes.
Wait for the mixture to thicken, which takes some 40 or so minutes, and then it is ready. I cool it down and warm it back up on Friday, before the Sabbath. That said, others may well want to serve it right then and there, along with some lovely al dente pasta. We do not finish the pasta in the sauce as the recipe calls for two reasons; we like to eat more sauce than pasta, and because putting the pasta in the sauce for a few hours, even right before the Sabbath starts, would turn the al dente pasta into mush in short time. For Saturday lunch we had some nice vegetable cholent which is something we enjoy and whose leftovers we enjoy throughout the week.
When looking for some wine to pair with these dishes I decided to try more of the Yogev wines that I had in the cellar. I did this because I wanted to know if last weeks’ bad showing for the 2007 Binyamina Yogev Cabernet Sauvignon/Shiraz was a fluke or sad reality. The truth is that they are well past their prime and, while they were not DOA, they are clearly vintages that need to be drunk ASAP.
The wine notes below are listed in the order that they were tasted:
2007 Binyamina Yogev Cabernet Sauvignon – Shiraz – Score: B to B+
The nose on this dark garnet to black colored wine, with brown overtones, is filled with blackberry, black currant, black cherry, vanilla, crushed herbs, light oak tones, along with pepper notes. The mouth on this medium to full bodied wine follows the nose with blackberry, cassis, and black cherry. The mid palate is balanced with soft tannin, cedar, acid, and dates. The finish is long and spicy, with rising pepper notes, cedar, black fruit, and vanilla, with black cherry, pepper, and vanilla lingering. Drink up this wine is dying quickly.
2007 Binyamina Yogev Cabernet-Merlot – Score: B to B+
This wine is declining very quickly! The nose on this dark garnet to black colored wine, with a hint of brown, is filled with dirt/mineral, blackberry, cranberry, black Currant, cedar, and bramble. The black currant quickly overpowers the palate and nose. The mouth on this medium to full bodied wine has soft tannin, bramble, dirt, blackberry, black currant, along with a lovely mouthfeel. The Black Currant again becomes dominant on the palate, throwing it a bit off balance. The mid palate is balanced with acid, lovely tannin, oak, tobacco, and coffee. The finish is nice with tobacco, coffee, oak, black currant, black berry, and bramble. Black Currant, tobacco, and coffee linger long on the palate after the wine is gone. Drink UP!!!!!