Food and Wine Blog

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Castello di Verduno Pelaverga “Basadone”, 2004, DOC, Piemonte

In a region famous for its Nebbiolo based wines there are a number of varietals that don’t get the attention they deserve, and this is one. Pelaverga is an ancient cultivar native to the Langhe, once planted alongside Barbera and Nebbiolo, but whose fortunes waned in the 20th century.

Starting in the 1970s single vineyards of the piccolo clone were planted in the fertile, hilly area around Verduno.The DOC zone remains small but productive.

This version displays all the varietal characteristics: a cherry red color resembling cranberry juice; scents of red berries and roses; a lightness atypical for a wine of 14% alcohol; refreshing acidity with notes of pepper and anise; and an arresting sensation of interplay between bitter and sweet.

No one is going to put down a Barbaresco in favor of this obscure beauty, but trying it reinforces the incredible breadth and diversity of Italian wines.

Submitted by Barry’s Wine Notes & Memories

Chateau Tour des Gendres
Bergerac Rouge Moulin des Dames 2000
Bergerac, France
60% Cabernet Sauvignon 40% Merlot
BIG dark colour, very concentrated with purple rim; a whiff of cedar and eucalyptus ..then that was gone..otherwise..winey smell..no real atrractions; dry palate..medium tannins holding this intact..OK..where is the balancing fruit..nowhere..it remains ‘dry’ til the end..was better with food but not really anything to write home about..
Points 15
Postscript..always a bad sign when it is longer than the notes…
Strange one here..I bought 2 bottles from a reputable merchant…the description of liquorice, vanilla & dark fruits on the nose..and tobacco and sweet oak in the mouth… were nowhere to find..there were notes about a ‘massive’ wine only just opening..but this feels like one of those that will dry out before it blossoms..I have had ‘closed’ wines before..but you could feel that there was more to come…..The bottles were ‘bin ends’..or maybe ‘dead-ends’..anyway..I have had other vintages of this..and there were attractive aromas…soft fruits..
After the first bottle which I drank a few days after delivery( I blamed myself for drinking it maybe while it had ‘jet-lag’)..I decided to give it another chance…well..it let me down again.

Submitted by The Cheap Gourmet

HOORAY! The Cheap Gourmet Newsletter is finally here! The past few months I have been working with a group of professional chefs, nutrition experts, and passionate foodies. They have agreed to share their knowledge, products and services with subscribers of the newsletter. Get ready for some of the hottest insider info available!

The Cheap Gourmet Newsletter is FREE and will arrive in your inbox every Wednesday. It’s packed with recipes, cooking tips and techniques, nutrition nuggets and special offers you won’t find anywhere else. When you subscribe, you’ll receive a complimentary copy of “Ten Gourmet Recipes” — a compilation of quick, easy and affordable recipes.

Every month, one subscriber is selected at random to win prizes valued at $25 or more. Prizes include gourmet foods and spices, cookbooks, food magazine subscriptions, kitchen utensils and more. There’s no catch other than you need to subscribe in order to have your name entered into the drawing.

As a subscriber, you’ll have opportunities to review products, attend virtual cooking classes, and be privy to private sales and special offers.

If at any time you decide the newsletter isn’t your cup of tea, an “Unsubscribe” link is included in every email. While I’d hate to see you go, the process is easy should you decide to say good-bye.

I’m excited about the upcoming editions of The Cheap Gourmet Newsletter. If you’d like to join in the excitement and receive “Ten Gourmet Recipes”, simply enter your email address in the box below. Subscription is by double-opt in only, so check your email account for your confirmation letter.

Once you confirm your subscription you’ll receive a Welcome Letter, which includes the link where you can download the free gourmet recipes.

Thank you for subscribing to The Cheap Gourmet Newsletter!

Submitted by Chef Tom Cooks !

This recipe is one of my favorites when I’m looking for a quick fresh side dish.

1 1/2 cups chopped zucchini
1/4 cup chopped onion
1 teaspoon fresh basil, minced
1/8 teaspoon garlic powder
1 tablespoon butter
1/3 cup chopped tomato
1/4 cup shredded cheddar cheese

In a skillet, saute the zucchini, onion, garlic powder and basil in butter for about 5 minutes. Stir in the tomato and cheese. Cook over medium heat for about 2 minutes or until the cheese is melted.

Serves 2

Nutrition: 75 calories, 3 g fat, 13 mg cholesterol, 141 mg sodium, 7 g carbohydrates, 2 g fiber, 7 g protein

Submitted by Chef Tom Cooks !

I enjoy a fresh pesto sauce now and again. For my birthday this year, my girlfriend Katie took me into Manhattan for dinner and a show. We ate at this nice little Italian restaurant. For our appetizer we ordered fresh tomato and mozzarella. They served it with a little drop of pesto that was just amazing. The aroma was heavenly!

Earlier this week I shared a recipe for Chicken Portobello which called for some pesto. A few of my readers have asked for a healthy pesto recipe, so here it is!

1 cup fresh basil, firmly packed
1/2 cup parsley
1/4 cup freshly grated Parmesan or Romano cheese
2 Tbs pinenuts
2 garlic cloves
1/4 cup olive oil
1 tomato, seeded
2 Tbs chicken broth

1 Place all ingredients into a food processor and blend to desired consistency (either chopped or smooth). Refrigerate or freeze until ready to use.

2 One generous serving is 1/4 cup. Mix into hot pasta or spoon onto grilled fish or chicken. (Lemon juice may be added to taste).

Nutritional Analysis:
Calories 100; Fat 9 g; Cholesterol 2 mg; Sodium 155 mg; Protein 2 g; Carbohydrate 2 g; Fiber 2 g.

Servings: 8

Submitted by The Cheap Gourmet

How would you like to win $1000 for creating an enormous burger? Well, here’s your chance; but there is a catch…

In order to enter the contest, you need to purchase The Giant Hamburger Kit. It’s only $29.95 plus shipping and includes essential elements required to construct a burger of this magnitude. For instance, the kit includes a freshly baked 16-inch hamburger bun. Where else are you going to find those? It’s not like your local grocer stocks them on the shelf.

There’s also a meat patty maker to help you craft the perfect hamburger. After all, it’s not easy to form a 16-inch patty with your bare hands. The kit includes a step-by-step guide, serving tray, and serving box so you can take the gigantic burger to your special event. If you’re hosting the event at home, use the box to keep the burger warm.

One giant burger feeds up to 25 people, making them perfect for kids sports, birthday and tailgate parties, office luncheons and having fun with friends. With football season just around the corner, now is the perfect time to invest in The Giant Hamburger Kit and enter the $1000 Best Burger Contest. Somebody’s going to win it. Why not you?

You can find everything you need to host a spectacular party and create unlimited giant hamburgers by shopping in The Giant Hamburger Store. Not only can you purchase hamburger kits, you can also pickup extra buns, various seasonings, pickles, kitchen tools, BBQ grill and even a disposable camera to capture your special event.

The Giant Hamburger is also hosting a “Who Can Do It ?” contest. If you can eat an entire giant hamburger by yourself within 2 hours, you can win $1000. The website provide contest details along with ideas for how to host a “Eat the Whole Thing” Challenge. If you or someone you know can eat it all, read the details at TheGiantHamburger.net.

Good Luck!

Submitted by The Cheap Gourmet

Here we go again folks — another food recall. This time it comes from Topps Meat Company who is voluntarily recalling more than 300,000 pounds of frozen hamburgers due to e-Coli contamination.

The recall affects mainly 10-pound boxes of frozen patties sold under the names:

Butcher’s Best 100% All Beef Patties
Kohler Foods
Sand Castle Fine Meat

Additionally, some 2, 3, 5 and 8-pound boxes of frozen patties sold under the name of Topps 100% Pure Ground Beef Patties are being recalled.

Topps Meat Company frozen hamburger patties were distributed nationwide. According to the USDA, recalled patties include the number “Est. 9748″ inside the USDA mark of inspection, and were produced on June 22, July 12 or July 23.

The United States Department of Agriculture issued the recall on Tuesday, September 25, 2007. If you have purchased frozen hamburger patties, review the USDA News Release to see if your product is listed.

Symptoms of e-Coli poisoning include diarrhea, bloody diarrhea, severe abdominal pain, nausea, vomiting, mild fever and anemia (reduced red blood cells in the blood). Typically, e-Coli poisoning affects children and the elderly more severely than adults. Symptoms usually disappear within a week, but in those with weakened immune systems or other health problems, e-Coli can cause kidney failure, long term disability and even death.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Here are the top eight wines available in the PLCB stores in the good state of Pennslvania. Even if you don’t live here, these are worth seeking out. Don’t forget to check out our new wine glasses while you are here.

Primo Estate 2006 La Biondina, Adelaide $12
Grotto fresh! A simple and fun wine without any pretense. Think of your glass as one giant melon-baller and the wine is a big ripe… you get the idea.

To add to the “its so trashy its cool” vibe of this wine, it is made from Colombard (you’d typically find the grape in a $5 gallon jug, not in a fine wine.) The aromatics of cilantro and nectarine vault this wine and its quick zig-zag of minerality really turns this into great pleasure. Read more

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Roagna Dolcetto d’Alba, 2005, DOC, Piemonte

The name Dolcetto derives from dolcezza, meaning sweetness, and refers to the berries of the varietal, a quality that does not show up in the wines of its seven DOC zones.

Roagna is regarded as a producer of traditional Piemontese wines, and this Dolcetto is no exception. Late harvested grapes are unfiltered. Longer fermentation and maceration are evident in the depth of color and flavor extraction.

A delicate nose of mint and herbs is followed by a mouthful of juicy plum and blackberry.

The fruit shows impressive ripeness for this area and stays sharp and fresh right to the mildly bitter, foresty finish.

Submitted by Chef Tom Cooks !

This dish is jam packed with flavor and makes for a great presentation. Prepare this next time you have guests over and you will be amazed at the compliments! Even better…impress your date my preparing this dish for a nice romantic candle-lit dinner. Don’t forget the wine !

Ingredients:

2 Chicken Cutlets (5oz)
2 Medium Portobello Mushrooms
½ Red Fire Roasted Pepper
3 slices Fresh Mozzarella Cheese
Teaspoon Pesto Sauce
½ Teaspoon Balsamic Vinegar
½ Cup Rice Pilaf
1 Cup Vegetable Medley

Instructions:

Rub Chicken Breast With Pesto
Grill Chicken With Potobello and Red Pepper
Layer Chicken Portobello and Red Pepper, Top With Fresh Mozzarella
Melt Cheese and Place At 6 O’clock on Plate
Place Rice at 3 O’clock and Vegetable at Nine O’clock
Place Balsamic On Bottom of Plate
Make Sure Chicken Portobello Has Rested Before Plating or water from Mushroom Will Leak On Plate.
Top With Basil Chiffonade

What is a Basil Chiffonade?

Chiffonade is a French cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

Check out this video that demonstrates this technique:

Submitted by Chef Tom Cooks !

While it is enjoyable to dine out now and again, there is nothing better than eating food that is prepared at home.

Despite what many people think, you do not need to attend a fancy culinary school to cook delicious food just like the dishes you enjoy at your favorite restaurants. While for many, the secret to these famous restaurant recipes remains a mystery, the top secret recipes from America’s most popular restaurants have indeed been decoded. A new cookbook which has just been released to the public has finally solved the mystery behind America’s Most Wanted Recipes.

The CEO’s of these corporations do not want you to have these recipes.

With the help of expert chef’s and thousands of kitchen testers, these copycat recipes have been fine tuned to taste exactly like the authentic restaurant versions. Finally, the secrets have been unlocked from the kitchens of Applebee’s, Boston Market, Chili’s, Hard Rock Café, KFC, Macaroni Grill, Olive Garden, Outback Steakhouse, Red Lobster, Taco Bell, T.G.I. Friday’s, Wendy’s & many more!

The bills from your favorite restaurants can sure add up at the end of the month.

When you cook these same mouth watering meals in your own home, you save tons of money. You would be surprised to know that you probably have many of the necessary ingredients to prepare these copycat recipes already in your kitchen.

One of the most preferred copycat cookbooks available now is America’s Most Wanted Recipes which has just released a brand new second volume with over 100 newly tested recipe clones. Besides the accuracy of these recipes, America’s Most Wanted Recipes does a great job at making the cooking process a breeze. The recipes are easy to read and feature simple cooking instructions so people of all cooking abilities will be able to cook like a professional. Now you can impress your family and guests by preparing restaurant quality meals at home.

If you are interested in learning how to cook your favorite restaurant foods at home, go to Recipe Secrets. Learn about all the recipes and bonuses included in America’s Most Wanted Recipes.

Would you like to view a video of Applebee’s Fiesta Lime Chicken being prepared from this cookbook? [Read more →]

Submitted by Chef Tom Cooks !

A nice and easy side dish. Need I say more ?

INGREDIENTS

6 tablespoons butter
1 cup long-grain rice
1 3/4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a heavy 3-quart saucepan with lid, heat 2 tablespoons of the butter. Cut the remaining butter into small pieces and set aside. Add the rice to the pan and cook over medium heat, stirring constantly with a wooden spoon, for 2 to 3 minutes, or until the rice begins to turn opaque. Do not brown the rice.

Add the chicken stock, salt, and pepper to the rice. Bring the mixture to the boiling point, stirring constantly. Cover the pan tightly and turn the heat down as low as possible. Cook without stirring, for 12 to 15 minutes, or until all the liquid has been absorbed. The rice should be tender, but not mushy. Stir the reserved butter into the rice. Remove from the heat and let stand, covered, for 5 minutes.

Serve immediately.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

A bottling from AVV’s new Reserve line, this Cabernet is a good step forward for this family-owned winery. The aromatics begin with a whiff of buttered popcorn flowing into fresh tobacco and basil along with a solid dose of blackberry. On the palate, the wine hits off with eucalyptus and graphite under a core of just-ripe cherries and hazelnuts. Tart cherries and cinnamon roll out in the end.

The Cabernet is definitely a middle-weight with high acidity and raw tannins that will soften after 3-6 years of aging. $35 retail.

Submitted by The Cheap Gourmet

Celebrate the Grape Sweepstakes is sponsored by Center for Wine Origins and includes 5 day/4 night vacation for two to Champagne France, Porto, Portugal or Jerez, Spain.

Celebrate the Grape Sweepstakes will send Three Grand Prize winners and their guest on the trip of their dreams where they can discover the origins of fine wine.

Prize packages include round-trip, coach class transportation from New York City to the France, Portugal or Spain and hotel accommodations. Winners must be 21 years of age on or before August 29, 2007.

To enter the contest, you must answer three questions about wine. Therefore, I highly recommend visiting the Center for Wine Origins website and honing up on your wine knowledge. While you’re there be sure to check out the the cool interactive pairing wheel under the “Wine Cellar” link.

Don’t delay entering Celebrate the Grape Sweepstakes because it ends on September 29th. Your chances of winning are pretty good, as they are only anticipating 5,000 entries. Good Luck!

Submitted by The Cheap Gourmet

The first time I saw vineyards was during a trip to Napa Valley in 2000. My husband and I spent three days in Wine Country. We visited the vineyards, took a trip on the Wine Train, and ate at spectacular restaurants. Napa Valley is near and dear to my heart because that is where my husband proposed to me. It was quite romantic!

It’s amazing to me how many celebrities own vineyards. While in Napa, we visited Hollywood producer, Francis Ford Coppola’s winery. It was one of the most stunning places I have ever seen. I believe the name was recently changed to Rubicon Estate. If you ever have the opportunity to visit, by all means go.

Sopranos’ star, Lorraine Bracco, offers a nice selection of wines through Bracco Wines. Lorraine got involved in the wine business in 2004 and currently offers eight varietals including a Pinot Grigio and Primitivo. Bracco’s wines have been featured on Top Chef.

Other celebrities who own vineyards include Sting, Bob Dylan, Olivia Newton John, Mick Fleetwood, Mario Andretti and Emeril Lagasse.

For those of you who invest in wine take note. Celebrity Cellars offers a unique line of wines and a one-of-a-kind wine club. For $100 a month, you can build a matched and numbered Collection set for either the Rolling Stones or Madonna. Labels for the Stones depicts the infamous “tongue”, while Madonna’s depicts (no, it’s not the infamous cone bra!) her “Confessions” tour.

Individual bottles of wine are available and each is wrapped with a gorgeous art label. Selections include Pink Floyd’s “Dark Side of the Moon” and KISS’s “KISS This,” a commemoration of over 30 years of the world’s greatest rock ‘n roll band. To learn more about Celebrity Cellars visit their website at www.CelebrityCellars.com.

Submitted by The Cheap Gourmet

When I was introduced to pairing wine and chocolate, I thought I had died and gone to heaven. Not only do you get the dopamine “feel-good” rush from the chocolate, but also the soothing affect from the wine. Talk about a nice mellow buzz

When it comes to pairing wine with chocolate, there are no absolutes. However, you might want to start experimenting by seeking out wines that have the same flavor notes as the chocolate. For the adventurous soul, seek out wines that have contrasting flavor notes.

Below are some suggestions to help you get started pairing wine with chocolate.

Bittersweet Chocolate ~ Bordeaux, Cabernet Sauvignon, Merlot, Zinfandel
Milk Chocolate ~ Muscat, Tawny Port
Semisweet Chocolate ~ Bordeaux, Merlot, Tawny Port, Ruby Port
White Chocolate ~ Champagne, Muscat, Riesling
Chocolate with Fruit-creme centers ~ Marsala, Pinot Noir, Rose Champagne
Fruit-Flavored Chocolates (Chocolate Covered Cherries, Strawberries or Truffles with fruit centers) ~ Merlot, Ruby Port
Chocolate with Mint centers ~ Cabernet Sauvignon, Zinfandel
Chocolate with Nuts ~ Cabernet Sauvignon, Sherry, Tawny Port

Chocolate and wine pairing parties are becoming quite popular and are a great way to experiment with new flavors. There are two ways to host a wine pairing with chocolate party. Either you can provide the wine and chocolate OR invited guests can bring a bottle of wine and their favorite chocolate. I don’t know about you, but as The Cheap Gourmet, I like the second option.

Wine and chocolate pairing parties can be a lot of fun. However, please, please, please do not let guests drink and drive. One solution to this concern is to hire a limo service for the evening. Imagine having guests delivered to your door in a stretch limo. That will get your neighbors talking!

While you might be thinking limo service is too expensive, if everyone pitches in, it can be more cost effective than a round-trip taxicab. If you host your party during the week, limo rates are typically lower.

Another option is to have a sleepover. Seriously, when was the last time you had one? Invite guests to bring their sleeping bag and jammies along with their favorite bottle of wine and box of chocolates.

Whether you host a party for 2 or 102, have fun experimenting with the various wines and chocolates. Don’t be afraid to venture into unknown territory. Once you discover your favorite pairing, feel free to share it with us by posting in the Comments section.

Submitted by Chef Tom Cooks !

Earlier this month I told you about another great blog; Janet Is Hungry is a great blog with delicious recipes and mouth watering pictures. Recently, I prepared her version of Stuffed Tomatoes and i figured, why not film it? So that I did. They came out really good, though next time I might try mixing a little breadcrumbs into the vegetable-cheese mixture. With no further delay, I now present you with my video for preparing Stuffed Tomatoes. I hope you enjoy the video, your comments are welcomed.

If you need the recipe for Stuffed Tomatoes, get it here.

Submitted by Barry’s Wine Notes & Memories

A mature woman and a young wine..or would you prefer it the other way round? (not sure my wife would so we’ll stick with the first version.)
Anyway.. an 83 year old wine and a 19 year old girl..would never work!
Took my mum, who is here visiting me, to our local Bistro..where they cook fresh food at reasonable prices..and..and.. I can take my own wine and pay corkage.

Bodegas Torremilanos Cyclo 2003
Ribera del Duero, Spain
Tempranillo 95% from 100 year old vines with the rest Cabernet Sauvignon & Merlot.
Deep purple; big meaty wine with power; opened in glass but still holding on to most of what’s in there, iron fist; rich and full, dark fruits with a tannic bite, well-balanced…could be more attractive..but that’s the style..a Parker wine..and the 2004 is supposed to be better.
Points 17

Mum..
Points 20

Submitted by Barry’s Wine Notes & Memories

A new chef in a hotel restaurant…..having heard his previous abode had been good..we decided to try his new venture. Hotel Columbia in Rüsselsheim..Restaurant ‘Navette’
Well..we were surprised ..it was a superb evening..you had to eat a menu..but the food was so light and tasty..you never had the feeling you were overdoing it. On the left is the menu card.. you can choose 4 or 6 courses in what order you wish.
Excellent atmosphere and service.
The wine list I had viewed a couple of days before
and on the afternoon before we went..I called Herr Salwey to ask if he had drunk the chosen wine recently. ‘Three weeks ago’ he said..’it was excellent’

Salwey Oberrotweiler Kirchberg Spätburgunder
Spätlese trocken 1999
Kaiserstuhl Baden, Germany
Medium deep colour with orange rim; super aroma, all you ask for in a ripe version of my favourite grape…smoky, spices..reserved elegance; perfect weight in the mouth..every sip a real pleasure..
I drank the bottle ALONE (Mum & Wife were on the bubbly)…It went down so well and at it’s peak now..and I’m gonna give it….
Points 18

The lamb was perfectly
presented
mmmmmmmmmm…….

Submitted from M V Consulting, Inc.

In celebration of the 500th post on Black Entertainment USA (http://www.blackentertainmentblog.com), owned by parent company M V Consulting, Inc., a give-away contest has been created in association with the Instinct restaurant and nightclub.

Announced today by M V Consulting, Inc. president Michael Vass, the give-away contest will be open to all visitors of the blogs and websites owned by the Company. Mr. Vass stated,

“I wanted to give something back to all the repeat visitors that have helped the company and all the blogs grow. Without their attention, comments, and word of mouth there would never have been 500 posts seen in over 62 countries each month. That is impressive growth and repeat visits. It just seems to justify what I believe, that giving back to this community is the right thing to do.”

The terms of the contest are as follows:

1. The contest will be providing gift certificates for a full meal, with a bottle of wine for those age 21 and older, for 2 at the Instinct Restaurant located in Endicott, NY valued at $75 each certificate.
2. For those that are not in the Greater Binghamton area, or not planning to be in this area to claim their prize, a donation can be made by M V Consulting, Inc. to the organization of the winner’s choice (as allowed by the United States law) for an amount equal to the original prize.
3. Contestants need to send an email to Contest@vassconsult.com with the headline or body containing the words “I’m Hungry”

4. Contestants must be 18 years of age to be eligible, no purchase is necessary. Winners must be 21 or older to have any alcohol products.
5. Contest will run from September 24, 2007 to October 14, 2007 at 11:59pm.
6. All emails received must be valid email addresses.
7. Upon notification winners must provide an address where gift certificates can be received. Only 1 address per family is valid for this contest.
8. Winners of contest agree to allow the use of their first name, last name initial and state for promotional purposes by M V Consulting, Inc. and any of its websites.

President Vass went on to say,

“My thanks to all the visitors to all the sites of M V Consulting, Inc. (http://www.mvass.com, http://www.vassconsult.com, http://www.cafepress.com/nova68) including Black Entertainment USA. Good luck to all who participate.”

About M V Consulting, Inc. and Michael Vass
Mr. Michael Vass is a former securities industry account executive of good standing, and currently works in the field of investor relations. He has served in the US Marine Corps Reserves, as well as worked and studied in such diverse fields as entertainment, communications, philosophy and chemistry. He has lived abroad, in Moscow and Tbilisi, as well as in various cities throughout the United States.

Mr. Vass is President of M V Consulting, Inc. a diversified private company that maintains divisions in search engine optimization, an online store, political and entertainment celebrity blogs. It is the combinations of these unique experiences that have led Mr. Vass to the creation of M V Consulting, Inc. The Company owns Black Entertainment USA, VASS, a corporate website, and an online store.

Submitted by Chef Tom Cooks !

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Cheesecakes can be made of ricotta cheese, havarti, quark or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate may be added, and a fruit topping, like strawberries, is frequently added.

One of my readers has requested a good cheesecake recipe… Your wish is my command! Enjoy this recipe for Lemon Cheesecake.

Ingredients

1 cup finely crushed NILLA Wafers
3 Tbsp. sugar
Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1/2 tsp. vanilla
4 eggs, divided
3/4 cup sugar
2 Tbsp. cornstarch
1/2 cup water
1/4 cup lemon juice

Directions

1. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

2. Mix cream cheese, 1 cup sugar, flour, 2 Tbsp. juice, peel and vanilla with electric mixer on medium speed until well blended. Add 3 eggs and egg white, mixing on low speed just until blended.

3. Separate 1 of the eggs. Add egg white to cream cheese mixture along with remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

4. Bake at 325°F for 50 to 55 minutes or until center is almost set if using silver springform pan. (Bake at 300°F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

5. Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Stir 2 Tbsp. of the hot mixture into egg yolk; return to hot mixture. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake; refrigerate until set.

Submitted by Chef Tom Cooks !

I was visiting my brother this weekend and we had a nice barbecue. He prepared this simple variation of baked potatoes, and it was really good!

4 potatoes
3 tablespoons butter, melted
3 tablespoons honey
1-2 tablespoons water
kosher salt, to taste

Wash your potatoes in the sink. Then dust the potatoes with salt, to taste. Place the potatoes on the upper rack of your grill or not directly over the heat. These can also be prepared in the broiler. Combine the butter, honey and water in a bowl and brush the potatoes with the butter-honey mixture. Rotate the potatoes and continue to brush them with the mixture every few minutes. After about 30 minutes, you the potatoes should be tender and ready to serve.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Cantine Cardeto “Rupestro”, 2002, IGT, Umbria

Even though Sangiovese is Italy’s most prolific and widely planted grape it is popularly associated with Tuscany- Chianti to be specific.

In the hils near Orvieto, blended with Canaiolo, Ciliegiolo, and a touch of Merlot, it assumes a character unlike that of other Samgiovese styles from Umbria.

The nose is decidedly dark and fruity, as are the berry flavors that roll across the palate on a wave of smooth texture that slowly reveals depth and intensity.

From first swirl to final sip this ia a wine that showcases its pedigree and evokes the green heart of central Italy.

Submitted by Barry’s Wine Notes & Memories

When do you drink Champagne? When you are celebrating…..seems to be the general usage.
Every time I have drunk a good bottle..I threaten myself to buy more but never do. I get the odd bottle as a present..that’s about it. I do, however, have 3 bottles of Dom Perignon in the cellar. Vintages 1982. 1985 & 1993. These age longer than any other Champagne house along with Krug. My most memorable Champagne memory is a Magnum of Krug..drank with a friend about 20 years ago..accompanied by 36 Oysters..extravagant I know..but try it one time in your life!

Anyway..the total of Dom’s has been reduced by one..was I celebrating..well..sort of.. my mum is staying a little longer with us, my soccer team ( Manchester City ) is second in the English Premier league, the newspaper article was a success..and..well..
the bottle is now 25 years old!
Moët et Chandon Dom Perignon 1982
Champagne, France
When to drink this style..Now or Never could be the answer..maybe this was a few years past it’s best..but if you check the expert’s notes..even in the mid 90’s they were saying it was just reaching it’s peak. So..how was it..

Cork had lost the thickness one associates with Champagne..but was firm..and came out with a plop rather than a pop! Very good colour, golden..still a lively pour..small fine bubbles…which disappeared fairly quickly; smoky, touch of oak,..some honey; very good mouthful..again cream..with an elegant prickle reminding you this is still a Champagne, no sign of deteriation even after 90 minutes. As I divulged each glass (slim Champagne glass..see photo )..the wine changed..sometimes I liked it more..

How do you mark it?….some drinkers would say it is TOO mature..the French rarely drink their Champagne very old..the Brits tend to lay them down..even a normal bottle will be given a year or two..from experience this does improve many a ‘Fizzy’ one.
OK…it was a fine bottle..very interesting..and at times very good..so
Points 17.5 – 18

Perfect companion for Champagne is smoked salmon…
we had wild Irish salmon and some smoked trout.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

by Beth Case
Filed Under The Wine World

Eric Arnold is in love.

Not simply with wine, or New Zealand wines, or the people who grow and create those wines. No, Eric is in love with the whole damn mess of it all.

First Big Crush is a book about a man with a lot of passion, not necessarily a lot of sense, and a whole year to give in to his obsession in hot pursuit of experience and a love affair that he will certainly never forget. Read more