Meatballs, Panade, Linguini, and a bottle of Binyamina Zinfandel
On the weekend of August 12th we were laying low with a continued hunkering for meatballs. I cannot truly explain why I am constantly tinkering with my meatball recipe. I guess I can only say that I like to tinker, and I like to play with recipes. This one went very wrong! I normally add in shredded vegetables to make the meatballs softer, instead of using a panade. What is a panade and what do you use it for? According to Cook’s Illustrated: “A panade is a paste of milk and bread that is typically used to help foods like meatballs and meatloaf hold their shape and moisture. Starches from the bread absorb liquid from the milk to form a gel that coats and lubricates the protein molecules in the meat, much in the same way as fat, keeping them moist and preventing them from linking together to form a tough matrix. Mixing the beef and panade in a food processor helps to ensure that the starch is well dispersed so that all the meat reaps its benefits.”
Steaks can handle being eaten medium rare, my favorite temperature, because the bacteria does not penetrate the solid surface of a steak too deeply. However, ground meat can have or attract the bacteria and now it has the potential to get into every nook and cranny of the meatball or burger – which can be painful or far worse. The answer is to fully cook the ground meat dish and still have something edible in the end, which is no small feat. The panade gives you a cushion or life jacket because it allows you to cook the ground meat right to the end and maybe a bit more and not end up with ground up shoe leather.
So while the panade does wonders for ground meat recipes, it does not work in a kosher home – given the whole “meat and milk thing”. That leaves us with a need to get a substance that starts off dry and ends up soft – vegetables! This is not the first time we have made meatballs with vegetables, however, it is the first time we have done it with vegetables that I did not squeeze out! Ouch! I was lazy and tired and did not want to bother – big mistake.
The meatballs came out fine, but they were overly soft. I should have seen it when I made the mixture. A few rules about meatballs:
1) NEVER over mix them – the more you slam them around the harder and more gummy they get
2) A mixture that is correct should feel more like a stiff dough than a soft one – that is where I messed up
3) Cook the meatballs until they float in the pan (if you are braising them). They will sink to start, and the second they bob up to the surface, yank them out.
4) To be sure they are not ready, make sure to not overstuff the pan and the braise, so that the meatballs have freedom to rise to the surface when ready
There you go – I hope you all can learn from my mistakes and, lets be honest – bobbing for meatballs is so much more enjoyable than rotten apples!
To pair with this lovely tasting, albeit overly soft, meatballs, we cooked up a pot of linguini and a tossed a fresh bowl of green salad. The wine we enjoyed over the weekend was the 2007 Binyamina Zinfandel. We also enjoyed a few more wines in the same time, so I am adding them here for posterity.
2007 Binyamina Zinfandel Special Reserve (Israel, Galilee) – Score: B to B++
The nose on this dark garnet to black colored wine starts off way to hot, however over time it calms down to expose chocolate, tobacco, cedar, raspberry, plum, blackcurrant, black cherry, crushed herbs, dirt, and mound of black pepper. The mouth on this medium bodied wine is starting to show its age with excessive date flavors that taste oxidized, plush mouth feel from nice tannin, rich loamy dirt, raspberry, plum, blackcurrant, and black cherry. The mid palate is balanced with nice acid, cedar, and vanilla. Th finish is long and spicy with heaps of black pepper, chocolate, tobacco, vanilla, blackcurrant, date, cedar, and herbs. Cedar, black pepper, date, raspberry, black currant, chocolate, and vanilla linger.
2009 Cantina Gabriele Pinot Grigio (Italy) – Score: B
This past weekend I tasted this bottle at our synagogue’s kiddush and it was lacking to say the least. The nose on this wine was totally killer! The nose on this light gold colored wine was exploding with lemon, aroma, pepper, honeyed melon, and peach. Unfortunately, that was where it ended. The mouth on this light to medium bodied wine was dead with light hints of acidity, peach, honey, and melon. The mid palate was totally flat with little bite, more sweet fruit and melon. The finish was average with a bit of bite but it faded quickly leaving only a hint of melon, honey, and light floral notes. I was so hopeful after the nose but so it goes.
2009 Terrenal Cabernet Sauvignon Yecla (Spain, Murcia, Yecla) – Score: B to B+
Still really like this bottle especially given the cheap price. Much has stayed the same but a few new nuances have shown up. The nose on this dark garnet to black colored wine is rich with dirt, cloves, graphite, raspberry, blackberry, crushed herbs, a hint of chocolate, and black cherry. After some time blueberry also makes an appearance, however at that time the wine is starting to degrade. The mouth on this medium to full bodied wine is heavy with tannin that lends to a nice but crazy mouth feel, along with blackberry, raspberry, and black cherry. The mid palate is bone dry and acidic along with some chocolate and a fair amount of crushed herbs. The finish is long with chocolate, blackberry, black cherry, crushed herbs, mint, and some mineral. This wine is really nice for the price! (103 views)
2007 Binyamina Cabernet-Merlot Yogev Kosher (Israel, Samson) – Score: B
The nose on this garnet colored wine with brown halo has an almost dead nose with chocolate, rich tobacco, dirt, mineral, blackcurrant, blackberry, black cherry, herbs, date from light oxidity, and oak. The mouth on this medium bodied wine starts to show oxidation with date flavors, blackberry, blackcurrant, herbs, soft tannin, and black cherry. The mid palate is balanced with nice acid, spicy oak, more soft tannin, and tobacco. The finish is long with date, tobacco, blackberry, blackcurrant, crushed herbs, and vanilla. This wine dies quickly, drink up or use for cooking.
2003 Four Gates Merlot Kosher (USA, California, San Francisco Bay, Santa Cruz Mountains) – Score: B++ to A-
The nose on this electric blue/purple colored wine is vibrant and expressive with rich sweet oak, smoky, vanilla, black candied cherry, raspberry, blackberry, ripe plum, bramble, chocolate, tobacco, crushed herbs, and date. The mouth on this lovely and full bodied wine is concentrated and expressive like its nose, from its fruit and tannin, with slowly integrating tannin, raspberry, blackberry, ripe plum, cherry, and crushed herbs. The mid palate has balanced acid, chocolate, sweet oak, tobacco, and nice integrating tannin. The finish is super long and spicy with acidity, rich ripe plum, chocolate, tobacco, vanilla, long and luxurious finish with dates and vanilla.
Posted on November 2, 2011, in Kosher Red Wine, Kosher White Wine, Uncategorized and tagged Binyamina Winery, Cabernet - Merlot, Cabernet Sauvignon, Cantina Gabriele, Four Gates Winery, Merlot, Pinot Grigio, Terrenal, Yogev, Zinfandel. Bookmark the permalink. 3 Comments.