WellesleyWeston Magazine

SUMMER 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/506487

Contents of this Issue

Navigation

Page 177 of 195

Most restaurants offer specific wine suggestions, but wine sellers can help customers who are cooking at home. Rosé, once considered cheap and overly sweet, seems to be making a comeback – especially in dry varieties. "It's the hottest wine category that I've seen since the Malbec boom," says Mike O'Connell Jr., wine director of Needham Wine & Spirits, Post Road Liquors, Upper Falls Liquors, and Auburndale Wine & Spirits. "Most Rosé is a lighter pink, almost rose-gold color, and those tend to be light and go great with shell- fish and poultry, but there is also Rosé made from grapes like Cabernet Sauvignon and Syrah, which can hold up to a cedar- planked salmon or even a grilled sirloin." Among white wines, Steve Pope, manager of the Lower Falls Wine Company, says Sancerre, Sauvignon Blanc, and Muscadet, all from France's Loire Valley, go well with shellfish. "On really hot, hot summer days you want a wine that's really refreshing and light. Vinho Verde, white wine from Portugal, is very quaffable." food & wine 176 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 5 WILD STRIPED BASS WITH PARSLEY CREAM Chef Jeremy Sewall - Lineage, Island Creek Oyster Bar, and Row 34 (from The New England Kitchen, by Jeremy Sewall and Erin Byers Murray [Rizzoli, 2014] ) For the parsley cream: 1 large shallot, peeled 1 Tbsp. olive oil 1 ∕2 tsp. Kosher salt, or more to taste 1 cup flat-leaf parsley leaves 1 1 ∕4 cups heavy cream Freshly ground white pepper, to taste For the striped bass: 3 Tbsp. canola oil 4 (7 oz. each) striped bass fillets, skin on Kosher salt and freshly ground white pepper, to taste Juice of 1 lemon 1 ∕4 cup parsley cream (from recipe below) To make the parsley cream: n Preheat the oven to 375 degrees. n Put the shallot on a piece of foil and coat with oil. Sprinkle with salt, and tightly wrap the foil around the shallot. Roast for 10 to 15 minutes, depend- ing on the size of the shallot. It should be tender if pierced with a skewer. n Put the parsley and roasted shallot in a blender. In a small saucepan, bring the cream to a boil. Turn on the blender and pour in the hot cream. Puree until very smooth, then pour into a small bowl that is set over ice to cool; stir frequently so the puree cools down rapidly. Season with salt and white pepper. The parsley cream can be made in advance. Store in an airtight container in the refrigerator for up to 2 days. To make the striped bass: n Preheat the oven to 350 degrees. n In a large oven-safe sauté pan, heat the oil over high heat. Season the fillets with salt and white pepper and place them skin side down in the pan. Press down lightly to make sure the fillets are flat in the pan. Sauté over high heat until the skin begins to crisp, about 3 minutes. n Place the pan in the oven and roast for 10 minutes. Remove the pan and carefully flip the fillets. Drizzle lemon juice over each fillet. To check that the fish is cooked through, carefully insert a skewer into the flesh; if there is light resistance, the fish is cooked. n To serve, place each bass fillet over a spoonful of parsley cream and a small portion of ratatouille (a French-style vegetable stew of zucchini, yellow squash, bell pepper, onion, garlic, and tomato). Serves 4 "a wine that's really refreshing and light"

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - SUMMER 2015