I hate those wine geeks who get all high-and-mighty about Beaujolais Nouveau! “Oh dear boy….I would NEVER drink Beaujolais Nouveau,” they say….and, when they do say that, I would NEVER consider them to be true wine-lovers! Where is it written that your vinous self-esteem needs to be connected to the amount of dollars you spend, the amount of tannin in your glass, the amount of new oak assaulting your palate? Rubbish!
Thanksgiving-philes! Gather ’round’ This is it! I mean it: ITTTTTTTTTTTTT! Without doubt, this is the greatest turkey stuffing I have ever encountered! A cult has grown around it!!! It has an insane amount of butter, but through some alchemical miracle…it does not end up greasy! It just ends up with a volcanic core of butter flavor! Prepare to swoon!
As you may have heard…this fall I embarked on an insane 36-hour odyssey with 7 like-minded foodies/winies…by private jet to my four favorite funky eats on the Eastern seaboard. We had the good sense to bring a videographer along…and now, today, you can see a compression of our gastronomic compression! Enjoy! (We’ll be doing something like this again soon…let me know if you’d like to be part of it!)
I’m not the biggest fan of the rich, red, powerful wines made in the famous southern Rhône villages (like Gigondas)…but two things can attract me to them:
1) Wines with some age; and
2) Wines from more elegant vintages.
If this classic American dish–sweet chunks of tender carrots, in a gauzy, buttery sauce–doesn’t make you think of Norman Rockwell, nothing will! But for me, recently, the dish did creep ever so slightly into the post-Rockwell era when a friend of mine made it for Thanksgiving with some non-traditional orange zest in it. The flavors nicked beautifully, and I now prefer it this way. By the way, the carrots in this recipe are cooked until quite soft, which gives more carrot-y flavor to the sauce. If you’d like a slightly firmer carrot, start with only 1 1/4 cups of chicken broth and proceed.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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