Blink and you may miss them…fiddlehead ferns are in season once again - but be sure to catch them before their brief 3 week window is up.

Fiddlehead ferns are the unfurled tip of the wild Ostrich Fern.  Foraged by professional foragers in areas of the Northeast and Great Lakes regions, fiddlehead ferns are appearing at farmer's markets, produce stands, and restaurants' spring menus.

Anxious to see what the hubbub is for yourself?  We found this great recipe from All Recipes that seems a great way to enjoy the springtime delicacy.

Trout w/ Fiddlehead Ferns
serves 2

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture. Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet. Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.

**Important Note:  Fiddlehead ferns contain a mild toxin that while not poisonous, will upset your stomach if eaten raw.  Make sure to clean and cook them thoroughly.**

Oenophile….or sucker? 

The New York Times reports that American wine drinkers are more and more being portrayed as easily manipulated "dupes and twits" in the wine marketplace.  The Times points out a recent Newsweek article, which focuses on a taste-test that resulted in a $10 bottle of Washington sparkling wine beating out a $150 bottle of Dom Perignon, and a $55 bottle of Napa Cabernet being defeated by the infamous Charles Shaw "Two Buck Chuck."  But turn the tables, and inform the "average oenophile" how much a particular vino costs, and taste-testers are typically reported to score higher marks to the pricier bottle.  Could it be (as studies by the California Intitute of Technology would indicate), that the more expensive a consumer believes a wine to be, the more pleasure he will derive from it?

The answer?  Sure! (But doesn't that apply to nearly all things?)

"Its not just about wine, its about everything!" says Professor Dan Ariely, Behavioral Economist.  Regardless of the situation, Ariely states, suggestion has a powerful effect on perception and belief. “If you expect not to get something as good, lo and behold, it’s not as good. We think of it as an objective reality. We don’t see how much is created by our mind.”

We are huge sangria fans at our house, so I am always on the lookout for variations to jazz up a party.  This one from the Daily News' Dining section seems perfect for our casual Cinco de Mayo get-together later this evening.

Sangria Rita
Serves 4

1 bottle red wine
1 3/4 cups simple syrup*
1 1/3 cups tequila
1 orange, cut into half-wheels
1 lemon, cut into half-wheels
1 lime, cut into half-wheels

Combine all of the ingredients in a large ceramic or glass container and stir well. Cover and refrigerate for at least 4 hours. Serve over ice. If desired, shake a small amount in a cocktail shaker with ice and strain into a Margarita glass. Garnish with additional fruit.

*To make simple syrup, add equal parts sugar and hot water, and stir until the sugar is completely dissolved.  Allow to cool completely before using.  Will keep well in refrigerator for future use.

Yes, I'm serious.

Rapper/Hip Hop Artist Lil' Jon has released his own wine label.  Little Jonathan Winery is the artist's second venture into the beverage game, after the wild success of his popular Crunk!!! Energy Drink.  While admittedly not a wine connoisseur, Lil' Jon knows what he likes, with his label featuring some of his favorites like whites and dessert wines. 

"I'm not no `drink wine every day' kind of dude.  I'm not like an expert, so don't ask me no questions … I just like the taste…This is not no ghetto Boone's Farm; this is some real wine."

Seems like Jon has plenty of time for wine making these days…his record label, TVT Records, just filed for Chapter 11.

In a move reminiscent of the famous "Schlitz Gay" SNL beer commercial, a new wine, meant to "honor the gay community" has recently been introduced to the market.

Mundo Gay, which means Gay World,  is produced by Bodegas y Vinedos Robeal, in honor of the recent arrival of gay marriage in Spain.  The 100% Tempranillo varietal sells for 20 euros.

This is not the first wine targeted at the gay community. In 2004 New Zealand husband and wife winemakers Kim and Erica Crawford launched Pansy rosé in Sydney - just in time for the city's annual gay Mardi Gras parade.

Health experts warn not to raise your glass just yet, but recent studies have shown a link between red wine consumption and a decrease in amyloid-beta proteins, which cause Alzheimer's inducing plaque in the brain.

A team at New York's Mount Sinai Medical Center tested mice to determine the effects of red wine on the brain.  Three groups, separated into cabernet sauvignon drinkers, plain ethanol drinkers, and teetotalers spent 7 months on their drink of choice before being subjected to a variety of mazes.  The cabernet group surpassed the other groups in all tests performed, and showed noticably lesser amounts of amyloid-beta protein build up in their brains.

The researchers warn that there is "no direct experimental evidence" that red wine or polyphenols in wine "beneficially influence" Alzheimer's disease, but tests indicate that the amount ingested by the test mice would equal one 5 ounce glass per day for women, and two 5 ounce glasses per day for men.

Easy enough for a weeknight meal, but sophisticated enough for guests, this French classic from the pages of Food & Wine was last night's supper.  We served it alongside roasted potatoes and an arugula salad.  With its easy cooking methods, and short list of ingredients, this recipe is sure to make a reappearance in our kitchen.

 Roasted Chicken with White Wine and Tarragon
from Food & Wine
serves 4

3 tablespoons dry white wine
2 teaspoons dried tarragon
1 (3) pound chicken, quartered (ask the butcher to do this for you!)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup water
salt & pepper

Preheat your oven to 375F.  In a small bowl, mix 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon.  Set aside.

Coat the chicken with olive oil, and arrange the pieces, skin side up, in a large roasting pan.  Sprinkle the chicken with the remaining wine and season with salt & pepper.  Top each piece of chicken with a small piece of butter.

Cook the chicken for 15 minutes and then sprinkle with the reamining tarragon.  Baste the chicken and then cook until the breasts are done, about 20 minutes longer.  Remove the breasts, and cook the legs 5 minutes longer.  Remove the roasting pan from the oven, and return the breasts to the pan. 

Heat the broiler.  Baste the chicken and broil until the skin is golden brown, about 2 minutes.  Transfer the chicken to a plate.

Pour off the fat from the roasting pan.  Set the pan over medium heat, adding the reserved wine and tarragon mixture, plus the water.  Bring to a boil, scraping up the dark bits at the bottom of the pan.  Boil about 3 minutes, until the liquid has reduced to 3 tablespoons.  Season to taste, and spoon over the chicken.

Perfect to serve with Corned Beef and Cabbage, or even an Irish Lamb Stew, this Saint Patrick's Day Sangria will have your Irish eyes smiling…

Saint Patrick's Sangria
makes 6 - 8 servings

Combine all ingredients except seltzer in a large pitcher, squeezing a bit of fruit juice into the wine before adding the pieces of fruit to the pitcher.  Chill in the fridge for two or more hours.  Before serving, add the seltzer, and serve over ice.

Happy St. Patty's Day!

I have mentioned before what a fantastic job my husband does of selecting wines for our house.  Trips to our local wine market result in his spotting a few new gems for us to try, and the shop's lovely owner normally suggests a couple of exciting bottles for us to sample.  No trip to the store would be complete, however, without him picking up a couple bottles of our favorite wine stand-bys.  You know the kind I mean - the wines you want on hand for surprise guests, or the wine you open for a quick weeknight meal when you just can't justify opening that $30 bottle.  We brought one such stand-by to the table this weekend, and after the rousing reception it received, we realized we shouldn't be taking it for granted.

The 2005 Terrazzo Esino Rosso, from Marches, Italy, is a Sangiovese-Montepulciano blend that pairs beautifully with bold Italian foods and rich, meaty dishes.  We find it at $11 per bottle here in NYC, but have seen it as low as $9 online.  Its medium-bodied, flavorful and dry, and was a terrific complement to our Saturday night meal of braised lamb shanks.

So, what are your favorite wine stand-bys?  We'd love to hear…

Isn't it often the simplest of recipes that makes for the best meal?  Aside from the scallops, this dish could easily be whipped up on the fly from items you may already have on hand.  The sauce is at once zingy and rich, and best sopped up with a crusty loaf of bread, though we wouldn't hold it against you if you opted to drizzle it over some herbed basmati rice instead.

Seared Sea Scallops w/ White Wine Sauce
Makes 3 - 4 servings

Rub the scallops with olive oil, sprinkle with salt and pepper, and sear in a hot skillet until opaque, firm and the scallops have developed a lightly carmelized color.  Meanwhile, in a saute pan set over medium to high heat, combine the broth, lemon juice, shallot and garlic, cooking and stirring until most of the liquid has reduced.  Stir in the butter until melted.  Top the scallops with the warmed sauce, sprinkle with the lemon zest and parsley, and serve immediately.