We normally have a bottle of Tawny Port Wine in the house, as it can be used for many things aside from the obvious. I thought you might like to know a little about this wine…
Tawny ports are wines, made from red grapes, that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to oxygen imparts “nutty” flavours to the wine, which is blended to match the house style.
Tawny ports are sweet or medium dry and typically consumed as a dessert wine.
When a port is described as tawny, without an indication of age, it is a basic blend of wood aged port that has spent at least two years in barrels. Above this are tawny with an indication of age which represent a blend of several vintages, with the nominal years “in wood” stated on the label. The official categories are 10, 20, 30 and over 40 years. The categories indicate a target age profile for the ports, not their actual ages, though many people mistakenly believe that the categories indicate the minimum average ages of the blends. It is also possible to produce an aged white port in the manner of a tawny, with a number of shippers now marketing aged white ports.
Pork Chops with Cranberry, Port, and Rosemary Sauce
There’s always leftover cranberry sauce after the holidays; this easy pork chop recipe makes delicious use of it. However, you can always pick up a can of cranberry sauce at the store to enjoy this year round.
Recipe by Bon Appétit Test Kitchen
• 4 1-inch-thick pork rib chops
• 2 3/4 teaspoons minced fresh rosemary, divided
• 2 tablespoons (1/4) stick butter
• 3/4 cup low-salt chicken broth
• 3/4 cup tawny Port
• 1 cup leftover cranberry sauce
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
Was looking for something easy and quick to make for supper last night and came across this on Bon Appetit….it was very simple and uses just a few ingredients. My additions are indicated in red….
Egg Ribbon and Parmesan Soup (Bon Appetit September 2004)
Robyn Fuoco of Mainly Café and Bakery, Philadelphia, PA, writes: “Although I don’t have any formal culinary training, I’ve spent my entire career working as a chef. You could say the restaurant business just runs in the family. My grandfather had his own restaurant, my husband is a chef, and I’m co-owner of the Mainly Café and Bakery, where I also happen to be the pastry chef. After I’ve spent all day baking—and tasting—sweets, it’s good to go home and make “real food” to eat. Because I’m busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans.”
- 3 large eggs
- 3/4 cup grated Parmesan cheese, divided
- 6 cups low-salt chicken broth (or half chicken and half vegetable)
- 3/4 cup tiny pasta (such as acini di pepe or orzo) (I used Barilla fideos…very small noodles for chicken soup)
- Chopped fresh Italian parsley or basil
- When I do this again, I will add slivers of carrot. If ya gotta have it, add cooked chicken…
- Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend. Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer until pasta is tender, about 6 minutes. Gradually add egg mixture to soup, stirring constantly until egg ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into bowls. Sprinkle with parsley. Serve, passing remaining cheese separately.