BrokeAss Gourmet

BrokeAss Gourmet

Old stereotypes are fading as the boxed wine trend picks up credibility. Some of the latest wines in the movement are those of the Octavin Home Wine Bar, a collection of several varietal wines in 3-liter octagonal packages, holding the equivalent of four bottles of wine at BrokeAss rates and with a spigot at the base of the container.

ā€œHome Wine Bar.ā€ How do you like that for a selling point? The phrase evokes a tantalizing image of wine endlessly available, which wine in a box is. For boxed wine means wine by the glass – or the sip – anytime. For better or for worse, a box on top of one’s fridge, the spigot ready and willing, and the wine, never exposed to the air and always fresh, provides a fresh pour whenever one grows thirsty. Whether happy, sad, bored, leaving for Yoga, freshly back from a run, about to call the mayor’s office – there’s the box. The ease in taking a draft at any pass through the kitchen comes in place of the pomp, circumstance and clumsiness that otherwise accompanies the corkscrew ritual – so 2009. Without so much cork-pulling ceremony, guilt-free indulgence is what’s left in a box of wine.

The 2008 Monthaven Winery Chardonnay ($24 for 3 liters) lasted a week in a household of four. We noted the wine for its smoothness and grace, and we praised it for its mild oak and butter flavors – intuitively surprising for a wine contained in a plastic sack – and we drew from the box like there would be no end. The end came, though, and the sad hour arrived when we tore the box open and squeezed every last drop possible from the sack. The well had run empty.

On the darker side is the Big House Red ($24 for 3 liters), a 2008 blend from winemaker Georgetta Dane, a Romanian now living and working in Ripon, California. The Big House is made of 13 grapes, and while I prefer varietal wines that have more of a conceptual identity, this blend still does the trick. The wine is bright and fruity with enough tart acidity to make it interesting and smooth enough to glissade over the palate. This wine also lasted a week before a household drained it dry.

More of the Octavin series are available, though. The in-box collection features six wines from around the world, including a California Zinfandel, a New Zealand Sauvignon Blanc, a Spanish seven-grape blend, and a Pinot Noir and a Pinot Grigio from, of all odd places, Hungary. Each box runs roughly $24 or $25 – a well worth tapping into.

Category: Wine

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Basic Peanut Sauce

  • Prep Time 0:10
  • Cook Time 0:00
  • Estimated Cost $7.00
  • 16 Comments

This is one of those crazy-good, lick-the-bowl sauces. Everyone will beg you for the recipe. You, like me, will be the queen (or king) of the potluck when you serve this with spring rolls, dumplings or even sweet potato fries.

Ingredients

  • 1/4 cup peanut butter Pantry
  • 6 oz. coconut milk $1 for a 6 oz. can
  • 1 small bunch cilantro, cleaned, stems intact $1
  • 2 cloves garlic, peeled and smashed Pantry
  • 1 small piece ginger, peeled and chopped roughly $0.50
  • 2 tbsp soy sauce Pantry
  • juice of one lime $0.50
  • 1 tbsp rice vinegar $2 for 10 oz.
  • 1-2 tsp(s) Asian chili sauce $2 for 8 oz.
  • 1 1/2 tbsps honey or brown sugar Pantry

Directions

  1. Combine all ingredients in a food processor or blender. Adjust spiciness to taste by adding more or less chili sauce. If the sauce is too thick and needs to be thinned out, add a little hot water. To make into peanut salad dressing, increase the rice vinegar to 1/8 cup.

Makes about 3/4 cup peanut sauce.

Once again, Roberta from Apron Strings and I are teaming up for a cooking class and we’re working with our friends from Joffer to make it as affordable as possible for you! The class will take place from 1-3 PM on May 9, 2010 at Apron Strings cooking school (1335 Guerrero Street, San Francisco, CA 94110, inside the Katherine Michiels School). Take note: May 9th is Mother’s Day! What better way to honor Mom than to do a fun cooking class together? Feel free to email me, gabi@brokeassgourmet.com, with any questions. See you there!

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Sriracha-Scallion Potato Salad

  • Prep Time 0:20
  • Cook Time 0:15
  • Estimated Cost $6.50
  • 13 Comments

Things I do well but not often enough: sing, ski, play tether-ball and make potato salad. Obviously, I would have been the queen of a musical theater summer camp…that took place in the middle of winter. This potato salad is the spicy answer to the kind my mom used to make. Serve it with burgers, hot dogs or grilled chicken.

Ingredients

  • 1 lb. new potatoes, scrubbed, skin on $1
  • 2 eggs $1.50 for 6
  • 1 small bunch scallions $1
  • 1 small bunch flat-leaf parsley, chopped $1
  • 1/2 cup mayonnaise Pantry
  • 2 tsp (or more to taste) Sriracha $2 for 12 oz.
  • salt and pepper to taste Pantry

Recipe Serves 4-6

Directions

  1. Fill a large pot with cold lightly salted water and bring to a boil, covered. Add potatoes and cook, uncovered, for 18-20 minutes, or until fully cooked. Submerge cooked potatoes in cold running water for several minutes, or until cold.
  2. While potatoes cook, boil the eggs in a small pot filled with water. It should take 8-10 minutes. Remove eggs from heat, and peel under cold water. Leave in cold water until chilled.
  3. Chop potatoes and eggs coarsely and transfer to a bowl. Add scallions, parsley, mayonnaise, Sriracha, salt and pepper to taste. Mix gently until well-incorporated.
  4. Serve chilled.

Category: Meals

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