Sunday, January 31, 2010
Bourgogne Pinot Noir Reserve, Recolte 2006,
I made Beouf Bourguignon for dinner. As I went to the gourmet market to grab a few ingredient’s I stopped by the Wine Sommelier to get a good young Chianti because that is what the recipe called for.
He produce a good $10 bottle and I asked is this okay for drinking should I grab another to have with dinner? He said that he would never sell me that to drink. Confused I asked why. He went on to say that Julia Child's recommended a Chianti for her French dish because when she wrote her cook book American housewives could not get French wine.
So he produced a French Pinot Noir that he said would go perfectly with the dish. It is lighter than a cab and will complement the recipe with a more raspberry tone vs. the cherry that the cab’s tend to give.
He was so right! This Pinot was wonderful. It reminded me of a cab but not so heavy and it went well with the rich French Bourguignon I had spent the day preparing. And with this yes a cab would not have worked, to oaky and heavy. I think I will try the pinot in the dish next time as well instead of the Chianti ;)
My Husband enjoyed it as well.
Price Point: Papa Joes $17.99
Saturday, January 23, 2010
Thursday, January 21, 2010
Friday, January 15, 2010
- Fresh Cod fillet for two (pick out a nice thick piece from your fish monger)
- 1 can low sodium chicken broth
- 1 package Miso soup mix (here I used a single serving packet)
- 1 carrot sliced on an angle
- 1/4 cup dried mushrooms
- 1 Scallion sliced
- 3 tablespoons soy sauce
- 2 cups water
- 2 cups fresh baby spinach (or about two large handfuls)
- 2 cups cooked white rice
Tuesday, January 12, 2010
- 1/2 Cup butter flavored shortening
- 3/4 Cup creamy peanut butter
- 1-1/4 Cup packed light brown sugar
- 3 Tablespoons milk
- 1 Tablespoon pure vanilla extract
- 1 Egg
- 1-1/2 Cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 - 8 oz. pkg. milk chocolate toffee bits, divided
Sunday, January 10, 2010
- One Ahi Tuna Steak
- Soy Sauce
- Sesame Seeds - Toasted
- Sesame Oil
- Fresh Ground Pepper
- Wasabi (optional)
Tuesday, January 5, 2010
All you need is a wheel of Brie cheese heated in the oven at 350 for about 15 minutes. Remove from oven and let sit for about ten minutes.
Remove brie from pan "carefully" with a spatula and place on serving tray. Drizzle with raspberry sauce and serve with Ritz Brown Sugar Cinnamon crackers.
Hint: If you are careful and watch it, you can heat up the Brie in the microwave, just don't over heat or you will have one big runny mess.