Food « (y)our food choices™

We don’t claim to be experts on how to cure a hangover, but we’ve had many (too many?) over the years and we’ve found a few tried and tested remedies that seem to help us. Of course, the best way to avoid a hangover is to drink in moderation, but we all know that’s easier said than done.

Preventive measures

Drinking water throughout the evening is the best and surest way to avoid over consumption and the dehydration that comes with it. Stay hydrated and slow the pace of your drinking by alternating between a glass of water and the next cocktail, especially if you’re drinking something as easy to down as a Veuve and Bourb!
Don’t drink on an empty stomach. Eat some starchy, low fat food that will help absorb the alcohol in your stomach and slow alcohol absorption. Drinking on an empty stomach is the surest way to early drunkenness and a night on the bathroom floor. Adding a little lean protein to your pre-drinking meal will slow digestion of the alcohol and will keep it from spiking all at once.
Before popping those corks or shaking those martinis, eat a banana or drink some coconut water. These two items are high in potassium and other electrolytes, things we eliminate through increased urination and the consequent dehydration. Revisit potassium again at the end of the night to ensure you get plenty of it back into your system before hitting the sack. If you can’t find coconut water you can also drink a non-caffeinated sport drink like Gatorade, but these beverages tend to be high in sugar, something to be avoided after all the alcohol sugar consumed throughout the evening. We keep cases of coconut water on hand and find that drinking a cold glass of it before bed significantly reduces the aftereffects of too many glasses of whatever libation fueled the party.
At the end of the night, drink herbal or green tea instead of coffee. While many believe a good jolt of caffeine is just what they need to sober up, coffee isn’t going to shortcut the metabolic elimination of alcohol in the bloodstream. That late night caffeine makes it harder to sleep, robbing us of the one sure remedy to over consumption. Using our own bodies as human guinea pigs we can tell you that after a hard night of drinking, adding coffee to an already acidic stomach is just asking for trouble. Instead, we like to finish with a nice cup of chamomile tea – it soothes and re-hydrates making a restful night of sound sleep more likely.
Walk it off. Slow moderate exercise will help your body burn the alcohol a little more quickly. If you can take a walk before returning home great, if not, take a walk the next day. Don’t over do it by running or jogging though, or you may be puking in your neighbor’s bushes.
Sleep in a cool place. We’re not talking about the cool tiles of the bathroom floor, either. If you live in a climate that’s not too cold, keep a window open while you sleep. If you live in a cold climate that requires the furnace be on through the night, turn down the thermostat to around 60 degrees. Your body is going to be burning a lot of alcohol and that process will keep you warm throughout the night. Whatever you do, don’t sleep with your heater on while bundled up in a warm duvet. You could end up with the worst headache of your life and a belly that takes all day to settle.

A few important don’ts

Don’t drink and drive. While obvious, it warrants repeating early and often. If you aren’t going to be out with a designated driver you know to be trustworthy, take cabs or public transport. You’ll be going crazy on the cocktails, why skimp on transportation on one of the year’s most dangerous nights on the roads? Check your local listings for free or reduced rate cab service on New Years Eve. Many larger cities offer free public transportation to late night revelers. No excuses!
Don’t take ibuprofen, acetaminophen, aspirin, or any other pain medication. After a night of drinking these could cause serious damage to your liver and stomach. They may help in the short term but in the long term they could be fatal.
Don’t text, call, or facebook any current or former love interests! You may not remember the conversation/exchange, but there will be plenty of people to remind you later. And while it may be harder to remember this little tip after downing a few too many, keep this rule in mind as you head out the door: don’t be a jackass! Say it out loud, repeat, now get out there are have a Happy New Year!

In April, we spent a quiet morning in the Champagne vineyards just outside of Reims before venturing into the village of Verzenay where we were introduced to the Godmé matriarchs and sipped their stunning Godmé Père et Fils wines. After touring the family’s caves, our O’Chateau guide, Trong, schooled us on the mechanics of Champagne production before returning us to the surface where we were seated at a guest table and served generous pours of the house’s flight of grand cru and premier cru bottlings. We were transfixed by the complexity and finesse of each bottle we tasted so we brought back three bottles for celebrations throughout 2010 and 2011. Never, in all our years of sparkling indulgence had we tasted anything quite so exquisite!

A collage of photos taken at maison Godme.

A collage of photos taken at maison Godmé.

Our 18^th anniversary was Friday, but we ended up celebrating it at home on Saturday. We wanted some sort of French themed menu to go with the special bottle of Champagne and ended up at Tartine Bakery, in San Francisco, for their wonderful walnut bread, to be used in a Zuni Cafe–inspired roast chicken and bread salad, and a couple gougères, which are the tastiest, and biggest, gougères we’ve eaten. The air-filled puff of savory pâte à choux is peppery and cheesy and … you get the idea. Tartine’s gougères are giant specimens – crisp and golden brown on the outside, airy and tender on the inside. But these round puffs of pastry goodness make great hors d’oeuvres when baked up in smaller, bite-sized portions. We’ve made gougères at home before with great success but we find it much easier to stand in line to get our hands on Tartine’s version. It also gives us a chance to order many other baked goodies that they make so well.

The gougères paired perfectly with the crisp Godmé Père et Fils Premier Cru Brut Rose. As we ate the gougères and drank the wine we talked about how spoiled we are when so many of us aren’t doing as well as we all should be doing. We have great lives and we are thankful everyday for them. That we were able to bring together two of our favorite food/wine producers in our celebratory meal speaks to the kind of year we’ve had.

We finished the Godmé just as we were ready to eat our roast chicken and bread salad. With that we drank a very modest bottle of Freixenet Carta Nevada Cava. We’ve been drinking Freixenet for years because we like its classic cava finish, but the taste of the Freixenet brought us back to reality with its bold flavor and unmemorable finish, and because it’s one of the least expensive good tasting wines on the market. But for those few moments with the Godmé earlier in the evening we felt like we were back in France. It may not be every day we get to sip Godmé Champagne and eat Tartine gougères, but we do know that we’ll have at least two more experiences with the Godmé before it’s gone. As for the gougères, we’re lucky enough to enjoy them so long as Tartine produces them.

Cheers!

Gougères from Tartine

310g (1-1/4 cups) nonfat milk (or water, or half whole milk and half water)
140g (10 tablespoons) unsalted butter
1 teaspoon salt
140g (1 cup) all-purpose flour
5 large eggs
115g (4oz or 3/4 cup grated) Gruyère cheese, grated
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme, minced

Topping:
1 large egg
pinch of salt
grated Gruyère cheese for sprinkling

Preheat the oven to 350 degrees Line a sheet pan with parchment.

In a heavy-bottomed saucepan, combine the milk, butter, and 1-teaspoon salt and place over medium heat, stirring occasionally, until it comes to a rolling boil. Dump all the flour in and stir madly with a wooden spoon until it forms a smooth mass that pulls away from the sides of the pan, leaving a thin film of dried dough on the bottom, about 3 minutes.

Place the dough in a large mixing bowl and beat for about a minute, then add each of the 5 eggs, one at a time, beating at medium speed until smooth. Stir in the cheese, pepper, and thyme. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 3-inch rounds about 1 inch high onto the baking sheet about 2 inches apart (if making hors d’oeuvres, make 1-inch mounds 1-1/2 inches apart).

In a small bowl, whisk the egg and salt together and brush the tops of the mounds with the egg wash. Lightly sprinkle each with a little grated Gruyère. Bake them for 35 to 45 minutes (25 minutes for the small versions), or until golden brown. Puncture the bottom of each with a knife and cool in the turned-off oven until serving. Serve warm or at room temperature.

Zuni-inspired Roasted Chicken and Bread Salad

1 small whole roasted chicken, approximately 3 lbs, boned and cut into 2 inch pieces, skin on
8 ounces crusty country bread (not sourdough), cut into 1 ½ inch cubes
4 – 6 tablespoons extra virgin olive oil
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons pine nuts
2 – 3 garlic cloves, slivered
¼ cup slivered scallions, including a little bit of the green part
2 tablespoons slightly salted water
1 tablespoon dried currents or raisins
1 teaspoon red wine vinegar
1 tablespoon warm water
2 handfuls mixed lettuce greens
Salt and freshly ground black pepper

Bread Salad

Preheat oven to 450. Place currents in a small bowl and cover with red wine vinegar and warm water. Set aside. Heat 1-tablespoon olive oil in a small skillet and sauté garlic and green onions until fragrant and slightly soft but before they color. Remove to a small prep bowl and set aside. Toss bread cubes in two tablespoons oil, spread on a baking sheet and bake until just slightly toasted, approximately 3 – 4 minutes. Remove from oven and pour in to large mixing bowl. Pour pine nuts and currents with their vinegar and water over the toasted bread cubes. Add sautéed garlic and scallions and toss to coat. Pour the bread cube mixture into a baking dish and tent with foil. Set in oven and bake approximately 15 – 20 minutes or until the bread starts to dry out and darken. Remove from oven and set aside.

Assembling

In a large salad bowl, add Champagne vinegar, 3 tablespoons extra virgin olive oil, a pinch of salt and a bit of freshly ground black pepper. Whisk to combine and taste, adjusting for balance. Add lettuce, chicken and bread salad and toss until thoroughly coated with the vinaigrette.