Archive for the 'Wine' Category

01
Jan
09

Chicken Souvlaki

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30
Dec
08

Field Trip to Napa: Oakville Grocery and Cakebread Cellars

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Field Trip to Napa: Oakville Grocery and Cakebread Cellars.

29
Nov
08

Anti-Snob Wine Appreciation from The 4-Hour Workweek

Four-Hour Workweek author Timothy Ferriss recently wrote a fun blog post called Anti-Snob Wine Appreciation: 7 Tips from Sonoma. This is something I can appreciate, as someone who loves wine but doesn’t like to spend a ton of money on bottles to drink with dinner.  To me, “good wine” is all about the experience, not the price tag.  Did it taste good?  Did it complement the food?  Was it a pleasure to drink on its own?  Was it an interesting varietal I’d never tried before?  Did it teach me something about a region?  These are the things I care about when I pick out a wine.  So without further ado, here’s a quick rundown of Ferris’s “anti-snob” methods of wine appreciation (and be sure to read the full article):

1.  Don’t worry if you can’t pick out the “hints of coriander, cauliflower, and cat fur” in your wine — you don’t have to be a supertaster.

2.  Move from the elbow instead of the wrist to swirl like you were born with a wineglass in your hand.

3.  Remember that tasting is smell-dependent.

4.  Try using a wine aerator.

5.  Try wines at different temperatures and don’t over-chill the whites.

6.  Go for varietals that are out of style.

7.  It’s all about you.

PS — If you haven’t read The 4-Hour Workweek, check it out. It will change your life.

22
Nov
08

Week-long Recipe Hiatus

Well, we’re off to visit family and friends for the next week, so I won’t be posting any new recipes for a little while.  However, I will be putting up some posts about getting ready for Thanksgiving, setting the table, making the right amount of food for holiday parties, strange vegetables, anti-snob wine appreciation methods and a few other topics.  So, happy Thanksgiving week, everyone!

19
Nov
08

Rustic Garlic Chicken

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Rustic Garlic Chicken

Another easy Food and Wine recipe, great for a chilly fall evening.  Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe.  Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary.  I served it on top of rice.  Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.

sb

18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

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Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

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It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

ravioligravy

Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

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We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

lacrema1

16
Nov
08

Tapas: Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

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Garlicky Shrimp with Olive Oil (Gambas al Ajillo)

This recipe comes from La Casa del Abuelo, a nearly century-old taberna in Madrid, via Food and Wine.  Gambas al Ajillo is a classic tapas dish, and very quick and easy.  This took me all of 15 minutes to make, including food prep.  I reduced the quantities used in the recipe by about 2/3, but otherwise followed the directions exactly.  I served this with Herb and Antipasti Salad with Lemon-Garlic Vinaigrette and lots of crusty bread to soak up the garlic oil.

Most wine pairings I checked out for Gambas al Ajillo suggested white or sparkling wine, but oh the horror, I felt like drinking red.  At least it was from the right country.  I opened a Jumilla, 1999 Mature Reserva Monastrell-Tempranillo 1999, from Bodegas San Dionisio in the Castilla-La Mancha region of Spain (yes, the home of Don Quijote).  And this probably was a quixotic choice to go with shrimp.  The best way to describe this wine was very ripe and plummy.  It really might be a better match for meats, but I enjoyed it anyway.  Just don’t call me Sancho Panza.

jumilla




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