Orin Swift Wines at Zazou

Three wines that we’re featuring currently at Zazou come from Orin Swift Cellars in St. Helena, California. These are 2010 Papillon, 2012 Mannequin and 2012 Palermo (from left to right). Here’s what to expect from each bottle:

2010 Papillon
Classic aromas of currant, cassis, and plum are instantly present along with soft French oak notes and some cedar box accents. Rich and opulent, flavors of Bing cherry, ripe blackberry, mocha, espresso, and black licorice welcome the palate. The density and concentration is succeeded with round and silky tannins providing an incredibly long finish.

2012 Mannequin
Gilded in bright yellow, an alluring perfume of candied lemon, Bosc pear, wild flower, and honeydew melon incentivize the palate. Upon entry, a deliciously rich and creamy texture balances out vivid tropical fruit notes, exotic spices, and fresh pineapple that slowly emerge in a captivating way. The finish has a lively tone of acidity, which serves as an ideal foil to the crème brulee, marshmallow, and hazelnut flavors that envelope the mouth.

2012 Palermo
A voluminous complexion of deep garnet and cardinal can be seen in the glass profile. Profoundly aromatic, the nose is treated to a decadent perfume of currant, roasted espresso, spring flowers, and toasty oak. Supple and rich in the mouth, intense flavors of wild berry fruit, plum, roasted fig, and cacao are in perfect alignment. The length is fleshy and bright with a polished tannin sequence that will last for years.

Summer Sangria

A perfect addition to any outdoor Summer party is a pitcher of refreshing Sangria. This fruity punch cocktail just seems to taste better under the sun. Sangria is a popular alcoholic drink from Spain and Portugal that typically consists of wine, chopped fruit, a sweetener, and a small amount of brandy. The fruit you use is really up to you but some chopped fruits normally used include: orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango.

Sangria is very simple to make and it’s guaranteed to be a hit at the party. Give this recipe for Red Wine Sangria a try, courtesy of celebrity Chef Bobby Flay:

Directions
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Ingredients

• 2 bottles red Spanish table wine
• 1 cup brandy
• 1/2 cup triple sec
• 1 cup orange juice
• 1 cup pomegranate juice
• 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
• Orange slices
• Apple slices
• Blackberries
• Pomegranate seeds

Grilled Octopus

New to the Zazou menu is the Grilled Octopus appetizer. Fans of Cafe Pierre in Manhattan Beach might be familiar with this dish, as a former version of the dish used to be served at the Manhattan Beach staple. Now it’s found a new home in Redondo Beach. There’s no need to be scared away by this exotic dish’s many tentacles. If you’re new to Octopus, here’s a summary of what to expect:

Let’s start with eating, of course. There are plenty of ways to prepare octopus but we prefer our’s grilled. To begin, start by holding the octopus under running water and massage for about a minute to get rid of any grit between its suckers or tentacles. Then boil the octopus in a large pot for about 1-2 minutes, if the octopus is the size of your hand or smaller. Once boiled, cut into smaller pieces and marinate or spice as desired and place on a preheated grill for about one minute per side.

Eating octopus is also beneficial to your health. Not only is it a low calorie, lean option of protein but it also contains iron, which is good to consume if you suffer from fatigue or anemia. Octopus also has calcium, potassium and omega-3 fatty acids. You can also check C, A, and several B vitamins off the list of benefits.

Whether it’s in a salad, pasta or just on its own, octopus is a perfect, healthful option for any meal.

Roasted Bone Marrow

Fans of our former Manhattan Beach sister restaurant, Cafe Pierre, will be familiar with the delicacy of Bone Marrow, We are happy to give this popular dish a new home at Zazou. You may now order our Roasted Bone Marrow from the Beginnings menu.

Eating from a bone might be intimidating to some, but you won’t want to miss out on the rich, buttery goodness contained within the bone. Bone marrow is also full of high quality vitamins and minerals.

Have you tried our Bone Marrow with pickled radish and red wine-onion compote? Give us your review in the comments!

 

Caramelized Brussels Sprouts

Brussels sprouts get a bad wrap. Many kids grow up disliking the vegetable, in the same way that many children aren’t very fond of broccoli. Much of this negative reputation is the result of years of boiled brussels sprouts, a technique which makes the vegetable look soggy and waterlogged.

In recent years many cooks are finding that roasting at high heat can give brussels sprouts a delightful taste. Brussels sprouts are a great vegetable to caramelize. As the vegetable turns bronze, the edges develop a crispy, toasty flavor.

There’s only so much convincing we can do though. Try caramelizing brussels sprouts at home with this tasty recipe we found on The Joy of Cooking. Let us know how it turns out in the comments!

Caramelized Brussels Sprouts

Serves 8 to 10 as a side dish

Preheat the oven to 400˚F. Line a baking dish or roasting pan with foil.
Trim, wash, and halve:
2 pounds Brussels sprouts
Cut into thin wedges:
1 large onion
Toss the onion and Brussels sprouts in the prepared dish with:
1/4 cup olive or canola oil
2 tablespoons sugar or brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
Roast, stirring every 10 minutes, until the Brussels sprouts begin to caramelize and turn golden brown, about 30 to 40 minutes.
Sprinkle on top, if desired:
(Dried cranberries)

The Perfect Margarita

Margarita fans, this is for you. How does one make the perfect margarita? Does the perfect margarita not even include tequila? Epicurious asked 25 bartenders about their method for the perfect margarita. Here were the results.

Do you make a killer margarita? Share your recipe in the comments!

Wine Bottle Decoder

Did you know you can an you tell what type of wine you’re drinking just by looking at the bottle? It’s true. Here’s how to recognize wine just by the shape of its bottle:

High Shoulder
High Shoulder is the most common type of wine bottle style. The most common wines that use this style bottle are Merlot, Cabernet Sauvignon and white wines made with Sauvignon Blanc.

Sloping Shoulder
The sloping shoulder bottle is commonly used for Pinot Noir, Syrah, Chardonnay and Grenache. Additionally, most oak-aged white wines come in this style of bottle.

Sparkling Wine and Champagne
Champagne (or Sparkling Wine) bottles tend to be heavier than other wine bottle because they must withstand the pressure of seven earth atmospheres inside the bottle. Some bottles have divots on the bottom of the bottle, called “punts.”

Various Dessert Styles
Dessert wine bottles tend to have more ornate designs than the bottles of regular dry wines. Producers of dessert wines are known to put custom stamps or seals on their bottles.

Seasonal Spring Vegetables

There’s no better time of year to enjoy fresh vegetables than in Spring. The fresh, tender vegetables of spring are more fragile than those of other seasons. It’s a great time to find delicious, local vegetables at your nearest farmers market.

Here are a few vegetables to look for during your next trip to the market:

Artichokes

An Artichoke can look intimidating on the outside, but inside lies a delicious nutty, lightly tannic reward. Most artichokes are grown here in California so you should have no problem finding them fresh. Look for artichokes with closed heads. The leaves should form tight, compact layers. The whole artichoke should be firm and feel heavy for its size.

Radishes
Radishes are a great addition to a salad. They provide a touch of heat, spiciness and crunch. Look for radishes that have medium-sized firm and crisp roots. Smaller is better when it comes to choosing radishes. Check the leaves. If you buy a bunch of radishes with their leaves intact, the leaves should look crisp and be of a good green color.

Beets
Beets are a vegetable that add sweetness and earthiness to all kinds of dishes, such as roasted beet salads or chilled beet soup. Spring beets are known for their delicious greens still attached. When choosing beets, look for ones that are small and firm with a deep maroon color. The leaves should be bright green with no sign of wilting. Small beets tend to be sweeter and more tender. Avoid larger beets with hairy taproots that usually indicates aging.

Asparagus

Asparagus have been considered a delicacy since ancient times. This vegetable arrives during Spring with its fleshy green spears that are both succulent and tender. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length. When choosing asparagus look for ones that have stalks that are firm, straight, and smooth with tightly closed tips. Ridges in the stems and a dull green color are an indication of old age. The stalks of asparagus should not be limp or dry.

What are some of your favorite vegetables to cook with in Spring?

Cafe Pierre Favorites Come to Zazou

After an incredible 37 years in Manhattan Beach, our sister restaurant, Cafe Pierre is closing its doors on April 14, 2014. We are thankful for so many years of great people and great food, including some of our favorite dishes such as Grilled Octopus, Barramundi, Roasted Bone Marrow, Crispy Pork Belly, Pork Short Ribs, and Bistecca alla Fiorentina to name just a few. Luckily, we won’t have to say goodbye to these dishes as they will have found a new home on the Zazou menu!

That’s right, you can still enjoy many of the dishes that Cafe Pierre built its stellar reputation on. You can view the entire updated Dinner menu here.

Are you excited about any of the new additions to the Zazou menu? Let us know in the comments!

New Zazou Brunch Menu

Zazou has updated our Brunch menu for 2014! Here’s what you can look for on the new menu:

Breakfast items include Huevos Rancheros, Eggs Benedict, Filet Mignon Benedict, Omelette Forestiere and Crepe Cordon Bleu.

Sandwiches items include Beef Short Ribs Sliders, Croque Monsieur, Croque Madame and Panini Genovese.

Salad & Soup items include Zazou Baby Mixed Green, Zazou Nicoise, Thai Salad and French Onion Soup Gratinee.

And Main courses include Spaghetti Chimayo, Penne al Tonno, Roasted Chicken Toscana and Moules Frites Poulette.

You can join us for Brunch on Saturday or Sunday from 11am – 3pm. For a full list of items on the new Brunch menu click below. Do you have a favorite dish on the Zazou Brunch menu? Let us know in comments!