Christian Troy's Sanity is found in Pommes Chateau Chinon

I found myself in a client's shop today discussing the conditions/trials/tribulations of being a young father. Sleep deprivation was brought up. Management of wife expectations was discussed. The ability to balance work/life pressures was surely at the top of the list. And I...probably like every mid-30s guy with kids...am finding solace in late night solo dinners.

I start work early...it should be 5:30, but with current sleep deprivation its around 7:30. I finish work at around 8. I come home, and the kids are headed up to bed, the house is settling, and somewhere around 9-9:30 I get to cook dinner. I know, physiologically this is an absolutely horrible time to "enjoy" food. I should eat an apple and go to bed, a good nutritionist would say. But then I would not be enjoying life...

Tonight is a classic example. Started work at 8- very late, but was shot from night before. On road all day and finally got home at 8....pm. Came home and immediately spent some time with the family. Hugged my son and read him some books, etc...And then around 9-9:30 as my wife took him upstairs to bed (my wife rocks!) I cooked a classic Bisteca Fiorentina with Pommes Chateau Chinon.

Sat down. Drank a glass of Cab. Nothing amazing, but good. And ate. Solace in the table. And the day is done.

I actually use a modified version of Pommes Cht Chinon. See below:

Take 1 large potato. Peel it. Grate it with a large cheese grater. In small handfulls, take the potato gratings and over a sink, squeeze out the water until the left gratings are relatively dry. Put them all in a mixing bowl. Add some parmesan cheese. Salt. Pepper. Add one egg. And using your hands mix the ingredients together like you were making homemade hamburger patties. Form into small flat patties. You must squeeze them tightly sometimes to get them to stick to form.

Heat a cast iron skillet to high. Add vegetable oil and one pat of butter. Add potato patties you just made. Cook like you are cooking pancakes. Brown on both sides and be sure to cook through but not to burn. When done, transfer to plate lined with paper towel to catch excess oil.

If you're not listening to great music while tasting great wine...it's all lost...

2006 Chateauneuf

Lunar Tasting Group met last night. Wines tasted:

Rayas Fonsalette 2004

Prefert Cuvee Charles Giraud 2006

Amandiere Cuvee Imperiale 2006

Clos St Jean Vieilles Vignes 2006

Vieux Lazaret 2006

Vieux Telegraph 2006 (2 separate bottles)

La Roquette 2005

Vieille Julienne 2006

Marcoux 2005

For me, the heads and tales wine above them all was the Vieille Julienne. Simply showing amazing right now...forrest floor, truffles. My exact note reads, "walking through forrest in October hunting black truffles..."

For the most part the 2006s were totally shut down. They were blocky and heavy, and overall I found myself worrying if their fruit there that would eventually show itself, or were the wines all tannin and structure? They're in an awkward stage and are solidly vins du garde right now.

On a side note, the La Roquette- which is considered a value Chateauneuf- showed beautifully. Little more meaty and heavy than the Julienne, but lovely and excellent considering the price.

Carrots

Ok, so I automatically admit to borrowing/stealing from Ed Brown. I saw him on the Today Show and he whipped out these roast carrots. Then I proceeded to watch Matt and crew knock these thing back like shots at a college homecoming and I thought, "Mental note kid..."

The carrots by themselves are stupid easy. And as far as I remember, Brown only finished his carrots with parsley, so I think I can take ownership of this full recipe. Regardless, wifey declared this the finest side dish I've ever made. Little man wolfed them down, and I enjoyed half a dozen myself. In short, they are quite tasty (and simple to make).

Roast Carrots with Sherry Vinaigrette

First and foremost, buy good carrots. This means, stems and leaves attached. It means not pre-packaged in a plastic bag. It means organic. And in a perfect world you even know the farm they came from. Bring them home. Cut off the stems (leave a little stem). Wash them to get all the dirt of them. DO NOT peel them. Take some paper towels out and roll them around in the towels until the carrots are reasonably dry.

Preheat the oven to 375. Convection on if possible.

Find yourself a large cookie sheet (or some form of other worthy pan that will easily fit all of the carrots in.) Lay the carrots down. Lazily drizzle a couple glugs of olive oil over the carrots. Crack pepper them. Douse them in generous sea salt. Roll the carrots around to make sure they're all well covered. Stick them in the oven. Generally time that at 30 minutes to start watching them.

Meanwhile...in a non-reactive bowl (ie- ceramic...stainless steel does something with acid and ingredients which I simply do not know how to explain, but whatever it is...it's not tasty) add a bunch of very finely chopped shallots, a pinch of finely chopped garlic (just a pinch please here), cracked pepper, sea salt, a dollop of Maille mustard or Grey Poupon (ie- not Goldens or Frenches, etc), and a good squig of Spanish Sherry Vinegar (good sherry vinegar please). Stir until the mustard and vinegar mix to together and the mustard is dissolved. Let sit 10 minutes.

30 minutes passes. Take a look at the carrots. They should be shrunk. The ends should have started to caramelize (ie- turn brown). The skin should look wrinkled. The smell should be wonderful. The point of pulling them out is a feel thing. Err on a couple more minutes if in doubt. Pull them. Let them sit for a couple of minutes.

Once you've pulled the carrots, turn to your vinaigrette bowl. Add 2 good glugs of vegetable oil and with a whisk beat the vinaigrette vigorously until it comes together. Once it comes together, add one good glug of olive oil. Again, beat to reform a vinaigrette. It should be thick with chunks of shallot/garlic in it.

Plate carrots. Sauce with vinaigrette. Watch the light of God descend upon you as all who taste bow down at your culinary thrown. Yes, I'm in a playful mood tonight...

Wine? They were delicious with a bottle of Javier Sanz Villa Narcisca Rueda Verdejo 2008 (Spanish white).