Wedding anniversary 42, and while we would have enjoyed dining at Forty-Two at the Clinton Library where we volunteer, we were about 600 miles away.  So instead we ventured to the old Studebaker mansion in South Bend, Indiana.  It is called “Tippecanoe Place” and serves delightful meals.  While our spouse ordered a classic Cob Salad, we selected chicken in a pistachio crust.  Of course we decided later to duplicate that dish and we think we have it ready to share with guests.

Chop one cup of shelled pistachios until they are like fine gravel (we don’t know how else to describe them.)  Lightly pound four skinless, boneless chicken breasts.  Dust each breast with flour, dip into two beaten eggs, and then into the chopped pistachios.  Sauté in butter until browned on each side.  Place into a 400 degree oven for 15-20 minutes until cooked through.  Remove from the oven and cover with foil so they can rest.

Melt a tablespoon of butter in the pan in which you sautéed the chicken.  Add two tablespoons of flour and cook for 30-45 seconds.  Add a cup of wine and a touch of salt.  When thickened, add any leftover pistachios.  When ready to serve (whipped potatoes and bright green broccoli as sides) spoon a bit of the gravy over the chicken.

We paired this with Dr. Konstantin Frank’s 2007 Semi Dry Riesling.  Just a touch of sweetness makes this a fine complement to the slight sweetness of the pistachios.  There was a bouquet of flowers on the nose, and summer fruit on the palate. There is just enough acidity to balance the slight sweetness.  This is a wine we like well chilled.  Though we couldn’t find the 2008 Dry Riesling which Salon.com’s Steven Kolpan called “one of the best,” this was a lovely substitute.

As a late summer dinner, we’ll be serving this again, even without an anniversary to celebrate.

So many memories are sparked by food and wine.  It was only last year, at this very time that we were in the south of France.  It was a memorable vacation.  First there was Montpellier, a beautiful and energetic university city with a vibrant night life that included a large wine and food festival, as well as both indoor and outdoor orchestra concerts. Then, we spent a week of our time on a luxurious canal barge being fed by a Cordon Bleu trained chef, feasting also on the glorious scenery and again drinking wonderful wines.  These memories surface each time we pour the wines for guests at our son-in-law’s gallery in the Argenta district of North Little Rock during the Third Friday Art Walk.

The wines, both red and white, are from the Cote du Rhone.  La Chasse Du Pape – literally “the chest of the Pope” – takes its name from the time when there were popes in 14th century Avignon.  The red, which is as popular on a hot summer evening as on a cold winter night, is a blend of Grenache, Syrah, Cinsault, and Mourvedre.  The color is a rich ruby red, and on the nose there is red fruit and herbs.  The palate reveals additional pepper and spice along with a hint of vanilla.

The white, which blends Grenache Blanc, Bourboulenc, Clairette, and Roussanne grapes, is golden in color with a bit of green shining through.  It looks like late summer to us.  There is white fruit and citrus on the nose, and on the palate the flavors of apple and pear emerge and remain through the finish.

We chose the white the other night to pair with a gratin of summer vegetables.  We sliced eggplant, tomatoes, and onions, and layered them in the bottom of a greased gratin dish and added salt and pepper.  Grated Gruyere topped the vegetables and then we repeated the process.  Finally we whisked together 1 ½ cups of cream, a touch of nutmeg, and two eggs, plus salt and pepper to taste.  This we poured over the vegetables.  Freshly grated Parmesan topped the dish before baking at 350 degrees for about 40 minutes.  With a green salad and crusty bread it was delicious.

Even without looking at our lovely pictures from that trip, memories of beautiful scenery, good conversation, lingering meals on deck, are evoked by the gratin accompanied by delicious French wine.  All it takes a little food and a little wine and we’re on vacation again.

We have a tradition in our family of having pizza every Sunday evening.  The tradition continues even now that our children have children.  It being summer, it just makes sense to bake the pizza on the grill.  Besides, we love the extra flavor the smoke gives the pizza.

While we usually make our own pizza dough, this time we took a short cut and bought fresh dough at the market.  We divided the dough into 8 equal parts and stretched each part into an 8 inch round. Meanwhile the grill (we are old fashioned and use charcoal) was ready and we banked the coals to one side.  We placed each round of dough, in turn, directly on the grill and let it bake just a bit before removing it.  Now we were ready for the toppings.  Tomatoes (sliced) from the Certified Arkansas Farmer’s Market go on first, with a little salt of course.  Then the cheese.  Making individual pizzas gives us lots of options here.  We like gruyere, others like smoked Gouda, or even good old fashioned brick cheese.  Take your pick.  Finally, sliced shitake mushrooms, and thinly sliced rings of red onion.  A splash of olive oil and the individual pizzas go back on the grill.  Cover and grill for 3-5 minutes.  When finished, we like to top with a salad of baby arugula that has been tossed in light vinaigrette.

We’re still exploring Rosé and so that is what we paired with our pizza.  We chose 2009 Anne Amie Cuvee Pinot Rosé from the Willamette Valley of Oregon.  The delicate color is salmon pink.  The nose is floral with a hint of strawberry.  On the palate it is like a summer bouquet of delicate roses and strawberries.  Dry, gentle in the mouth, this is a delightful wine (good anytime, not just in the summer).
Pizza Sunday night? You bet!