Eat Here

At Dazzle Supper Club in Denver. They call them rice balls, I call them arancini, but who cares? The’re delicious. Breaded rice surrounds broccoli and melted cheddar, expertly fried and not greasy at all. Accompanied by a nice marinara for dipping and crowned with grated Parmesan, they’re a perfect foil for a Happy Hour glass of Pinot Noir…or a beer…or even better, a Martini.  

Find all the details here, Dazzle Supper Club.

Unlikely Partners

Lentils and anise may not sound like a very compatible pairing, but don’t discount it before you try it. A Castilian specialty, the earthy lentils are brightened with tomato and bay making way for a hint of anise at the finish. The secret is to not add too much anisette, just a couple tablespoons. Keep the rest for sipping with friends. 

I prefer smaller lentils, lentilles du Puy and Spanish Padron lentils are good choices. Ricard and Pernod are fine makers of anisette. You’ll want one that’s well-balanced and not too sweet.

Serve with an old-vine Spanish red. I had a 2013 Bobal, which added some fruit notes to the terroir of the lentils.

 

Lentejas con Anís


Ingredients

2 Tbs. olive oil

1 C. diced yellow onion

2 cloves garlic, minced

½ lb. sliced crimini mushrooms

1 ½ C. vegetable stock

½ C. green or brown lentils picked over and rinsed

1 14 oz. can diced tomatoes, undrained

2 bay leaves

2 Tbs. anisette (Ricard, Pernod)

Chopped parsley for garnish

Method

1. In a medium stock pot, heat the oil over a medium flame.

2. Add the onion and saute until trans lucent.

3. Add the garlic and saute briefly, about 30 seconds.

4. Add the mushrooms and saute until they begin to give up their liquor.

5. Add the stock, lentils, tomatoes including their juice, and bay
leaf.  Simmer, covered, for 30-40 minutes
or until the lentils are soft.

6. Stir in the anisette. Garnish with parsley. Serve. 

Serves 6

Wine Wednesday

There was a bit of a snowstorm here in Denver a few weeks ago. After a little discussion and remembering that discretion is truly the better part of valor, we decided to weather the storm at a local hotel instead of risking life and limb in a probably futile effort to make it home. This turned out to be one of the best ideas in the history of Western civilization.

It’s funny how good a glass of, at best, pedestrian hotel bar wine tastes when you realize that your travels for the day are done, while others slip and slide over the snow and ice-choked landscape hopefully arriving safely at their respective destinations.

This then is my first glass of Malbec at the Denver West Marriott…