A bit of the dog

We know of George Gershwin for his incredible show tunes and songs as well as a host snappy orchestra/piano pieces. There is a lot of other things that are just plain clever and fun.
The first here "Walking the Dog" was a segment theme song on WQXR the late great radio station of the NYTimes and the second is the Kangaroo Hop (what else could it be called) and is something of a spoof on Alexander's Ragtime Band.

We tossed in "I've got rhythm just because...........

They are just fun to listen to.  Too cold for much of anything else.

In preparation for a little snow......

This is one of our friend's favorite things.  Since it is going to snow tonight, you might think of this.

You can inject this right into your arteries if you wish.  You'll miss the taste but the results will be the same.















Scalloped Oysters
Ingredients

• Pint of oysters (or two) - 1 pint per person is a rule of thumb
• cup of half and half
• butter (1 stick melted)
• saltines

Preheat the oven to  400.  In an oven safe Pyrex loaf pan or small pie pan or for that matter some aluminum disposable - if you use a ramekin then butter the sides.

Crumble up enough saltines to put a layer 1/4" deep across the bottom of the pan ..dampen these a bit with some melted butter (don't make them soggy).  Spread half your oysters (drained and reserve the liquid (liquor its called) over the top.
Cover with saltines like you did on the bottom
Add another layer of oysters and cover those with a thin layer of saltines  Mix the oyster liquid (liquor) and the half and half  and pour over the entire layers - it should be 1/3 to 1/2 full of liquid but there is never too much.
pour the remaining butter over the top.

there is salt on the saltines (duh) so if you like some pepper you can add that either layer by layer or into the liquid or over the top.  up to you...and to your taste.

bake in a 400 degree oven until the top layer turns light brown or the mixture boils or both. don't over cook..poached is the operative word not baked to death.

Recipe may feed 1 person but it is highly unlikely.

In the mood....

Sometimes our customers come in and ask us what wine is best to serve with some dish that goes on the table that evening - you know - the old meat/red and fish/white thing.  Take today at our Saturday 3-6p tasting (132 Front Street/Greenport), we are sure to get the question in reverse, which is what food would go well with this wine.  We want to think globally and here is our chance.

We were watching Jacques Pepin this morning on Create TV and he made an interesting observation about cooking.  The meal isn't just on the plate on the table but it starts when the stove turns on and the first onion is chopped and goes until the dishes are cleared. Dinner is or perhaps should for most of us, a time to share the kitchen, to talk through the day, and to concentrate on each other and the ritual of an evening meal turned into a time to connect.  We don't want to sound preachy about this but what wine to serve for dinner should be rephrased as "what wine to enjoy during the dinner process"; what do we open up that is both a prelude to the meal and what we take to the table.

A glass of wine while preparing and talking, chatting, unwinding is not a bad thing and we recommend it.  Think of today's tasting as just figuring out what to bring home to make the dinner hour(s) special. 

Here is some music to set the mood.

 

 

Start gearing up for Valentine's Day

We are about 3+ weeks out from Valentines Day and all things dealing with the heart here is just a little snippet that you can repackage to your "intended" to demonstrate knowledge of the romantic.  Our shelves have more practical gifts as well (hint).

The music dates from about 1400 in the Rheims (France) and written by a fellow named Baude Fresnel who used the nom de plume "Cordier" (of the heart - Cor).   Of course the manuscript decorated a perfume bottle (Chantilly) and someone may be impressed that the music was bound into the collection of French songs called "The Chantilly Codex" this one added last to the volume.

It was up to the performer to put the text in exactly (it is in the form of a "rondeau(x)" - not a round but a poetic form - usually 8 lines - more than you want to know) and knowing that helps you figure things out. Otherwise it is just interesting to look at

So in this prelude to Valentines Day you just might start looking toward the object of your affection and show him/her the picture of the manuscript and say "Beautiful Good Wise" (belle bonne sage)...you might score a point or two...otherwise go to the perfume store.....or better yet, Greenport Wines and Spirits --- a shameless plug if there ever was one.