Published on November 20th, 2008
One of the biggest headaches when entertaining, especially during Thanksgiving, is deciding what beverages to serve with dinner. As Karen Page and Andrew Dornenburg (authors of What to Drink with What You Eat) wrote in the Washington Post,
The prospect of choosing a bottle that will please all of your guests and complement all of your dishes can perplex the most confident holiday host.
Even avid wine lovers can be struck with a temporary case of oenophobia — fear of wine — around Thanksgiving. The prospect of choosing a bottle that will please all of your guests and complement all of your dishes can perplex the most confident holiday host.
So what do you do? BYBO is one answer. Another is to let me help you choose a few bottles to uncork without breaking the bank or cashing in that IRA.
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Published on November 1st, 2008
Researchers at Kingston University in London have found something surprising in wine: heavy metals. The researchers, Professor Declan Naughton and Dr. Andrea Petroczi, used an EPA testing method to look at the health risks (yes, you read that correctly) from drinking wine.
Red wine has been extolled for its health-benefitting properties in recent years, and may even protect people from food-borne diseases. Wine has been investigated as a possible disinfectant by a researcher at Oregon State University, and has even been found to potentially fight tooth decay. So, with all that good, there has to be some bad, right?
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Published on October 30th, 2008
Have you ever cracked open a bottle of your favorite wine to find it didn’t taste as good as you remembered?
Or taken a sip from the House wine at some fine dining establishment, and tried to quickly recover from the pursed lips that would reveal it tasted a bit sour?
You probably chalked these experiences up to simply a bad bottle, or the Sommelier at the restaurant likely whisked it away uttering something about the batch of grapes that particular year.
But did you know that the culprit was most likely the continually changing climate?
Experts say that grapes grown to make wine are more adversely effected than any other crop, making it even more critical for wineries to focus on reducing the negative effects on the environment. So, from organic wine (wine that has been produced from organically grown grapes) to biodynamic agriculture (organic farming that excludes the use of artificial chemicals on soil and plants), the wine industry is committed to this important initiative.
In addition, certified ‘green’ programs like the ‘Napa Valley Green Certified Winery’ are popping up all over the world, establishing sustainable and green business practices for wineries. Certified wine production facilities demonstrate a commitment to conserving water and energy, reducing waste and preventing pollution with the primary goal of reducing their overall carbon footprint. The result is less carbon emissions and more flavorful grapes. Read the rest of this entry »
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Published on October 29th, 2008
Even those who cannot commit to an extravagant chocolate creation or a rich fruit dessert will find solace in the satisfying sweetness and texture of this simple and moist dessert.
This cake has the texture of a quick bread and the autumn flavors of pumpkin and “pumpkin pie” spices. Pumpkin is one of those tastes that you either love or hate. This cake is designed so there is no doubt that you are eating pumpkin.
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Published on October 17th, 2008
The weather took a right turn and thermometer began to drop this week, so a young man’s culinary fancy turns to braising.
This is one of our favorite recipes for several reasons. First, by using a cut of meat not normally used, you promote economic and environmental sustainability by making use of all the beef. The concept goes back to my practical European training where chefs “use everything from an animal.” The short rib of beef is cut from the beef back ribs consisting of seven ribs from the rib section, including the meat between the rib bones.
Second, this is a perfect dish for those cold weather months - curl up around a fire, sip a glass of red wine, and savor succulent braised meat so tender it literally falls off the bone. Lastly, I playfully like to think this recipe playfully illustrates that the concept of “surf & turf” can go beyond lobster and filet. The saltiness of the anchovy rounds out the rich beef flavors and takes this simple dish from ordinary to sublime.
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Published on October 6th, 2008
As summer rolls into fall and fall goes screaming into winter, one’s culinary palate yearns for the muted flavors of braises and stews, the consoling warmth of roasts and for me, the comfort of fried chicken. Yes, I said Fried Chicken.
This isn’t your aunt Flo’s fried chicken. Call it Uncle Thomas’ fried chicken - Thomas Keller, that is.
I’ve adapted a Lemon-Brined, Buttermilk Fried Chicken recipe originally published in the October 2007 Food & Wine magazine from Thomas Keller’s Ad Hoc restaurant in Yountville, California.
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Published on September 22nd, 2008
Localism, regionality, indigenous, terroir. What does it mean and why should we care? It’s mysterious. Ask two different winemakers, chefs or farmers for their definition and you will get three different answers.
The classic definition of terroir (pronounced ter-whahr) is “a taste or sense of a place” or it’s an item that “uniquely reflects its place of birth.” Literally, the French translation for terroir is “soil,” a term for the effect of land on flavor.
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Published on September 17th, 2008
Although Panzanella was created out of the need to do “something” with leftover bread, this traditional Tuscan salad is far from the ordinary, not a cliché and certainly not an afterthought. To me, this bread and tomato based salad is the epitome of local, seasonal and flavorful.
One of my culinary passions is bread baking - partially due to my friendship with my colleague master bead maker, author and teacher Peter Reinhart. There is always a loaf or two of something in my kitchen or freezer. Add the fact that our garden is currently bursting with heirloom tomatoes, cucumbers, basil and garlic and the equation adds up to Panzanella.
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Published on September 9th, 2008
I’ve had a few run-ins with boxed wine in my day, mostly in college, and they’re experiences I’d care not to revisit. But when I visited a local wine shop that focuses on budget-friendly wines, and saw French Rabbit’s eco-friendly claims, I had to check it out. My thoughts, after the jump… Read the rest of this entry »
Published on September 2nd, 2008
Ukrainian Immigrant Farmer Alexander Velikoretskikh - Mercy Corp NW
As I’ve commented on in the past (see What is Sustainable Cuisine? - Part Two), one tenant of sustainability and sustainable cuisine is social responsibility. The problem that many of us have is motivation and the need for good examples. I know that there is no lack of causes but how can we go green by doing good?
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