… said Cha to Deedee and Madame Mrad, as he walked in with a bottle of Veuve Clicquot Vintage Rosé 2002 to toast 2011 with the ladies. Cha loves his Rosé’s. Yee shoo mahdoum! Léh ‘azzabit halak? This bubbly Rosé, created by Madame Clicquot in 1818, was revolutionary for its time and made from both black and white grapes. A salmon-copper colored wine, this mostly Pinot Noir and Chardonnay blend is dry with an elegantly rounded balance on the palate and a nose of complex aromas. Its fine red fruitiness mainly hints at strawberries and raspberries ending with a spicy finish and a fun kick.
Cha was bearing many gifts that night, including a bag of Funghi Porcini Secchi. These dried earthy tasting mushrooms got soaked in a hot water tub before diving into the very spicy tomato sauce they cooked in. As he peeled and sliced the garlic, Cha told Madame Mrad that you should remove the green pits from the garlic cloves so they don’t give off a bitter after taste. Thanks for the tip, Cha. Wa minkom nastafeed! The garlic slices were tossed with the mushrooms and shredded red chilis in olive oil, then topped with fresh chopped and canned peeled tomatoes, seasoned to perfection, and served with Spaghetti and Garlic Bread made with rosemary flavored garlic butter.
In the end, they nibbled on a piece of Testun Al Barolo cheese that Deedee bought for Madame Mrad from TSC Signature. This pricey piece of blended cow and sheep’s milk cheese is semi-firm and covered with pressed Nebbiolo grapes (which are used to make Barolo wine). Aged in oak barrels, this Italian cheese crumbles nicely and enjoys complex flavors from the pastures of the grassy alpines.
Kteer mbasatna shifnék, ya Cha. C’est toujour un plaisir to cook with you.