Food and Wine Blog

Submitted by The Cheap Gourmet

I’m a huge fan of penne pasta. I love the flavor and texture and find it to be one of the most versatile pastas on the market. Below is one of my all-time favorite Penne Pasta recipes. If desired, you can add grilled shrimp or chicken to this dish. I’ve also added thinly sliced strips of London Broil and chunks of Italian sausage. No matter what you add, it all tastes good!

Penne Pasta with Spicy Peppers can be served as an entree for either lunch or dinner. My family enjoys this dish along with a tasty crisp salad and homemade garlic bread or breadsticks. I hope your family enjoys it too!

PENNE PASTA WITH SPICY PEPPERS
Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes

INGREDIENTS:
1/4 cup Extra Virgin Olive Oil
3 Red Bell Peppers, cut into 3/4-inch strips, seeds removed
2 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Salt
1 cup Chicken Broth
1 cup frozen Peas
1 teaspoon Frank’s Hot Sauce or Tabasco Pepper Sauce
1/2 cup heavy Cream or Half-and-Half
16 ounces Penne Pasta, cooked according to package directions
3/4 cup Parmesan or Romano cheese, grated

DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add red peppers, onion, garlic, and salt; cook and stir 5 to 8 minutes or until vegetables are crisp tender.
Add chicken broth, peas and hot pepper sauce. Bring to a boil; reduce heat to low and cook, uncovered for 5 minutes or until vegetables are tender. Stir occasionally.
Spoon half of red pepper mixture into container of food processor or blender; process until smooth and return to skillet over low heat.
Stir in cream and heat through.
Remove from heat and stir in pasta; tossing well.
Spoon into individual pasta bowls and top with cheese.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by ChiefWino

Tasted the following interested wines worth noting:
Wolf Mountain ‘Instinct’ 2004, Lumpkin County, Georgia–blend of Syrah, Cab Sauvignon, Touriga Nacional and Mourvedre. Sweet smoke aromas, green pepper, plum, cassis with a whiff of vanilla. Smooth and silky with soft tannins. Medium/full bodied. The fav of the bunch in the line up.

Monsoon Valley Red 2003, Chao Phraya Delta, Thailand–an interesting blend of Pokdum, Black Muscat and Syrah. Very perfumed nose of sweet red fruits, raspberry and plum on the palate plus a touch of green pepper. A touch sweet. Light body. Definitely a good match for thai food or anything with a little spice kick.

Las Piedras ‘Arroyo Vineyards’ Syrah 2005, San Diego, County, California–picked this one up during a visit to Temecula. Beautiful ripe nose–boysenberry, black raspberry, currant and star anise notes. Smooth with short finish. Slightly bitter on the end. Perhaps more time in the bottle needed?

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Barry’s Wine Notes & Memories

A juicy pork steak with ‘Austernpilze’..Oyster Mushrooms and roast potatoes..who says I never eat simple?? The meal needed Pinot (nowadays I find any excuse to drink my heart-breaker grape).

Wöhrwag Pinot Noir Trocken 2005
Württemberg, Germany
Lightish colour with pale rim; complex aromas of cherries and raspberries; cool style…delicate fruit…reminds me of the Ahr wines grown on slate..dry but lovely juicyness..mouth-watering. Burgundian in style..and one gets the impression that the grower has a real affection for this grape.
Very good wine.
Points 17.5

With the rest of the previous evening’s bottle still available(but not enough)..the perfect idea was a half-bottle

Ziereisen Blauer Spätburgunder Selection
Rhini 2004
Baden, Germany
I had purchased 36 half-bottles..always useful..and have tried to wait 6 months between trying them..or it will be perfect when I drink the last bottle!. A few months ago I had tried the full version in a local restaurant..it was still tight…bursting to get out.This half is obviously more advanced. Medium deep..no ageing…aroma of dark berries and nice touch of oak…still thick and fairly tight..but the soft tannins are disappearing…rich and spicy fruit.

Points 17.5+ Comments.
Knowing how the Rhini 2002 is nowadays..I really must leave the 2004 alone for at least another 6 months.
Comparing the 2 styles..the Rhini from Baden was more like slices of marzipan compared to the Württemberger with it’s elegant style..but there are many roads to Rome…so both were very pleasing.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight
1. Von Hovel Estate 2004 Riesling, Mosel-Saar-Ruwer (GR)

Second Flight
1. Buitenverwachting 2006 Sauvignon Blanc, Constantia (SA)
2. Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Flight
1. Roaring Meg 2006 Pinot Noir, Central Otago (NZ)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Las Rocas 2005 Garnacha, Catalyud (SP)
2. Graham Beck 2001 Syrah “The Ridge,” Robertson (SA)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Wolf Blass 2002 Cabernet Sauvignon “Gold Label,” Coonawarra (AS)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight
1. Von Hovel Estate 2004 Riesling Kabinett, Mosel-Saar-Ruwer (GR)

Second Flight
1. Buitenverwachting 2006 Sauvignon Blanc, Constantia (SA)
2. Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Flight
1. Roaring Meg 2006 Pinot Noir, Central Otago (NZ)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Las Rocas 2005 Garnacha, Catalyud (SP)
2. Thorn-Clarke 2005 Shiraz “Shotfire,” Barossa (AS)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Wolf Blass 2002 Cabernet Sauvignon “Gold Label,” Coonawarra (AS)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight
1. Von Hovel Estate 2004 Riesling Kabinett, Mosel-Saar-Ruwer (GR)

Second Flight
1. Buitenverwachting 2006 Sauvignon Blanc, Constantia (SA)
2. Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Flight
1. Roaring Meg 2006 Pinot Noir, Central Otago (NZ)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Las Rocas 2005 Garnacha, Catalyud (SP)
2. Thorn-Clarke 2005 Shiraz “Shotfire,” Barossa (AS)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Wolf Blass 2002 Cabernet Sauvignon “Gold Label,” Coonawarra (AS)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight: Bubbly
1. Juve y Camps Cava of Pinot Noir (SP)

Second Flight: Surprising Bargains
1. Faiveley 2003 Bourgogne Blanc (FR)
2. Chateau Cantelys 2003 Bordeaux Blanc, Pessac-Leognan (FR)

Third Flight: Piemonte on a Budget
1. Alario Claudio 2005 Dolcetto di Diano d’Alba, Piemonte (IT)
2. Fontanafredda 2006 Barbera “Briccotondo,” Piemonte (IT)

Fourth Flight: Age and Vintage
1. Bodegas Montecillo 1998 Rioja Gran Reserva (SP)
2. De Lozar 2004 Ribera del Duero (SP)

Fifth Flight: The Producer, and Old Vines
1. Tablas Creek Vineyard 2005 Cotes de Tablas, Paso Robles (CA)
2. Ross Estate 2002 Old Vine Grenache, Barossa Valley (AU)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight
1. Kreydenweiss 2004 Pinot Blanc, Alsace (FR)

Second Flight
1. Omaka Springs 2006 Sauvignon Blanc, Marlborough (NZ)
2. Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Flight
1. Roaring Meg 2006 Pinot Noir, Central Otago (NZ)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Las Rocas 2005 Garnacha, Catalyud (SP)
2. Chapel Hill 2005 Shiraz, McLaren Vale (AU)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Cousino Macul 2005 Cabernet Sauvignon, Maipo Valley (CH)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Wine
Marc Kreydenweiss 2004 Pinot Blanc, Alsace (FR)

Second Wine
Montes Alpha 2005 Chardonnay, Casablanca Valley (CH)

Third Wine
Roaring Meg 2006 Pinot Noir, Central Otago (NZ)

Fourth Wine
Falesco 2006 Sangiovese, Umbria (IT)

Fifth Wine
La Rocas de San Alejandro 2005 Garnacha, Catalyud (SP)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under Wine Tastings

First Flight: A Bit of Bubbly
1. Riondo NV Prosecco, Veneto (IT)

Second Flight: Chard Around the World
1. Domaine Bernard Defaix 2005 Chablis 1er Cru (FR)
2. Bonneau 2005 Chardonnay “Private Reserve,” Carneros (CA)

Third Flight: We’re Drinking What?
1. Azienda Agricola Brovia 2004 Freisa “La Villerina Secca,” Langhe (Piemonte) (IT)
2. Saladini Pilastri 2004 Rosso Piceno, Marches (IT)

Fourth Flight: How Similar Are They?
1. Saint Cosme 2005 Cotes du Rhone “Les Deux Albion” (FR)
2. Domaine Courbis 2001 Saint-Joseph (Northern Rhone) (FR)

Fifth Flight: Priming the Palate
1. Cascinetta Vietti 2006 Moscato d’Asti, Piemonte (IT)

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under The Wine World

Selvapiana Chianti Rufina Riserva “Vigna Bucerchiale”, 2003, Toscana

Of the seven sub-zones of the Chianti DOCG outside the Classico area, Rufina is the most highly regarded. Tucked into the foothills approaching the regional border with Emilia-Romagna it’s production is dominated by Frescobaldi and Selvapiana.

Here Sangiovese becomes more aromatic and elegant. The somewhat cooler elevations bring out yet another dimension of this familiar, adaptablre grape. The source of Selvapiana’s single vineyard riserva contains the estate’s premier vines.

The ‘03 vintage shows the effects of the extreme heat that settled during the growing season. Paradoxically, it created this ripe and powerful “winter” wine with the tannic-acidic balance to drink well for another eight or nine years.

Intense, complex scents of cherry, mint, plum and earth emerge. Concentrated and dense cherry, spice and licorice flavors are backed by minerals and mildly toasty oak, with the always welcome earthiness that underlies classicly Tuscan wines. The overall effect is full yet smooth, leading to a warm, lingering finish.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by The Cheap Gourmet

I finally found the cordless Vacu-Seal I’ve been looking for since November. Believe it or not, I located it at Linens-N-Things. I had no idea they carried kitchen gadgets, gourmet food, Rachel Ray cookware, bakeware, cutlery and pretty much anything you need to outfit your kitchen.

What’s even better is Linen-N-Things is having a huge sale. Current promotions include:

$10 Rebate on EuroPro 6 Quart Slow Cooker plus Bonus Little Cooker with purchase.
Details: Priced at $29.99 after rebate. Rebate by mail. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

Save $30 on Cook at Home 16 Piece Hard Anodized Cookware Set.
Details: Regularly priced at $129.99. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

Buy One, Get One 50% Off on sale priced Martex Deluxe Heated Mattress Pad.
Details: Now priced at $29.99-$59.99. Available in Twin, King, California King sizes. Offer valid until 1/27/08. Save on Shipping, Choose In Store Pick Up.

$10 Rebate on EuroPro 6-Slice Convection Oven.
Details: Priced at $39.99 after rebate. Rebate by mail. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up

Free Shipping Plus Save 50% Off Wireless Boom Chairs.
Details: Offer valid until 1/27/08. Save on Shipping, Choose In Store Pick Up.

New! South Hampton 8-Piece Comforter Set, only $79.99.
Details: Set includes comforter, 2 shams, 2 Euro shams, bedskirt and 2 accent pillows. Set is available in 3 contemporary colors. Offer valid until 02/06/08. Save on Shipping, Choose In Store Pick Up.

Save $40! Lexington 8-Pc Comforter Super Set.
Details: Regularly priced at $99.99. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

8 Piece 450 Thread Count Cotton Sheet Set, $49.99.
Details: Available in queen - King, California King sizes. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

Save 25% on Entire Stock Decorative Window Hardware.
Details: Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

FREE $50 Gift Card with purchase of Entire Stock Eddie Bauer Comforters.
Details: Gift card by mail. Offer valid until 2/06/08. Save on Shipping, Choose In Store Pick Up.

To begin your Linens-N-Things shopping experience click on the banner below. If you’re cheap like me, you’re going to love this blow-out sale!

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Chef Tom Cooks

1 lb boneless chicken breasts
1-2 teaspoons Montreal Chicken seasoning
4 rolls
1 cup cheddar-jack cheese, shredded
2 avocados
1 small tomato, diced
1 package guacamole mix

Heat a stove top non-stick grill pan to medium-high. Season the chicken breasts with the Montreal Chicken seasoning. Grill the chicken for 2-3 minutes on each side or until cooked through. Slice the chicken and set aside.
To prepare the guacamole, split each avocado in half, discard the pit and scoop out the meat into a bowl. Mash the avocado with a fork leaving small chunks. Mix in the tomato and guacamole mix. Stir and set aside.
To assemble the sandwich, place a layer of chicken on the bottom of the roll. Sprinkle a good amount of cheese on top of the chicken and place in a pre-heated broiler to melt the cheese. Put a nice scoop of the guacamole on top and then place the top of the roll on top.

Enjoy! And of course, if you have the time, fresh guacamole from scratch would be even better!

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Barry’s Wine Notes & Memories

Do birthday present ‘coupons’ become invalid if they are not used before the next one arrives? Well..as mine is in March…my gift from the children for 2007 had been lying there for ages..so my eldest and partner joined us at our local favourite Bistro..Mitch.
The wines…of course..were my responsibility.I pay corkage..and everyone is happy.
Norfolk Rise Sauvignon Blanc 2007
South Australia, Australia
Mouth watering freshness, spicy, usual gooseberry and some passion fruit and a crisp citrus finish. A good companion to accompany the fresh salads they serve..with excellent dressings.
Points 14.5
I had recently received a mixed case of German reds (now there is a surprise..yet another one!) but this time I was ‘invading’ Württemberg. The state of Baden-Württemberg is a massive area..the wines of Baden much better known..but there have been some positive press reviews..so your dedicated drinker decided to investigate.

The Dautel vineyard was founded in 1978 and is situated in the heart of Württemberg between Hellbronn and Stuttgart in the village of Bönnigheim.

Dautel Spätburgunder S **** 2005
Württemberg, Germany
The ‘S’ stands for Selection..both grapes and oak barrels being specially chosen.
Not too deep, almost pale; fine bouquet of crushed strawberries…some smoke..and a little burnt aroma; medium full mouthful..lies nicely on the palate..fair fruit..but with a dryness that suggests the oak is maybe too dominant. I enjoyed it..but doubt if it will improve anymore..and the dryness lost it a point.
Points 16

Dautel Kreation Red **** 2005
Württemberg, Germany

A cuvée from Lemberger, Merlot and Cabernet Sauvignon
Deep dark colour..very concentrated; sweet berry was the first impression..thick slices of blackberries with a slight creamy smell; on the palate the fruit still dominant with the oak as back-up..and some dry tannins holding it all together. Very good and will certainly soften up over 5 years.

Points 17+

Summing up….both enjoyable..with the smell topping the taste…
Negativ..both cost 25 Euros ($ 37)..which for the Pinot was too high..the Kreation may represent better value with bottle age.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by ChiefWino

A few months back, I was contacted by a new ‘how-to’ video website to film some wine clips. They are now posted for the world to see. You can view them at www.monkeysee.com/chiefwino.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Masciarello Freisa “Toetto”, 2001 Piemonte
Paitin Barbera d’Alba “Serra Boella”, 2003 Piemonte

Selvapiana Chianti Rufina Riserva “Vigna Bucerchiale”, 2003 Toscana
Antinori Chianti Classico, 1999 Toscana

Orlando Abrigo Barbaesco “Vigna Montersino”, 2001 Piemonte
Poggio Antico Brunello di Montalcino, 1999 Toscana

Tenuta di Nozzole “Il Pareto”, 2001 Toscana
Cabutti Barolo “Boasso”, 2001 Piemonte

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Barry’s Wine Notes & Memories

Don’t you just like surprises.
I had ordered a mixed case from this grower..
and had been generally disapointment with
all of them..especially after the hype
and the prizes they had won.It was more in
desperation that I decided to try the
‘final’ bottle of the six…
Spaghetti Bolognese can be like ‘Britney Spears’…
a difficult companion at the best of times.
I was going to leave the bottle for a few years…
but fate took my hand..
I’d better stop here..this is getting to poetic.
OK..back to the wine
Maibachfarm Dernauer Schieferlay
Spätburgunder 2006
Ahr, Germany
Smoke and dark cherries on the nose…no aggressiveness I had noted in the other wines….sweet opening mouthfull..nicely structured…soft and delicate..went down well..flowery style with a well-balanced bench of fruit.
Very good..and complimented ‘Britney’ as well as could be expected.
Points 16.5

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Chef Tom Cooks

I don’t bake bread often, but this is one of my favorite bread recipes. I made it today and plan on serving it with this Toscana Soup that I have cooking on the stove as we speak. The two make a perfect combo if you ask me!

3 cups bread flour
1 package Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon freshly cracked pepper
Margarine or butter, softened

1. Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.

2. Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.

3. Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.

Makes 1 loaf

Visit 1800blogger to see all of our industry leading blogs.

Submitted by ChiefWino

Much to catch up on these days as I begin my quest for “coastal” inspired wines for a new restaurant project opening later this year in DC’s Penn Quarter.

As of late, I have been sampling a myriad of wines from “Coastal” regions unknown to most wine consumers–like Michigan’s Leelanau and Old Mission Peninsulas in Northern Michigan, which lie at roughly the same latitude as Burgundy in France. Both wine regions are heavily influenced by Lake Michigan (get it–Coastal?), which helps to moderate the climate for the production of vinifera grapes.

I’ve uncovered a handful of amazing methode champenoise sparklers and some pretty darn good Pinot Noir–and who knows, if our global temperatures continue to rise, Michigan might just be the next great spot for Pinot Noir and more. Could it be the next Oregon?

If you can get your hands on any of these wines, whether via a retail shop in Michigan or via the wineries direct, you are in for a treat.

L. Mawby ‘Cremant’ Brut NV, Leelanau Peninsula, Michigan–L. Mawby only produces sparkling wines, both methode champenoise and charmat method. This is one of their best produced from the Vignoles grape. Soft with nut and yeast aromas followed by honey and truffles. Crisp with fine bubbles.

L. Mawby ‘Conservancy’ Extra Brut NV, Leelanau Peninsula, Michigan–just a touch fruitier than than Cremant with 1.5% sweetness. Fresh with floral and candied fruit aromas, honeysuckle and lemon-citrus zing on the finish. A hint of sweetness. For each bottle sold, the winery contributes $2 to the Farmland Preservation Fund of the Leelanau Conservancy, a fund dedicated to the preservation of farmland in perpetuity. Nice.

L. Mawby ‘Consort’ Sec NV, Leelanau Peninsula, Michigan–Blend of Chardonnay and Pinot Gris. Fresh and ripe with luscious peach and mango notes plus a hint of toast on the finish. Just a touch sweet with 2% sweetness.

Shady Lane Cellars Pinot Noir 2005, Leelanau Peninsula, Michigan–lighter style of Pinot with floral and cherry notes, tad bit earthy with a hint of spice. Smooth. Light body.

Black Star Farms ‘Arcturos’ Pinot Noir 2005, Leelanau Peninsula/Old Mission Peninsula, Michigan–a little subdued on the nose with cherry, truffles and a hint of spice. Not overly expressive. Smooth. Light body.

Isidor’s Choice Pinot Noir 2003, Leelanau Peninsula, Michigan–bit more meaty that the others with black cherry aromas followed by earth and truffles plus a whiff of spice. Smooth with a fresh finish. Light/medium body.

Pelee Island Winery Pinot Noir 2005, Pelee Island, Ontario, Canada–from another “coastal” region, this small island is situated in Lake Erie between Ohio and Ontario, Canada. This was by far the favorite of the lot of Pinots–intense earth and black cherry aromas followed by truffles, tobacco and a touch of spice. Smooth and crisp finish. Light bodied.

Brys Estate‘Signature’ Red 2005, Old Mission Peninsula, Michigan–blend of 50% Cab Fran, 45% Merlot and 5% Pinot Noir. Smooth and silky with layers of vanilla, wild red berries and pepper spice. Soft tannins with a touch of chocolate on the finish. Medium bodied.

Last but not least, I tasted an amazing Zinfandel from Australia–yes, AUSTRALIA.

Groom ‘Bush Block’ Zinfandel, Barossa Valley, Australia–This one definitely rivals the best in California Zin–loads of juicy red fruit aromas with the standard candied red fruit flavors and spice plus a whiff of vanilla. Smooth and silky with soft tannins. Medium bodied.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by The Cheap Gourmet

Earlier today, I discovered French Toast Bread Pudding at Windy City Restaurant Hopper; a fabulous blog with amazing recipes! This blog has archives dating back to September 2006 and categories include appetizers, chicken, lobster, seafood, shrimp, wine pairings and more.

I think the thing I enjoy most about blogging is connecting with other passionate foodies who are eager and willing to share their secrets. I left a message at Windy City Restaurant Hopper and asked if I could post her French Toast Bread Pudding recipe. Robyn, the founder of the blog, contacted me within a few hours, granting me permission. Let’s all give Robyn a round of applause and a great big THANK YOU! And, by all means, please stop by Windy City Restaurant Hopper and browse around. You’ll be glad you did!

Please note the photograph below was “borrowed” from Windy City Restaurant Hopper. You can also obtain the recipe for French Toast Bread Pudding by clicking here.

French Toast Bread Pudding
Serves 6
Prep Time: 15-20 minutes
Bake Time: 40 minutes
*Requires overnight refrigeration before baking

Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, if desired

Directions:

The next day, preheat oven to 350 degrees Fahrenheit.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup, if desired.

Praline Topping:

1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup chopped Pecans
2 tablespoons light Corn Syrup
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

Visit 1800blogger to see all of our industry leading blogs.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Cantina Cardeto “Rupestro”, 2005, IGT, Umbria

Sangiovese is the most Italian of grapes, planted in almost every region and showing up in scores of classified wines, either on its own or in highly coveted (and high priced!) blends. It would be hard to find lovers of Italian wines who haven’t sampled its rustic, food friendly pleasures.

Many people associate the varietal solely with Tuscany, or more exactly, with Chianti in all its manifestations. Grown elsewhere on the peninsula and depending on which of its hundreds of site specific variations are vinified, this adaptable grape produces a wide array of styles.

Cardeto’s Sangioivese is blended with Canaiolo, Ciliegiolo and Montepulciano. The result is a full bodied and dry wine with an aromatic, intense nose that is all Italy. Loads of dark fruit fill the mouth, smooth layers of savory berries, herbs and earth…all the things we’ve come to expect from a Tuscan Sangiovese but are surprised to encounter in one from the hills near Orvieto, more known for white wines made from Trebbiano.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Barry’s Wine Notes & Memories

This Domaine is in Fuissé..but the Chardonnay here (actually written on the back label) is from a village near Meursault. The vines are up to 60 years old.

Robert Denogent Bourgogne Blanc
Ultime Vieilles Vignes 2004
Murgey de Limozen, Mâconnais,
Burgundy, France
How best to describe this..first impression..plainly dressed girl with a heart of gold.
Some butter and cream on the nose…cool and elegant..a little layed back..but the flavour shows it’s ‘heart’…concentrated old vines…and not a wine you can drink and chat with..you need to work with it…exotic fruits…minerally..and a slight ’spritz’
at the finish.
Points 16
Liver with brown mushrooms in a white wine sauce and some pasta..simple fare that is delicious..as are many simple things in life.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by The Cheap Gourmet

It’s hard to believe Valentine’s Day is just around the corner, isn’t it? I don’t know about you, but even though Valentine’s Day has become exceptionally commercialized, I still love to indulge my family and friends with a shower of love-gifts.

In the past, I would spend hours making handmade chocolates, truffles, chocolate covered cherries and fudge. Unfortunately, I no longer have the time to make homemade goodies for Valentine’s Day. Instead, I utilize the power of the Internet and do 99.9% of my shopping online. I have found many great deals online and wanted to share one of my favorites with you today.

Black Hound New York: Now, this place isn’t cheap by any means, but it’s still a good deal. When I make homemade truffles, I typically spend around $100 to make six dozen. That comes out to about $1.38 per truffle. Black Hound New York has a box of 20-25 assorted truffles for $25, making their cost between $1.00-$1.25 each. As much as I hate to admit it, Black Hound New York truffles taste better than my homemade truffles AND they are packaged in a pretty box.

If you want to go all out, Black Hound New York offers an amazing Chocolate Creation Basket. This completely edible chocolate basket is filled with a cornucopia of chocolate treats including bittersweet chocolate truffles infused with liqueurs, white truffles, milk chocolate truffles, chocolate almond bark and chocolate hazelnut clusters. I’m telling you, it’s to die for! I bought two of these last year for Valentines gifts. One of my friends (sorry Jo!) didn’t receive hers. Bet you can’t guess where it went, LOL.

Black Hound New York also has this very interesting Chocolate Pyramid, which I haven’t tried yet, but plan to do so in the near future. It’s described on the website as, “Velvety layers of bittersweet chocolate infused with Grand Marnier, milk chocolate infused with Framboise, and white chocolate infused with Calvados buried inside a luxurious coating of cocoa dusted bittersweet Belgian chocolate.” Grand Marnier is a liquer made from a blend of cognacs and distilled essence of orange. Framboise is a Belgian beer that is fermented using raspberries and Calvados is apple brandy. Sounds intoxicating doesn’t it?

Black Hound New York has an entire section dedicated to Valentine’s Day gifts. From cakes to cookies and chocolates to pastries, you’re certain to find something that will satisfy the tastebuds of all those you shower with love-gifts. To visit Black Hound New York website, click on the banner below.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Chef Tom Cooks

1/4 cup lemon juice
1/4 cup honey
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
4 center cut boneless pork chops (1 1/2 inch thick)

1. In resealable plastic bag, combine lemon juice, honey, Worcestershire sauce, garlic and pork chops. Seal. Refrigerate 2 to 24 hours.

2. Prepare and heat grill until coals turn gray, or follow directions for gas or electric grill.

3. Remove chops from marinade, reserving marinade. Grill chops about 5 inches above medium-hot coals 12 to 15 minutes, turning once and brushing with remaining marinade.

Makes 4 servings.

Per serving: About 207 calories, 12 g protein, 21 g carbohydrates, 9 g fat, 39% calories from fat, 36 mg cholesterol, 151 mg sodium, 0 g fiber.

Visit 1800blogger to see all of our industry leading blogs.

Submitted by The Cheap Gourmet

The following Sweet and Sassy Crockpot Chicken recipe is the most amazing dish I have ever tasted. The flavors are a cross between Bourbon Chicken and Sweet and Sour Chicken. This recipe is super easy to adapt. While it calls for a whole cut-up chicken, you can also use either bone-in or boneless chicken breasts, but will need to adjust the cooking time.

Before you start cooking Sweet and Sassy Crockpot Chicken, allow me to share a few tips with you.

SWEET AND SASSY CROCKPOT CHICKEN RECIPE
Serves 8
Prep Time: 10 minutes
Cook Time: 6-8 hours crockpot; 45 minutes stovetop

INGREDIENTS:

1 whole Chicken, cut-up
1 cup Brown Sugar, packed
2/3 cup Red Wine Vinegar
1/4 cup Lemon-Lime soda
4 Garlic cloves, minced
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper, freshly ground
2-3 Green Onions, sliced, optional

DIRECTIONS:

1. Wash and pat dry chicken. Place in Crockpot.
2. In small bowl, mix together remaining ingredients and pour over chicken.
3. Turn heat to low and cook chicken for 6 to 8 hours.
4. Carefully remove from Crockpot using large tongs.
5. Transfer pieces to serving bowl. Top with fresh green onions if desired and serve immediately.

This chicken tastes heavenly when served over rice or noodles. Add a fresh salad and hot dinner rolls for a satisfying meal on a cold winter night.

Visit 1800blogger to see all of our industry leading blogs.