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Bonjour Gourmand February 2008
Kathy and I recently made a trip to South India starting in Bangalore where we visited a dear friend and her husband for 3 days and followed with a visit to Mysore Palace, an architectural delight, a three days stay in a coffee plantation in the Coorg mountain, where I saw peppercorn growing on vines, Arabica and Robusta coffee beans, cardamom plants and vanilla bean vines. Then we spent a two days stay in Hampi the famous temple city, which I called a blend of Chichen-Itza and an old Roman city on steroids (I would love to see more of it). We finished with another two days in Bangalore where we ate Indian food 3 to 4 times a day in many different styles of restaurants and we were taught two culinary demonstrations by two different ladies while in Bangalore. The first, Pauline showed us the southern India style with coconut, rice and chicken (a bit sweeter with some heat) and how to
make Raita (yogurt, cucumber and cilantro). The other class with Meena, learning Moghlai dishes (Northern Indian) such as chicken Biryani, fish korma and murg (chicken) Mussalam. The biggest difference with the two regions is made by the heat from the spices, the tomatoes and the breads from the North and the sweetness from the coconut, the rice and the richer food from the South. We also learned about the different breads; paratha, daal, Punjabi naan, roti and tandori chapatti. A very interesting selection and I loved the daal alu, thin rolled giant crispy crepe like with potato stew inside, excellent. In whole our trip was really fast and I can say it was a feat for the senses the whole time we were there. This only touches on some of the highlights of the trip and I cannot wait to go back and learn more about this fascinating country. I am sure some of the spices and touches of
Indian cooking will make it into Rover’s dishes with a personal touch added. Thierry March is Washington Wine Month! 
In March Rover’s and Chateau St. Michelle winery will be hosting a one-month long showcase of local flavors in a four-course menu, a Washington winery wine pairing and a one page listing of private cellar vintages as well as library wines from Chateau St. Michelle at the front of our wine book. A great chance for all oenophiles out there to try vintages from one of Washington's oldest wineries. Rover’s & Chateau Ste. Michelle, 4-courses $45 Available Tuesday thru Friday, March 4th – March 28th Amuse-Bouche Wines Domaine Ste. Michelle, Luxe, 2000, Columbia Valley, WA Viognier, Chateau Ste. Michelle, 2006, Columbia Valley WA Merlot, North Star, 2003, Columbia Valley WA Spring Valley Vineyard, Uriah, 2005, Walla Walla Valley, WA Riesling, Chateau Ste. Michelle, Eroica, 2006, Columbia Valley WA Dine with Chef Thierry and Ted Baseler In celebration of Washington Wine Month, Chef Thierry and Chateau St. Michelle CEO Ted Baseler will be hosting an exclusive dinner on Wednesday, March 26th at Rover's. This evening is an excellent opportunity to taste some fantastic wines from Chateau St. Michelle’s Library. We are very excited to feature an industry friend who like us, has experienced and matured in Washington State in the last twenty some years. We are looking forward to welcoming Ted with his great sense of humor and vast wine knowledge for this fantastic evening.
Pauline’s Chicken Curry 1 cup coconut meat 1. Blend 1 cup coconut (1/2 a coconut), 3 fennel seeds, 1 inch cinnamon bark, 3 teaspoons coriander powder, and 2 cloves. Blend until smooth then add 2 cups fresh coriander leaves. Keep aside. 2. Blend 6 tomatoes until smooth. Set aside. 3. Blend garlic and ginger into a paste, then add 3 tablespoons of yogurt and mix. Add a pinch of pepper, and mix this with the cut chicken pieces. Let rest ½ and hour. 4. Put a ½ cup of oil into a large pan and fry 2 diced onions until brown. Add 1 tablespoon each of coriander powder, turmeric, chili powder and salt. 5. Add marinated chicken to pan, and cook until browned 6. Add ½ cup water to chicken mixture 7. Add chicken Masala powder to mixture (to taste), the blended tomato, and 1 cup water and the coconut blend (1). Add chili powder to taste. 8. Let cook and boil on medium heat, stirring frequently until chicken is cooked. Season to taste at end and serve hot. 
Domaine Bouchard Pére & Fils, Beaune du Chateau, 1er Cru, 2005 has been a favorite amongst our guests. Granted the 2005 vintage is young. However, in it’s youth I find it inviting. The nose touches upon hints of earth, and reminds me of cool mornings, and flats of peat. Strawberries and Marion berries cut through mist and envelope the senses. The berries allow for the wine to reveal itself, as the earth and smoke create mystery. The mouth feel is engaging, as tannins form the backbone and berries dance in unison. Chateau du Beaune pairs wonderfully with richly smoked bacon, wild salmon and poultry. Scot Smith 
It is winter and it is getting colder, now is the time to tap into our reserves. All of the hours we spent canning and preserving during the summer months are paying off. Our new pastry chef Scott Clancy is having fun with all the preserved peaches, nectarines, apricots and Bing cherries, creating dishes like Bing cherry and frangipane tartlet, Bing cherry clafouti, peach mousse and refreshing apricot coulis. We also experimented with a variety of plum chutneys. A perfect garnish for cheese plate and charcuterie assortment. Around 6 months ago we started our wild boar prosciutto and longer aging charcuterie items: the black pepper and fennel salami, country style garlic and bay leaf salami, Moulard duck leg prosciutto and goose and duck confit. It’s time to enjoy the rewards of the long waiting period. We started the season for wild Scottish game meats such as woodpigeon, hare and pheasant; make sure to watch out for bird shot and anticipant the gamey flavor we don’t get to see much locally. Our local farmers are supplying us with great winter produce like celeriac, Brussels sprouts, root vegetables and dried beans like Arikara and Cranberry beans (saved for us from last summer). Roasted chestnut, walnuts, hazelnuts and pecan are working their way into the menu. Chestnut puree with foie gras soup is a perfect match. We started using the local fluke, skate wing, cod and sturgeon, curing the cod and experimenting with different fruit woods and local alder woods to cold smoke them in our new all cedar wood smoke house. See you soon. Host your next private event at Rover’s. From intimate social occasions for 8 guests to corporate functions for 60 guests, we would love to make your event a success. The Chef in the Hat will travel, so remember Rover’s when planning a catered event, a private culinary demonstration in your home, or a team-building event at your office. For more information call 206.325.7442 or visit rovers-seattle.com/privateevents/index.html 
Rover’s: Recipes from Seattle’s Chef in the Hat by Thierry Rautureau and Cynthia Nims. The cookbook is hardbound with over 100 recipes accompanied by stunning photographs. The book is available for purchase at Rover’s and all major bookstores. Rover’s gift certificates are a welcome gift for Birthdays, Anniversaries, Holiday Celebrations or any other special occasion. 
The Tom Douglas' Seattle Kitchen Show, with co-host Thierry Rautureau, can be heard every Saturday from 4:00pm to 7:00pm on 710 AM KIRO. Please tune in! We love all of your great comments and questions. Call the show at 877-710-KIRO (5476) and speak to us live! Or email us at tdouglas@710kiro.com. |
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Rover's | 2808 E Madison | Seattle, Wa 98112 |
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