SHOW & RECIPE FOR FEB. 10

THE FLAVORS OF CATALAN
Though it studiously avoids using the word “tapas” – one of the many dining trends that came and went in America in the ‘80s – the new restaurant called Catalan picks and chooses all the best and lasting elements of the craze, then inserts razzle and dazzle of its own. On today’s edition, chef Charles Clark (of Ibiza fame) and Catalan chef Chris Shepherd talk about how they took the concept and made it real for diners. As a result, the foods and wines of Catalan make it perhaps the hottest restaurant in town.

MUSIC TO OUR EARS
Talk about an embarrassment of riches! Anthony Brandt of Musiqa and Matthew Dirst of Ars Lyrica join us in studio to talk about their upcoming combined Valentine’s concert, an event Delicious Mischief will be hosting with oh-so-French food and wine from our friends at Le Mistral. And while we’re at it, we’ll visit a while with French-accented Antoine Plante, he the honcho of Mercury Baroque, which also has a concert on our February radar. Now if everyone will just bring a musical instrument, we’ll at least have a trio!

WINES FOR VALENTINES
Despite the huffing of some restaurant waiters about “amateur night,” Valentine’s remains along with Mother’s Day one of the top days for dining out in our culture. We always figured there was some relationship between the two, though they clearly fall less than nine months apart. Our buddy Steve Ehrman of Fosters Wine Group joins us with his selection of the perfect wines for the perfect romance. And you can enjoy these vintages whether you join the hordes in our local restaurants or settle in for a quiet, hopefully candlelit dinner at home.

POACHED PEARS IN WHITE WINE

6 large, ripe pears, peeled and cored but left whole
1 cup sugar
2 cups dry Italian wine
1 tablespoon grated orange rind
1 teaspoon grated lemon rind
2 cloves
1 stick cinnamon
3 tablespoons toasted and chopped pistachios
1 dozen Italian almond macaroons

Place the pears in an enamel fireproof baking pan small enough so that they can stand upright. In a separate saucepan bring the wine, cloves, cinnamon and sugar to a boil, simmer for 5 minutes. Strain over the pears, seal the dish with foil and poach over moderate heat until the pears are pierced easily with a fork. Remove them with a slotted spoon and place them in a glass-serving bowl. Raise the heat and reduce the liquid to about ¾ cup. Pour though a fine sieve over the pears, and refrigerate until well chilled. Just before serving, sprinkle them with the toasted pistachios and serve almond macaroons on the side. Serves 6.