Summertime is finally here. The rainy weather has been replaced by brilliant sunlight, longer evenings, and heat. I do not know about your family but our diet takes a huge detour south to the Mediterranean. Lunches become far simpler affairs. Olive oil replaces animal fats. Vegetables from our vegetable gardens and fish take center stage. And our dinners whips away into green salads and delicious soups. One of our absolute favorite soups is Avgolemono, the silky smooth and lemony-bright chicken and rice soup from Greece.…
As a small child, I believed in two things; Santa Claus and the virtues of a simple grilled Loup de mer, or branzino as it is more commonly called in the US. Loup de mer is a Mediterranean sea bass with a delicate flesh and addictively delicious crunchy skin when grilled. Get your coals white hot, put dried fennel branches on top then the fish and let the licorice smoky flavors pleasantly permeate your fish, lending a feeling of being in Provence. There is no greater act of love than sharing a wonderful meal you cook with the people dear to you. Remember, good food can happen anywhere, this one is especially good cooked over an outdoor fire, preferably deep in woods, with loved ones and a few bottles of great wine….
Brilliant light straw-yellow. Medium viscosity. Elegant, crispy, zippy, lemon juice aromas, Fine minerality mingles wonderfully with zesty citrus flavors, seamless harmony of rich fruit and acidity. Great, nervy flavor makes mouthfeel outstanding and persistent. Superb quality for pleasant price.
PDO Santorini, 92 points.
Erroneously I never gave Greek wines their proper due. I always thought of them as scarily named budget wines not worthy of my time. Maybe it was the deep-seated fear of enunciating a name so hard to pronounce for a snooty sommelier and feeling embarrassed. I mean there are so many easier to verbalize alternatives not to have to go through that level of shame, why do it? Then I met this absolutely seductive wine from Domaine Sigalas and now want to scream opa! move to Greece and discover what I have stupidly been avoiding all my life….
- ¼ c. Olive Oil
- 4 oz Seared Ahi, sliced into four pieces
- 1 t Fennel Pollen
- 1 t dried Orange Zest
- 1 ball Greek Flatbread, or pizza dough
- 2 Plum Tomatoes, sliced and dried in oven
- 3 oz Feta Cheese, diced
- 10 Olives, pitted, halved
- 1 oz Frisée Lettuce
- Marinate Ahi in olive oil, fennel pollen and dried orange zest for at least four hours.
- Arrange tomatoes, feta and olives over flatbread.
- Bake till done.
- Arrange tuna on top and garnish with frisée.