Category Archives: Wine

Summer Sangria with Stone Fruit, Berries, and Mint

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Looking for the perfect libation for a sultry summer evening? Whether or not served with traditional Spanish tapas, sangria is a light summertime drink that takes advantage of farmers’ market flora. Made with either white or red wine, it celebrates fruit in a way that few other alcoholic drinks do. While I generally prefer red wine sangria to white wine, they’re both delicious and the white wine variant works particularly well in the summer, allowing the pretty colors and lovely flavors of the fruit and herbs to shine.

Summertime Sangria

  • 1 bottle white wine
  • 2 oz triple sec or other orange liqueur
  • 2 oz apricot brandy
  • 1 oz St. Germain (optional)
  • 2 peaches, chopped
  • 1/2 cup blackberries, halved
  • 1/2 cup blueberries
  • 1/2 lemon, sliced
  • Seltzer or sparkling water (optional)
  • Mint sprigs (garnish)

Chop the peaches and cut the blackberries in half if they are especially large, if you like. Slice the lemon. Place all fruits at the bottom of a pitcher, pour in the all of the alcoholic liquids, and stir gently. Ideally, you will refrigerate the mixture for a few hours to let the flavors come together. To serve, pour over ice and top with ~1 oz of seltzer if desired. Garnish the glass with a lemon slice, mint sprig, and whole blackberry.

Mixologist’s Notes

There are so many recipes for sangria out there from which to choose, and each will yield a slightly different result.  Below are a few things to consider if you’re looking around your liquor cabinet and fruit offerings to make it at home.

Selecting Wine. The bottle of wine you use makes a difference. The traditional wine is a Spanish dry white. I actually used French last night only because that’s what I had around; worked just fine. A dry, crisp Sauvingnon blanc also works quite nicely here. Really, any basic table white could work as long as it’s fairly well balanced and on the dry side. What you don’t want is a big oaky chardonnay or an unusual varietal like, say, reisling, gewürztraminer, or anything like that.

Choosing Mixers. The mixers in my recipe are selected to create a lively sangria, rather than a white wine spritzer or white wine-cum-fruit juice drink concoction. In my view, the key is to choose liqueurs that compliment – not overpower – the color and flavors of the wine. For example, whereas I use triple sec in both my white and red wine sangria recipes, I use apricot brandy in the white version and blackberry brandy (or some such) in the red: blackberry brandy would add delicious flavor to the white wine version, but it’s a stronger flavor that will turn the sangria a bit too pink for my taste, whereas the apricot keeps it on the white(r) side and also pairs well with the stone fruit (e.g., peaches). Note: Many sangria recipes call for sugar, but I get my sweetness from the mixers and fruit. If your fruit turns out being less juicy and/or you find yourself puckering later you can always add a bit of super fine sugar or agave nectar but try it my way first.

Fruit Notes. I selected this particular mix for its gorgeous balance of colors, flavor, and texture; it was also what was in season and at the market here in New England. (Not including the lemon, of course.) I’ve used raspberries in the past as well as other stone fruits such as apricots and plums; all are fabulous. I’d use the same fruit mix here in a summer red wine sangria (and use blackberry brandy as aforementioned), by the way, while keeping the some of the more traditional fruits for wintertime (e.g., oranges, apples).

Garnish and Serve. Spoon some fruit into the bottom of the glass then pour the sangria over ice. Top it with a bit of seltzer if desired to add lightness and effervescence. I find the seltzer step optional and do it only when the whim strikes. If you’ve never made sangria before, I recommend tasting it before adding seltzer, which will dilute the flavors and really isn’t necessary. That said, it adds a bit of bubbly that can sometimes be nice. (Don’t add it along with the other liquids then put in the fridge as it will go flat; you need to add it to each glass individually right before serving.) A mint sprig adds a bright herbal note and balances the sweetness. I wouldn’t necessarily add it to the whole mixture before refrigerating, as it’s not a traditional ingredient and could overpower the other flavors. But, hey, it was 90-plus degrees last night, and I thought it worked well. (I’d never done it before, actually.) Looked pretty, too.

Not a wine drinker? No worries. Check out my page on recipes for many tasty cocktail creations, including margaritas, martinis, mojitos, and more. And if you like what you read here on The Nutrition Doctor is At the Bar—I mean, In the Kitchen—don’t forget to sign up to follow my blog from the home page, become a fan on Facebook, check out my food porn on Pinterest, watch cooking videos on YouTube, or follow me on Twitter.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. 

Coming Out in Rome

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This is the third post in a series discussing my recent trip to Rome, with its unexpected happenings while attending a scientific conference on diet and physical activity at the (Food and Agricultural Organization of the United Nations (FAO). It was all downhill after my first day admiring the gorgeous pignoli-giving umbrella pine trees. Minor edits aside, this post was largely written in real time on Thursday, May 17 while enjoying my last meal in Rome.

A simple yet satisfying supper in Rome: a trio of crostini with tapenade, four cheese, and asparagus paté & salad.

The conference was over, at last. Despite severe back pain, I had just given my final talk and chaired the post-conference workshop. My friends and colleagues were heading out to explore the city for our final day. A run along the river was in store with a fellow marathoner, followed by dinner at Piazza de Navona and a night walk to experience the Eternal City under starlit skies. A spectacular ending to a fabulous conference (I’m told – I missed most of it), especially sweet to those of us who had worked so hard on the scientific committee for the past year.

For me, ’twas not to be. With sorrow and envy, I bid them farewell and plodded once again to the medical center for another pain shot, anxious to lie down immediately. My evening plans were far more meager: God willing, I’d be able to make the short walk back to the hotel with a stop off midway for rest and dinner. The fine dining options I had researched were completely out of the picture; all I could hope for was for something decent en route.

Four hours later, I began the excruciatingly slow journey from FAO to my hotel. Happily, the walk took me by the Colosseum, which I never tire of viewing in all its magnificence. One can only muse in wonderment at the glories (and atrocities) Ancient Rome held. I pottered gingerly around its perimeter, hoping to head up one of the many hills of Rome and explore the yonder regions. I struggled with each step on level ground, however, and the seemingly interminable set of small, winding steps leading up a steep hillside gave me pause. I was reminded of the steps at Montmartre my father looked upon with similar trepidation; there are automated options to assist that particular ascent, however. In this case, I was on my own – and decided wisely not to attempt the long trek upwards. I knew I was thus limited to the restaurants on my direct path homeward.

I surveyed a few of the dining options in my immediate vicinity and rejected them all. Obvious tourist traps, the prices were outrageous and the menus included such things as chicken fingers and hamburgers. Pshaw. I continued on my way and, after turning a corner, happened upon a stage with four energetic performers, part of a major LGBT event / gay rights demonstration.

Not a great picture, I know, but the best my IPhone and I could do given the circumstances. You get the idea, though – and there’s the Colosseum in the background, too.

Wonderful! Lovely! I’m always up for some art and music to accompany my food. And supporting gay rights in so doing was just an added bonus. The restaurant to my immediate right thus seemed rather suitable, given its proximity to the stage, lively crowd, and good music. I entered without further adieu, anxious to sit the eff down.

In I go, yet I’m getting the vague feeling that I don’t quite fit in. This, despite the fact that my waiter was adorable and very polite and attentive. And not in a lewd sort of way, either. This was my first sign, you see (to perpetuate the stereotype that the manners of many Italian men towards female tourists are, er, questionable). As it turned out, I had entered a bar-slash-restaurant called “Coming Out,” in which I was one of very few females – and certainly the only straight one. The mood was all the merrier given the major event occurring outside on Gay Street.

Could I make this up? Yes. But I’m not. And here’s the menu to prove it.

I chuckled to myself. Why this struck me as amusing, I don’t really know. (I mean, other than the obvious irony of “Coming Out on Gay Street.”) Goodness knows I’ve spent my fair share of time in gay bars. I run a theater company, remember, and I pretty much assume people are gay unless told otherwise. I think that for the most part I smiled mainly out of happiness: I’ve stumbled randomly across many a music and dancing event around the world, completely by chance. ‘Tis a glorious part of travel – especially when the event is connected with such an important human rights issue.

Sautéed mixed mushrooms: the perfect accompaniment to crostini and red wine.

Further, the food was quite enjoyable indeed, starring a trio of bruschetta with tapenade, asparagus paté, and four cheese. A glass of red wine and plate of funghi completed my supper: don’t doubt how delicious simply prepared vegetables can be, like this plate of mixed mushrooms perfectly sautéed with extra virgin olive oil and a sprinkle of parsley. Dessert was the thickest, richest hot chocolate I’ve had in recent memory, warming both body and soul. So, yes, the food certainly contributed to my feeling of contentment.

Then again, it could have just been the heavy pain killers.

Pain, schmain. It’s good to be alive, I thought, as I paid my bill and prepared to depart.

One critical question at hand now remains, however: can I rise out of this chair???????

P.K. NewbyAn avid traveler, Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

Swordfish Piccata with Smashed Cauliflower

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Seafood dish number two, of five in the pipeline. (The first was Monday’s post on New Bedford sea scallops; there’s an earlier piece on seared tuna puttanesca around here somewhere, too.)  My goal is to suck you in with the suppers so you’ll stick around for the science.  Who can work on an empty stomach, after all?

If I’m using a white fish I usually try and avoid a white vegetable to keep things aesthetically interesting, but it doesn’t always work out for an impromptu Monday night dinner (i.e., I had a head of cauliflower that I wanted to use and had already defrosted the swordfish). There were specks of green due to the capers and parsley, at least, and I also garnished the dish with a few roasted Brussels sprouts.  I’d probably gussy it up a bit further if I were serving this at a dinner party – a confit of red and yellow peppers around the perimeter, perhaps? Speaking of which, this is actually a perfect meal for company as it doesn’t need much active prep right before serving.

I’m sure you’re familiar with swordfish, that meaty white fish with fabulous flavor and versatility? Along with some of the white flaky fishes, swordfish is a great “starter” fish because it’s fairly mild. It’s one of my favorites, so although certain types should be avoided I’m glad it’s no longer on the endangered list. (More on the sustainability of swordfish and other environmental considerations here.)

But are you acquainted with smashed cauliflower?  It has a remarkably similar taste to mashed potatoes, which are obviously quite luscious. However, the cauliflower version has arguably more flavor and texture and is certainly more nutritious and lower in calories. At the very least, it’s a creative preparation for cauliflower and a great way to mix things up. Finishing the dish with a light sauce of white wine, garlic, capers, lemon, parsley, and a bit of butter – aka, piccata, the P.K. way – brings this savory meal over the top.

Roast the cauliflower, as described here.

Cook the swordfish. Read here for more sure-fire methods on cooking seafood. Here are specific details for this dish:

  1. Sear. Season the fish with sea salt and freshly ground black pepper. (Omit the salt if you prefer; see yesterday’s notes about this. )In a hot skillet, sear the swordfish over high heat on one side. After 2-3 minutes, you should have a lovely brown sear on it, like the picture. If you don’t, turn up the heat and give it another minute. Turn over to achieve the same outcome.
  2. Roast.
  3.  Place the fish into a small pan and pour ~1/4 cup of white wine over the fish and into the pan, using enough such that a small amount coats the bottom of the dish. (You can omit the wine if you prefer.) Cover the dish with tin foil and place into the oven. Roast the fish for about 12-20 minutes (time varies with thickness) at 325 degrees F.

Hey, wait: why sear and then roast? Aren’t both just forms of cooking? Good question, glad you asked. Read here for more sure-fire methods on cooking seafood. Searing fish creates a lovely brown crust, especially when using a spice rub that caramelizes, as with the scallops, but even when simply cooked over very high heat in a bit of olive oill. However, swordfish is thick and needs to be cooked through, so while you could sear over high heat then turn it down to low on the stovetop, I find roasting in the oven at a low temperature is less likely to result in overcooking.  Now, some dishes can just be seared to reach a rare or medium rare temperature, like scallops or tuna.  With other dishes, I’ll skip the searing and go right to the roasting, which almost never fails to produce incredibly moist, perfectly cooked fillets. (And, frankly, I don’t always feel like taking the time and creating another pan to wash. Slow roasted salmon is just fabulous on its own, for example; it certainly doesn’t require searing every time.)

Smash the cauliflower, as described here.

Prepare the sauce. Once the fish comes out of the oven, let it rest for 5 minutes or so— which is all the time you’ll need to make the piccata. Reheat on high the same pan you used to sear the fish, along with a tablespoon of olive oil. Add 1-2 cloves of crushed garlic, stir until fragrant, then add ~1/2 cup white wine to deglaze the pan. (You can use vegetable stock if you prefer.) It will quickly come to a boil. Next, stir into the sauce juice from 1/2 of a lemon, 1-2 tbsp capers, and 1-2 tbsp chopped parsley. Turn the heat to low at this point so all the liquid doesn’t evaporate, else you’ll be left with burnt bits of garlic rather than a sauce. Whisk in 1 tablespoon of butter and/or a bit of cream to add body to the sauce. Taste, and adjust the seasonings (salt, pepper) as necessary. If you used too much acid (white wine, lemon), you might add a touch of honey or agave to readjust. The sauce should not be sweet, but if you find yourself puckering go ahead and grab a sweetener, it’s fine. Likewise, if the sauce seems too thin you could add a bit more butter. It’s a creative process, right? It could take some futzing your first time, so give it a little taste every time you make an adjustment. Just make sure you save some for the fish…

Add the fish to the sauce (or not). Once you are satisfied with your sauce, and assuming there is still some left, place the fish into the pan to coat one side, then turn it over to coat the other side. Feel free to omit this step if you like and proceed to the final step below. (I just happen to like things saucy.)

Plate the dish. Mound a portion of smashed roasted cauliflower onto the plate, then artfully place the fish atop the vegetable. Spoon the tangy sauce over the fish, allowing it to pool on the bed of the plate. Garnish as desired (shown here with caramelized Brussels sprouts I had on hand). Wait for kisses from your partner.*

* No partner? No problem. Look into the closest mirror and say “I’m awesome,” then dig in.

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health.  She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thank you for reading!

Come to the Garden (The Urban Farmers’ Market, That Is)

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It’s still just the beginning of spring – or something we in Boston are told is “spring” – but I definitely have spring fever.  It started with the extra hour we gained last month. Everyone loves that, especially runners along the Charles like me who watch the sun set over the Boston “skyline.” (She says with a bit of a smirk, having moved here from New York. No, really, it is beautiful. Small, but beautiful.) We’ve had some glorious sunsets in the past month, so whether you are a runner or not, it’s time to get outside if you haven’t already.

Another spring activity that brings much joy is planting and tending a vegetable and herb garden. This pursuit that has the power to renew as well as sustain body and soul through working with the earth, watching things grow – the subject of The Longwood Players‘ spring musical The Secret Garden - and enjoying its bounty in delectable summer cooking.

If you don’t have your own garden, though – er, I live in a condo in Brookline – there are many other ways to buy local organic produce.  I will get into all of that another time, but as the days grow longer I do the majority of my food shopping at the various farmers’ markets around the city. Remember, many of these markets carry various other foods, including cheese, eggs, and bread and various prepared foods if you are so inclined (pesto, pastries, and so forth, many of which are divine, but I recommend making these yourself if you can swing the time).  There is also locally caught fish at my “home” market in Brookline. Between that and a trip to BLM Wine + Spirits to pick up a few bottles of wine or perhaps alcohol to mix up a new tasty summer cocktail, I’m basically all set. Not only do I have fabulous food and drink, but my choices have supported local businesses and communities.

Lobster Rolls and Rosé: Life’s Simple Pleasures

(Speaking of wine, it’s getting to be rosé time, a summer stand by yearned following a long winter. My cousin from Portland also has spring fever given the season hasn’t yet reached Maine. Feeling frisky, we opened our first bottle of rosé on Saturday afternoon paired with Maine lobster rolls. Lunch doesn’t get much better than that.)

The problem is, the growing season in northeast climes is short and limited local produce is available during the winter. I was elated when I able to procure crisp autumn apples at the Union Square Market in February when I was in Manhattan; that market is open year round. Hopefully Boston will follow suit one year soon, but for now the farm markets in Greater Boston shut down the week before Thanksgiving.  If you’re a farm market junkie like I am, that day is a very sad one. Last November, I’m pretty sure I shed a few tears and wondered how I would ever make it to the following spring. What would I cook for dinner for the next 6 months?

Well, we’ll deal with what I actually do cook for dinner during the winter when we get there next time around. The point today is that Christmas is almost here. I mean, the day the farmers’ markets open in Greater Boston.  In fact, a few of Boston’s markets open this week, which is very exciting indeed.  My “home” market doesn’t open until June 16, so you can be sure I’ll be prowling around the others in the meantime. (The goat cheese at the Copley Square market is amazing, so I make trips there just for that, actually.)

I can not wait.

I’m dreaming about local spring asparagus and summer dinner parties with good friends and great wine. And I’m thinking about how my work weeks will soon happily include trips to the market. True, I haven’t grown the food myself, like I might one day if living circumstances change. But creating the week’s menus while meandering through the market and poring over produce is something that brings me a unique pleasure.

As the summer’s harvest grows ever more bountiful as we move through June, the Museum of Science and the City of Boston will be hosting a “Let’s Talk About Food” festival. Sound like someone you know? This is a free event that will take place on the banks of the Charles River on Saturday, June 25 (rain date Sunday, June 26) and you should definitely check it out.  I’ll be participating in the event in a number of ways to chat with people about why what we eat matters, from farm to fork, person to planet.

So what will I make following my first visit to the Brookline farmers’ market in June? Not sure yet. Have to see what looks good at the market that week. But without question, it’ll be something delicious as well as nutritious. Which is, ultimately, the purpose of this blog: To bring together food, science, and nutrition, in a way that moves people towards living healthier, longer, and more sustainable lives. Delectably.

And what’s more, baby, I can cook.

(That last line is referencing a song from On the Town, which is a 1944 musical with music by Leonard Bernstein and lyrics by Betty Comden and Adolph Green. If you don’t know it,  check out the lyrics.)

P.K. NewbyDr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!