Wednesday, January 23, 2013
Huge Red Wine collection
Andre' Tchelistcheff, the famous California wine maker once said "God made Cabernet Sauvignon, but the devil made Pinot Noir"; what is Pinot Noir? It is a red wine whose characteristics can best be described as having a sensual, silky texture and a variety of seductive aromas which include: strawberry, cherry, black cherry, raspberry, violet, cinnamon, sassafras, mushrooms, truffles, rose petal, fresh earth and barnyard. (although not agreed upon by all, the barnyard aroma is meant to be a positive description which refers to fresh earth as found on a farm, but can also refer to bacterial spoilage called Brettanomyces).
Pinot Noir loves a cool climate where it can ripen slowly, but maintain vivacious acidity. Soils of chalk and limestone that drain well make the wines work hard to survive and thus produce great wine. It's health benefits are possible because, the grapes must work hard to protect themselves from disease and rotting in cool climate, and as a result produce more anti-oxidants; it has 4 times more resveratrol then other wines. This thin skinned berry is known as the "heartbreak grape" because of it's difficulty to grow and is unstable even when bottled. For this reason, you often pay more for Pinot Noir then most other red wines
In the 2004 movie Sideways, the character Miles, discusses with Maya, the virtues of Pinot Noir which he considers the antithesis of plummery Merlot that can lack acidity; because of this commercial boost it is now one of the fastest growing red wines in North America.
Among the oldest of grapes grown to make wine by ancient Romans, Pinot Noir now thrives in many regions such as Austria, and Germany (known as Spatburgunder in both regions), Niagara, Okanagan Valley, Italy (Pinot Hero), New Zealand, Switzerland (Dole) Oregon and California. Cooler regions such as Caneros, Russian River alley and Anderson Valley in the Sonoma Valley, Santa Maria alley (Santa Barbara Valley) and Monterey County. The most famous region is Burgundy, France and especially the Burgundian sub-region Cote d' Or (Slope of Gold), where famous names such as Domaine Romanee-Conti and Laflaive grace labels.
Pinot Noir pairs with a variety of beef, turkey, chicken, fish, pork dishes and more because it is flavorful but not heavy in alcohol, oak or tannin. The best matches include: prime ribs, roast beef, brisket, turkey, pork tenderloin, mushroom and truffle dishes. Also on the menu are: Cog au Vin (chicken cooked in red wine), Beef Bourguigonne (beef coked in red wine) grilled salmon, cassoulet, roasted and braised lamb, pheasant, duck, shark, swordfish and tuna with rosemary; eat, drink and be merry.
Tuesday, January 22, 2013
An elegant and quick Asian vegan dish
BEST DRINK WITH THIS DISH IS : Champagne & Sparkling Wine
When you hear the word 'curry,' you may think of a dry Indian spice blend, but Thailand also has a long Curry history. What makes Thai curries unique are the use of fresh ingredients like cilantro, lemon grass, garlic, and in many cases, a concentrated shrimp sauce, that when added to the dry herbs and spices, creates a curry paste. Thai cooking also balances the heat and kick of its curries with 'cooling' coconut milk.
You certainly can make your own curries, but in the interest of fast and easy home cooking, try using a prepared Thai curry pastes. You can find these in Asian food markets - red curries, yellow curries and Penang curries too. At these markets, you’ll also find small, dark green baby bok choy. Spinach or Swiss chard also works well. And if you can’t find oyster mushrooms, substitute with shiitake, maitake, or even button mushrooms. The tofu adds texture and protein that makes this dish a more satisfying main course.
|Bok choy, baby (or spinach or Swiss chard)
|Rice bran oil or peanut oil
|Curry paste (red or Penang)
|Scallions (thinnly sliced)
Tofu, extra firm (optional)
Cut the bok choy in half lengthwise, or, if they are very large, into quarters, and then in half crosswise.
Put the rice bran or peanut oil in a large soup pot over medium heat. As soon as the oil is fragrant, add the bok choy and mushrooms, stirring briskly. When the leaves have wilted, about 1 minute, add the curry paste and stir to incorporate. Add the coconut milk and stir. Raise the heat and stir until the mixture comes to a boil. Lower the heat and cook until the bok choy is tender, about 2 to 3 minutes.
Remove from the heat and divide among 4 bowls. Garnish the curry with the sliced scallions and serve at once.
Optional Tofu: to make this a hearty main meal, add tofu. Cut into ½-inch cubes. Add as soon as the bok choy is tender.
All Kardea Gourmet recipes are recommended for UN-dieting, TLC and DASH healthy weight management programs.
for interesting facts about wine
Saturday, January 19, 2013
Published by The Wine Minstrel on September 29, 2012
Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell, taste – starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! Keep in mind that you can smell thousands of unique scents, but your taste perception is limited to salty, sweet, sour and bitter. It is the combination of smell and taste that allows you to discern flavor.
Here’s How:Choose from one of 12 Wine Clubs starting at only $39
Tuesday, January 8, 2013
recipe from the pioneer womanI love Mexican food, in fact it just might be my favorite food. Really good Mexican food restaurants are very hard to find. There are a couple you might call little hole in the wall places here in my town that do have great Chicken tacos. ( my fav) I came across this recipe on the web, however I have found that some of the recipes posted on blogs actually look way better than they taste, and they don't always come out as pictured . But to me, this recipe made sense and the tacos looked so good I had to try it. Got just one word to describe these tacos, AMAZING!
Here's the linkhttp://thepioneerwoman.com
Wednesday, January 2, 2013
This recipe was created by Jennifer Cheung
2 ounces fresh pizza dough
1 cup self raising flour
1 cup of Greek or natural yogurt
Extra flour for dusting the board
In a bowl, combine the flour and yogurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 10-15 minutes. Roll into a pizza shape and add toppings.TOPPING:
TIP: If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead the dough the better it comes together.
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A romantic New Year Dinner
My friend Steve and I, spent the New Year Eve together. Both of us love good food, and we enjoy cooking together.We made this very elegant and rather romantic dinner together. This dish had a light cheesy tomato taste, and not at all heavy or rich.. Was perfect with the rice pilaf, but i could also see this paired with any kind of pasta. The sauce would be delicious over cheese ravioli.We drank Korbel Champagne, the flavor blended nicely with the dish. Would give this recipe 4 stars. A real great recipe, one you should really try for your self.
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1 Tbsp. Bertolli® Classico™ Olive Oil
- 1 small onion, chopped
- 1 slice bacon or pancetta, chopped
- 1 cup thawed frozen green peas
- 1/3 cup dry white wine OR chicken broth
- 1 jar Bertolli® Four Cheese Rosa Sauce
- Season chicken, if desired, with salt and pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside.
- Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.
Season chicken, if desired, with salt and pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside.
Cook onion, bacon and peas in same skillet, stirring occasionally,
6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.
Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley.