Brugge Brasserie

Roasted Pork Tenderloin Crepe

My favorite Wine Yoda and I met to have lunch and talk shop (wine, social media, the problems of the world, etc).  He chose Brugge Brasserie, a Belgian-style brewery and eatery right in the heart of Broad Ripple Village.

*On a side note, he set up his Twitter account during our lunch. You can follow him @DalaiWino

Pommes Frites

Brugge has been around awhile now as part of the Indy microbrew circuit. Brewer Ted Miller is totally committed to brewing spot-on Belgians, as well as some random other stuff to keep it interesting. Brad ordered a Cerne Pivo (a Czech dark lager), and I ordered the Harvey (a sour blackberry wheat beer). The beer was excellent. It was so excellent I had a few.

Brugge is moules and pommes frites heaven, so we couldn't resist.  We ordered mussels in the style of Chili (crushed red chilis, garlic, cilantro), as well as the Roasted Pork Tenderloin Crepe with goat cheese and mustard sauce.

Moules Frites Chili Style

The mussels were absolutely delicious.  They were served with a nice big piece of crusty baguette to soak up all of that amazing broth (it was very spicy and unbelievably good). They also cam with a side of pommes frites. Though you get two of their homemade condiments on the side, we couldn't choose so we ordered sea salt and sherry vinegar, dijon and poplar syrup, and homemade ketchup. While I haven't met too many french fries I don't like, these were just beyond expectation. They are reason enough to frequent Brugge.

The crepe was delicious with well-balanced flavors. The pork was tender, the goat cheese was creamy. The whole lunch was delightful. We were so full we didn't have any room left for dessert crepes (not t complete tragedy, just a great reason to go back). I give Brugge 4.5/5.  Service was relaxed but attentive.  The ambiance was unpretentious, cozy and inviting. The food was outstanding, and the beer was delicious. I will go back again and again. Salut!

Best Holiday Party Wines!

A memorable holiday party deserves a great party wine. Good party wine is easy to find. Great party wine is a little trickier. In my opinion, great party wine shares the following characteristics:

1. It is interesting. Everyone serves Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon, etc. Why? Honestly, I am not sure, other than maybe habit. I always try to show my guests something new or at least unexpected.  Wine can start a conversation, inspire someone to get out of their well-worn habits, or challenge a preconceived notion. Why NOT?

Marcato Soave

2. It is low-maintenance. Great party wine is drinkable, with or without food. It doesn't require perfect food pairing, exact temperature, decanting, or fine crystal to enjoy. Some of it even comes with a screw cap (I know!).

3. It is the very best quality you can get for an affordable price. Enough said.

Here is my current line-up of great party wine. Again, my philosophy in wine (and life) is to look away from the large producers to encounter often spectacular best kept secrets.

1. Marcato Soave 2010 (Veneto, Italy) $10

This is my favorite new find. @DalaiWino suggested this as a dry wine alternative, and it was great advice. It is bright and crisp like a sauvignon blanc, but it is soft and floral and not as acidic or fruit forward. It will please both the Pinot Grigio crowd, the grass-and-citrus Sauvignon Blanc crowd, and the white Bordeaux crowd.

2. Foris Pinot Noir 2008 (Rogue Valley, Oregon) $17

This is a perfectly balanced Pinot Noir. It will please fans of European-style leaner Burgundy and the fruitier, spicier California-style enthusiasts. It is delicate with it has great structure, and is delightful to sip throughout a night of various hors d'oeuvre.

 

3. Arido Malbec 2010 (Mendoza, Argentina) $10

This is my medium-bodied go-to wine for company. I liked this description so much I didn't even bother with my own: (www.delavin.com) "Delicate red fruit and violet aromas interact with classic Malbec spiciness. Soft and round in the mouth with balanced acidity and sweet tannins."

4. Mistinguett Cava Brut Rose (Spain) $15

Ahh, the bubbly... an absolute holiday party essential. It does not have to be champagne. This cava is a methode champenoise beauty, meaning it is made to the exacting standards of sanctioned French Champagne. It has a gorgeous color and an elegant bouquet. It is floral, bright, and off-dry. Perfectly delicious on its own, it has no need for the aid of fruit juice, lavender syrup or St Germaine (not that any of those are a bad idea!).

5. Il Cuore Rosso Classico 2007 (Mendocino County) $13

This wine is my Cabernet alternative. It is a blend of Zinfindel, Syrah, Merlot, Petite Syrah and Petite Verdot from Mendocino County. It is a huge wine that is drinkable and subtle. It has notes of tobacco and chocolate following an initial punch of dark cherry and cassis. 

Cheers to great party wine. If you have favorites, please share them!

Libertine

Libertine, coaster

I had heard so much hype about the new Neal Brown venture downtown, Libertine, that I was almost worried to try it for fear of disappointment.  That explains why it took me so long to actually get there.

Seelbach + Gin Fizz

When Jeff and I anxiously made the effort, it took some time to actually find the place. Construction on Washington Street certainly did not help matters, but their sign is rather inconspicuous. I had the feeling that this was by design so as to keep the place feeling a little hidden, it is a Prohibition throw-back, after all. Once we found parking and our destination, the inside had a very, very cool vibe. It had the clean precision of a sushi bar, but it also had a little bit of a hush-hush feel about it, complete with dim lighting. Neutral from ceiling to floor, it felt modern and architectural. 

Libertine

Service was attentive but not without a few missteps. For instance, I had asked our server to recommend a good sparkling wine by the glass. She pointed me toward a rose (roses and bubbly are paired on their wine list, so I went with it). When she returned with a rose that was clearly not sparkling--and in the tell-tale white wine glass--she was confused when I spoke up. It took me far too long to convince her that I had wanted bubbly. That kind of lack of training surprised me a bit. I was a big fan of Le Explorateur, a bygone Neal Brown venture in Broad Ripple. Le Explorateur had my all-time favorite wine list, and the servers were impeccable in their knowledge and recommendations. Alas, times have changed. I digress...

Wild Mushroom Salad

We also ordered a pair of traditional cocktails.  Jeff had the Seelbach Cocktail Redux: Kentucky Vintage Bourbon, Orange, Lemon, Prosecco. He liked it very much. I ordered and Gin Fizz, which was nice. (It wasn't too sweet, which I appreciated, but it also was not overwhelmingly delicious either. One was enough.)

We went to Libertine not knowing if we would actually eat dinner, or just snack over cocktails. The menu is all small plates, organized by traditional course.  There are salads, appetizers, entrees, and desserts. We ordered the things I had heard most raving reviews about:  Beef Tataki and Duck Meatballs. We threw in the wild mushroom salad for kicks. The Duck Meatballs were served on a bed of deep-fried gnocchi. I was expecting to love the dish just based on this alone. I actually found the meatballs to be flavorful, but the gnochhi (though deep fried) was dry and starchy. The broth at the bottom was scrumptious, and the use of the egg yolk to richen the whole experience was genius. 

Duck Meatballs

The Beef Tataki was totally disappointing. I found the meat to be too fatty and fibrous to be served ahi-tuna-style seared rare. The flavors were nicely balanced with the traditional Asian profile (the arugula was a nice addition), but the texture just didn't work for me at all. The mushroom salad was chock-full of deliciousness. The fried garbanzo beans and cauliflower puree were a fabulous addition to the sultry, earthy mushrooms. The enoki mushrooms added a nice textural component as well. 

Beef Tataki

All in all, I give Libertine 3/5. Like the movie The Hangover, it was hyped a little too much to live up to its reputation. Good, yes. Cool, definitely. A Game-Changer? Not even close. The food was a little spotty, the service was ok, and the ambiance was killer. I will try Libertine again, mostly because I want Indianapolis to have a place downtown that is this cool.  I don't think I will plan on having dinner there (at least not when I'm overly hungry), because the food is pricey and a little hit or miss. We paid $120 with tax and tip for 3 small plates and 2 drinks apiece. Though I wasn't completely sated, I did enjoy the ambiance. Cheers!

Holiday Frittata

I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays.  Feel free to enjoy at any time of year.

I prefer frittatas to omelets in my house for a few reasons.  First, I'm not a fan of runny eggs (and this isn't possible in a frittata that is cooked properly). Secondly, it feeds a large group with ease.  Thirdly, it is easier to make a frittata appropriate for any meal (and convince people who aren't in the "breakfast for dinner" camp that is isn't breakfast food at all). Lastly, it is so easy! This recipe feeds 6-8. I always serve this with toasted bread of some sort and fresh fruit.

**Adding waffles, french toast or cinnamon rolls to the menu makes this a perfect brunch line-up.

10 large eggs, beaten

1/2 c. lowfat buttermilk

1/2 c. whole milk (heavy cream is an extra-indulgent substitution)

1/2 grated Parmesan cheese (use the Parmagianno Reggiano, it is so much better!)

1 c. shredded sharp cheddar, grated

2 small potatoes, peeled and chopped into 1/2 inch pieces

1/2 small onion, minced

2-3 T canola oil

choose 2 of the following:

*a big handful of finely chopped broccoli or broccoli raabe

*1 small diced tomato

*a big handful of chopped mushrooms

*a big handful of chopped fresh asparagus (thin works best)

*1/2 c. chopped cooked bacon, ham, sausage or chicken

*large handful of chopped spinach

*1/2 c. diced, seeded zucchini

Preheat oven broiler to 450F (if you can't choose temperature, choose "high" or normal broil setting). Combine eggs, buttermilk, milk, and parmesan cheese thoroughly (a large batter bowl works great for this is you have one. If not, a large mixing bowl is fine). Set aside.  Over medium heat in oven-proof skillet, heat oil and add potatoes. Cook for 5 minutes, and then add onions and rest of ingredients from list below (if adding spinach or tomato, wait a few more minutes before adding them, as they cook quickly). Sautee until potatoes are tender and onions are caramelized.  Add egg mixture, stirring constantly (a heat proof spatula works best) and pushing cooked portions of eggs to center as you go.  When about half the eggs are firm, place the whole skillet into the oven on center rack.  After 5 minutes, sprinkle cheddar cheese over the mixture and continue broiling until cheese is melted.  The eggs will puff up when baking, so make sure there are a few extra inches above the top of the skillet in the oven.  When the frittata is cooked through, eggs will not wobble when you shake the pan.  To serve, take a long heat-proof spatula and run it along the bottom and edges of the skillet.  You should be able to slide the whole frittata onto a large platter.  If it is stuck, inverting the frittata onto a plate is a second option.  Just garnish with cheese and herbs to to improve the presentation. Slice like a pie and serve.