Food and Wine Blog

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Keith pulls out the Burgundies

The 1er Basics

1. Simonnet Febvre 2005 Chablis

2. Simonnet Febvre 2005 Premier Cru Chablis, Vaillons

Styles & Age in 1er Burgundies

1. Robert Ampeau 1976 1er Cru Volnay-Santenots

2. Camille Giroud 2002 1er Cru Maranges, Le Croix Moines

The Grand Cru

1. Latour 2002 Chambertin Grand Cru

What to drink while you wait

1. Chateau e La Tuilerie 2003 Vin de Pays

2. Chateau Hau Nadeau 2005 Bordeaux Superier

Tracking the Cellar

1. Paul Autard 2003 “La Cote Ronde” Chateneuf-Du-Pape

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

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Anthony Masapollo of Le Castagne
Frank Cipparone of the Wine School

How to Vote for your Favorite Pairing.
Give your favorite pairing in the flight a “2″ and the other a “1″.

First Flight

Proscuitto and Melon Skewers

1. __________________________ Score:

2. __________________________ Score:

Second Flight

Assorted Olives

1. __________________________ Score:

2. __________________________ Score:

Third Flight

Truffled Polenta with Wild Mushroom.

1. __________________________ Score:

2. __________________________ Score:

Fourth Flight

Testun a Barolo

1. __________________________ Score:

2. __________________________ Score:

Total #1_________

Total #2_________

Submitted by The Cheap Gourmet

I missed the last two episodes of Top Chef and went to BravoTV.com to find out who won. If you’re like me and didn’t see the winner, it was Hung. Personally, I wasn’t all that fond of Hung’s personality, but he was definitely very focused and has an incredible passion for cooking. I was rooting for Casey, but Hung was deserving too. Oh well, life goes on…

While at Bravo’s website, I discovered the Bravo for Foodies website, which is packed with all kinds of cooking info. You can find all kinds of Foodie blogs including The Chocolate Blog, Rocco DiSpirito’s blog and Tom Colicchio’s blog. There’s a recipe finder which includes many of the Top Chef recipes. If you salivated over Hung’s food, there are several of his recipes posted.

If you like Match Games, check out the Memory Match and Foodie Match. I found the Foodie Match to be easier than the Memory Match. Once you play a round of either game, you’ll have access to additional match games. I’ll warn you that it’s a little addicting, so don’t start if you don’t have a little time to play.

The recipes are the highlight of the website. There’s a recipe for Berry Cheesecake in the Desserts section that is calling my name. Go check it out and grab your favorite Top Chef recipes at www.BravoForFoodies.com.

Submitted by Chef Tom Cooks

This is my go-to recipe for when I’m looking for a nice meal that is super filling and makes for great a great lunch the next day! This is my basic recipe, but I’ll sometimes get creative and add any extra goodies I have handy in my kitchen. I also like to spice my plate up with some crushed red pepper.

1 lb. spaghetti
1/2 tablespoon chopped garlic
2 tablespoons olive oil
1 cup chicken stock
1 cup chopped Italian sausage, cooked
1 cup broccoli, blanched
1/4 cup lemon juice
salt, to taste
1/2 cup Parmesan cheese
bread crumbs

Cook the spaghetti according the package directions. Saute the garlic in olive oil. Add chicken stock, sausage, broccoli, lemon juice and salt. Toss with spaghetti and Parmesan cheese. Top with bread crumbs.

Submitted by The Cheap Gourmet

Omaha Steaks is currently running a contest to win $1000 worth of free steaks. All you have to do is provide your email address and you will automatically be entered in the drawing. If you haven’t shopped with Omaha Steaks before, you’re going to be in for a real treat!

Omaha Steaks offer a vast array of steaks, seafood, poultry, veal, pork and lamb. Choose from incredible pasta dishes including lasagna, ravioli and fettuccine alfredo. Make dinnertime easy and delicious with frozen prepared meals including family style meals, premium beef meals, gourmet chicken meals, great start breakfasts and more.

Omaha Steaks also has you covered on side dishes, appetizers, sauces and seasonings, and the most delectable desserts you have ever tasted!

As if that weren’t enough, Omaha Steaks offers a nice selection of monthly or quarterly Gift Plans, along with cookbooks, wines and even pet treats.

Stop by Omaha Steaks website and enter your name in the $1000 Free Steaks drawing. While you’re there poke around and see all that they offer. Their monthly Gift Plans are perfect for the person on your holiday gift list that is hard to buy for or already has everything.

If you’re planning to entertain guests during the holidays, try the Ultimate Sampler which includes:

4 (5 oz.) Filet Mignons,
4 (5 oz.) Top Sirloins,
4 (4 oz.) Boneless Pork Chops,
8 (3 oz.) Gourmet Franks,
4 (4 oz.) Omaha Steaks Burgers,
10 portions of Potatoes au Gratin

The Ultimate Sampler normally retails for $201.00, but it’s currently on sale for $59.99. That’s a savings of $141.01. Additionally, Omaha Steaks is offering 4 free gifts with the purchase of the Ultimate Sampler, including: 6 Omaha Steak Burgers, 6-piece Cutlery Set, Cutting Board and a very handy Document Bag.

Submitted by Chef Tom Cooks

1 beef tenderloin (3-4 pounds), trim the fat
1 tablespoon coarse salt
2 tablespoons crushed black peppercorns
2 tablespoons crushed white peppercorns
2 tablespoons crushed green peppercorns
2 tablespoons pink pepper berries
3 tablespoons extra virgin olive oil
Assorted whole peppercorns, for garnish

Rinse the tenderloin under cold water and then pat dry. Combine salt and peppers in a small bowl. Rub and press the mixture into the beef. Let stand at room temperature for 30 minutes.
Preheat the oven to 425 degrees F. In a large saute pan over high heat and heat the olive oil. Add the beef and brown well on all sides, about 6 minutes. Remove from pan to a well oiled rack set in a shallow roasting pan. Roast for about 30-35 minutes for medium rare. Remove to a cutting surface and let stand for about 15 minutes. Carve crosswise into 1/2 inch thick slices. Garnish with peppercorns.

Submitted by Barry’s Wine Notes & Memories

The first time we found our ‘little heaven’ Gasthof Rebstock in Kappelrodeck-Waldulm……in October 2006..we spent 2 days..then in March it was 3…we decided on 4 this time..and after every visit we wanted to stay longer.Unfortunately, as before, our room was already booked.The only solution is to book for four weeks..and cancel when we have had enough..or until
I have tried the whole wine-list.

‘Rebstock’ is run by Karl Hodapp…able assisted by his wife Sandra Stark..who gave birth to a baby boy on Thursday 18th October (Sebastian)..so she was not ‘available’ for our visit this time. The staff is excellent..and are having to work longer hours until she returns. The ‘Gasthof’ is open 6 days a week…also for lunch.. and throughout the day for tea, coffee or snacks. They have 11 rooms…our room number 11 has a view of the vineyards. Karl also ‘oversees’ his own vineyard..makes his own ‘Brantwein’..but spends most of his time in the kitchen presenting top quality food at a fair price for the restaurant. On our last visit he kindly showed me his wine cellar.. and gave me a ‘present’.. so I returned the favour after arriving.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Fall is finally here - that time of year to get cozy on the sofa under a nice burning lamp, a lovely bottle of wine, and a terrific read. For those of you following Frank Cipparone’s Italian Picks, a great novel to dive into while drinking the Ornello Molon Raboso 2003; the Cristina Ascheri Langhe Arneis, 2006; or the Casa Librandi Ciro “Duca di San Felice” Riserva 2003; is Patricia Highsmith’s The Talented Mr. Ripley.

Highsmith’s protagonist is the very sordid yet very likeable Tom Ripley, and as Highsmith takes her reader on a journey through his twisted mind, she also takes them through the heart and twisted countryside of Italy. Read more

Submitted by THE WINE SCHOOL OF PHILADELPHIA

The aroma of spicy, peppery raisins soaked in Dr. Pepper, but in a good way. This is classic, peppery California zinfandel, yet the blue fruits of the 7% petit sirah add an even greater sense of richness. The mid-palate isn’t nearly as sweet as the nose suggests, likely the result of substantial tannins that need some time to mellow out. You don’t have to wait, though: An hour in the decanter will work just fine.

Submitted by The Cheap Gourmet

It’s here!! The fabulous “Pumpkin Patch Recipe Collection” is now available as a free download! This 20-page PDF report includes recipes for:

Baked Pumpkin with Rice Pilaf
Pumpkin Chili
Pumpkin and Romano Dumplings
Perfect Pumpkin Stew
Toasted Pumpkin Seeds
Pumpkin Bread with Cranberries and Almonds
Pumpkin Dip
No-Bake Pumpkin Cream Pie
Pumpkin Seed Brittle
Pumpkin Smoothies
Homemade Whipped Cream (including Pumpkin Whipped Cream, of course!) and…
A Pictorial Guide to Types of Pumpkins

The Pumpkin Patch Recipe Collection is a PDF file that requires the use of Adobe Reader. If you do not have Adobe Reader installed on your computer you can download it for free at www.Adobe.com.

Click here to download
The Pumpkin Patch Recipe Collection

Submitted by The Cheap Gourmet

Baked Stuffed Pumpkin with Rice Pilaf
Baked Stuffed Pumpkin
Serves: 6
Pumpkin Prep Time: 15 minutes
Pumpkin Bake Time: 1 hour
Pilaf Prep Time: 5 minutes
Pilaf Cook Time: 1 hour, 10 minutes

Ingredients:

1 5-6 pound Pumpkin
3-3/4 cups Water
1 cup Brown Rice
1/2 cup Wild Rice
1 Tbsp Butter, unsalted
1 cup Shallots, finely chopped
2 small Granny Smith apples, cored and diced
3/4 cup Pecans, chopped
1/8 tsp Cinnamon, ground
1/8 tsp Nutmeg, ground
Salt and Pepper to taste
3 Tbsp Apple Cider
1/2 cup Golden Raisins

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Using a sharp knife, cut off top of pumpkin. Scoop out seeds and pulp and discard.
3. Place the pumpkin and pumpkin top on a baking sheet.
4. Bake in center of oven until inside of pumpkin is tender, about 1 hour.
5. Remove from oven and cover top of pumpkin with foil.
6. While pumpkin is baking, add water to medium saucepan and bring to a boil.
7. Add brown and white rice and return to boil.
8. Reduce heat to simmer and cook until most of the water has been absorbed, about 50 minutes.
9. Remove from heat and let stand for 10 minutes.
10. Heat butter in large skillet over medium heat.
11. Add scallions and saute until light golden brown.
12. Add apples, pecans, spices, salt and pepper. Saute for 5 minutes, stirring frequently.
13. Add apple cider and saute additional 5 minutes.
14. Add raisins and saute for 5 more minutes.
15. Remove from heat and combine with rice. Mix well.
16. Transfer rice pilaf into pumpkin and cover with top.
17. When serving, scoop out pumpkin flesh with pilaf.

Submitted by The Cheap Gourmet

Pumpkin Bread with Cranberries and Almonds
Yield: 1 loaf
Prep Time: 15 minutes
Bake Time: 1 hour, 10 minutes

Ingredients:

2 cups Whole Wheat Flour (or all-purpose white)
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1 teaspoon Baking Powder
3/4 teaspoon Sea Salt
1/2 teaspoon Baking Soda
6 tablespoons (3/4 stick) unsalted Butter, room temperature
1 cup plus 1 tablespoon Sugar
2 large Eggs
1 cup Pumpkin, canned, solid pack
1 teaspoon vanilla extract
2/3 cup Buttermilk
1/2 cup dried sweetened Cranberries
1/2 cup coarsely chopped unsalted Almonds

Directions:

1. Preheat oven to 350° Fahrenheit.
2. Butter 9×5x3-inch loaf pan. Line bottom and long sides with waxed or parchment paper.
3. In medium bowl, whisk flour, spices, baking powder, salt, and baking soda until blended. Set aside.
4. Using electric mixer, beat butter in large bowl until fluffy.
5. Gradually add 1 cup sugar, beating until blended.
6. Beat in eggs, one at a time.
7. Add pumpkin and vanilla; beat on medium-low speed until ingredients are well incorporated.
8. Slowly add one-third of of dry ingredients and one-third of buttermilk into pumpkin mix. Repeat two more times.
9. Fold in cranberries and almonds.
10. Pour batter into loaf pan.
11. Sprinkle with 1 Tablespoon sugar, if desired.
12. Place loaf pan in oven and bake until toothpick inserted into center comes out clean; about 1 hour and 10 minutes.
13. Cool bread in pan on baking rack for 15 minutes.
14. Cut bread at short ends of pan to loosen. Turn bread out onto rack; peel off waxed paper.
15. Cool completely before serving.

*Pumpkin Bread with Cranberries and Almonds can be made up to two days in advance. Securely wrap loaf in plastic wrap and store in cool, dry area. Bread can be frozen up to 3 months if wrapped in plastic wrap, then a layer of foil. Let thaw at room temperature.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

These are the top wines for the next month or so. Grab them when you can! You can use our Wine Finder to locate all these wines.
Bodega Norton 2005 Malbec Reserva (Chile)
PLCB: $12/Outside of Pennsylvania: $13-$20

This wine is everywhere right now, and its worth picking up a few bottles at the current ($12) PLCB price. The structure is aggressively tannic and muscular with a core of bitter chocolate and raspberry. Sweet oak flavors come through in the finish as vanilla and toast.

Graham Beck 2001 “The Ridge” Syrah (South Africa)
PLCB: $15/ Outside of PA: $24
Oddly enough, the best “Chairman Selections” in the PLCB system are not really part of that program. They just arrive without any fanfare. This is one of them. This Syrah drinks like a crozes hermitage. A jet of acidity lifts the intense roasted game flavors with accents of cranberry and blackberry. The finish is dense with briar and smoke, but this medium-bodied beauty never feels unbalanced or overly aggressive.

Read more

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Eric really should have told me to take the right infront of the Amish lass picking flowers. She was there everytime I sped past. Eric Miller’s voice, recorded and replayed several times over the feeble speaker on my cellphone, is calmly giving directions to turn right at Mansion street.

After a few more circles through the Brandywine Valley, I manage to accidentally turn up that correct street–Natmensing Road–and drive between an home that looked to be propped up by tall grass and a barn that should have been. I turn up the hill, and am suddenly –potholes be damned– driving into a hilltop vineyard at 40 miles an hour.

Hitting the brakes as the rows of empty vines flicker by, I tuck the car against the deer fence on the top of the hill. Getting out in a juggle of camera, notebook and cellphone, I make a few stumbling steps until I can get my self in order. Calm and professional, I start walking into the nearest row of vines. Within a few steps, I looe my footing again. This time, its not just my inherent clumsiness, it is pure amazement.

Eric, the winemaker & co-owner of Chaddsford Winery, had called me a few days before. There was a possiblity of a ladybug infestation and he had asked me to tag along as he inspected the vines. He was planning to finally harvest his Cabernet Sauvignon in a few days, but such a infestation would mean problems. The bugs –if accidentally harvested with the grapes– would give the wine a nasty swampy smell.

Read more

Submitted by The Cheap Gourmet

Pumpkin and Romano Dumplings
A touch of crispiness and a dusting of cheese is the perfect balance with the smooth pumpkin texture.

Serves 8
Prep Time: 10 minutes
Cook Time: 18-20 minutes

Ingredients:

2 tsp salt for boiling water
1 cup Pumpkin, canned solid-pack
2 large Egg
1 tsp Sea Salt
1/4 tsp Nutmeg, ground or 1/2 tsp freshly grated
1/4 tsp Baking Powder
1 cup Whole Wheat Flour (or all-purpose white)
6 Tbsp Butter, unsalted
1 cup Romano cheese, finely grated

Directions:

1. Fill a large pot halfway full of water. Add salt and bring to a boil.
2. In a large bowl whisk together pumpkin, egg, sea salt, nutmeg and baking powder.
3. Add flour, 1/3-cup at a time and mix well. Dough will be soft.

You’ll want to use the 1/2-teaspoon from a measuring spoon set for the next step. If you don’t have a measuring spoon set, use a teaspoon, but only scoop out 1/2-teaspoon of dough.

1. Dip the teaspoon in boiling water, then scoop up a generous 1/2-teaspoon of dough.
2. Place the dough into boiling water, allowing dough to drop off spoon.
3. Continue this process until you run out of dough.
4. Boil dumplings until thoroughly cooked, about 10 minutes.
5. Drain dumplings in colander.
6. Melt butter in large skillet over medium heat.
7. Add dumplings.
8. Sauté until outside begins to brown, about 8 minutes.
9. Transfer to bowl, sprinkle with cheese and serve immediately.

Submitted by The Cheap Gourmet

Pumpkin Dip
Yields: 3-1/2 cups
Prep Time: 10 minutes
Chill Time: 1 hour

Ingredients:

1 (8-ounce) package Cream Cheese, softened
1 (16-ounces) Pumpkin Puree or 2 cups fresh
1 cup Brown Sugar
2 teaspoons Pumpkin Spice
1 tablespoon Orange zest

Directions:

1. In a large bowl, beat cream cheese and pumpkin together either by hand or using an electric mixer.
2. Add remaining ingredients and stir until well-blended.
3. Place in refrigerator and chill for at least one hour.
4. Serve in small, hollowed-out pumpkin, if desired.
5. Sprinkle a pinch of Orange zest on top for garnish, or add slivers of orange peel.
6. Serve with sugar cookies, vanilla wafers, ginger snaps, pound cake or crackers.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

In a land of Barbaresco and Barolo this grape is truly, in the local patois, an unruly child, the one who doesn’t quite fit in. Once planted among rows of Nebbiolo because its scented clusters diverted birds and bees away from the more “important” varietal, Arneis had as low a profile as any grape that had ben around for 600 yerars or so.

Historically linked with the Roero on the opposite side of the Tanaro River from the Langhe hills, Arneis from the latter zone exhibits unique characteristics. It seems well suited to the rolling terrain of its more renowned Piedmontese cousins.

Ascheri has produced a zesty, lively version, fuller in style than most but marked by cutting lemon-lime acidity. A burst of springtime aromatics - apple, honeyed melon, and wildflowers - is the segue to the white fruit flavors that fill the mouth, backed by crisp, stoney, minerals and a fresh grapefruity finish.

In a world of bland, non-descript white wines this is the type of grape that deserves attention and a wider audience. If your experience has been limited to mass produced Italian whites this one will change your palate…and maybe your mind.

Submitted by The Cheap Gourmet

Emeril’s Kitchen Challenge Sweepstakes is presented by B&G Foods. The Grand Prize winner receives roundtrip airfare for for two to Las Vegas, 3 days/2 nights accommodations at the Venetian Hotel, dinner for two at Emeril’s renowned Delmonico Steakhouse, plus $1000 spending money. Sounds like fun, doesn’t it?

Three First Prize winners will receive a 14-piece set of Emerilware Stainless Steel Cookware Set and five Second Prize winners will receive an Emerilware Grill and Panini Maker. The Sweepstakes end on November 30th and you can enter once per day. It’s open to legal residents within the 48 contiguous states.

Click here to learn more about Emeril’s Kitchen Challenge Sweepstakes.

While you’re at the website signing up for the sweepstakes, you MUST play the Kitchen Challenge Game. I’m one of those people who skim directions, so it took me a few tries to figure it out. Here’s how it works…

1. Emeril tells you what ingredients he needs.
2. You click on the ingredient and a timer starts.
3. When the ingredient is ready, it turns green.
4. Click on the green ingredient and drag it over to the Emeril who ordered it.

Click here to play Emeril’s Kitchen Challenge Game now. Have fun and Good Luck!

Submitted by The Cheap Gourmet

‘Tis the season for pumpkin recipes and I have an abundance of recipes for you! This week, I’ll be sharing some of my favorite pumpkin recipes including pumpkin dip, pumpkin pie, pumpkin soup and an oh-so-delicious baked stuffed pumpkin.

On Friday, you’ll have access to “The Pumpkin Patch Recipe Collection” - a collection of pumpkin recipes you can serve for breakfast, lunch, dinner, snacks and party fare. If you haven’t already done so, be certain to subscribe to “The Cheap Gourmet Newsletter” to be automatically reminded when the report is ready. Additionally, you’ll receive all kinds of useful cooking tidbits, product reviews and a chance to win gourmet cooking gifts!

Let’s kick off the week with one of my favorite pumpkin pie recipes. This no-bake pie can be prepared in 15 minutes (or less), but needs to be refrigerated overnight or for at least 6 hours. Top it off with a dollop of vanilla whipped cream for a bewitching tastebud sensation!

No-Bake Pumpkin Cream Pie
Serves 8
Prep Time: 15 minutes
Chill Time: 6 hours minimum, overnight preferred

Ingredients:

1-1/2 cups powdered sugar
1 (8-ounce) package Cream Cheese, softened
4 Tbsp (1/2 stick) Butter, softened
1 Tbsp. Vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
1 (16-ounce) can pumpkin
1 (9-inch) prepared graham cracker crust

Directions:

1. In a medium bowl, add sugar, cream cheese, butter, vanilla and spices. Using an electric mixer, beat ingredients on medium-high setting for 1-2 minutes, until mixture is fluffy.
2. Add pumpkin and using a wooden spoon, stir by hand until blended.
3. Spoon mixture into pie crust.
4. Place in refrigerator and chill 6 hours or overnight.
5. Serve with whipped cream, if desired.

*Individual spices can be replaced with 1 tsp pumpkin spice

Vanilla Whipped Cream
Yield: 1 cup
Prep Time: 3-5 minutes

Ingredients:

1 cup heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon Vanilla extract

Directions:

Add ingredients to a chilled, medium mixing bowl.
Using an electric mixer on high speed, beat ingredients until soft peaks form.

New to Making Homemade Whipped Cream? Click here for step-by-step directions and whip cream tips

Submitted by Chef Tom Cooks

I hope everyone had a great weekend! As I’m sure you noticed, I updated the template on my blog today. I hope you find the new layout easy to read and navigate. I’d like to hear your feedback and/or suggestions.

Be well!

Submitted by Chef Tom Cooks

Ceviche is a form of citrus marinated seafood salad that originated in its current form in the Viceroyalty of Peru. The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style ceviche usually has a very short marinating period. This recipe takes the classic shrimp cocktail and puts a Mexican twist on this famous appetizer. While it is not an authentic ceviche, it captures all the flavors of a true ceviche.

1/2 cup fresh lime juice
+plus 2 tablespoons fresh lime juice
1 lb. small fresh shrimp, peeled
1/3 medium white onion, chopped
1/3 cup fresh cilantro
1/2 cup ketchup
2 tablespoons hot sauce (optional)
2 tablespoons olive oil
1/2 cup diced and peeled cucumber
1/2 cup diced and peeled jicama
1 small ripe avocado, peeled, pitted, cubed
salt, to taste
1 lime cut into slices
4 small tortillas warmed and cut into appetizer size pieces

Bring 1 quart of salted water to a boil. Add shrimp and 2 tablespoons of lime juice. Cook for a couple minutes until the shrimp turns pink.
Place the shrimp in a large bowl to cool in the refrigerator. Once cooled, toss with the remaining ingredients.
Place in refrigerator again until serving. Serve shrimp in a martini glass or nice dish. Garnish with cilantro and slices of lime. Serve each with a couple pieces of tortilla.

Makes 6 appetizer servings

Submitted by The Cheap Gourmet

It’s hard to believe Halloween is less than two weeks away. How times flies! If you love Halloween, you’re going to love the free “Halloween Fun - Recipes and Party Games” ebook. This delightful ebook is filled with family activities, Halloween party games and tips and tons of yummy recipes.

Game Ideas include:

“Pick Their Brains”
“Pin the Wart on the Witch”
“Halloween Graveyard Hunt”
“Mummy Wrap” and more.

Recipes include:

“Skeleton Bones”
“Ghostly Eyeballs”
“Halloween Napoleons” - to die for! (no pun intended)
“Marshmallow Haystacks”
“Yummy Witchy Fingers”
“Hot Witch’s Cider”
“Ghoulish Brain Dip” and more.

For massive amounts of Halloween Fun, download this awesome e-book. Pass it along to your friends, family, co-workers, daycare center and anyone else you loves good old fashioned Trick or Trick F-U-N.

Enjoy!!

Download HALLOWEEN FUN

P.S. This book requires Adobe Reader to view. If you do not have Adobe Reader, you can download it for free at www.Adobe.com.

Submitted by Barry’s Wine Notes & Memories

Daughter and ‘hubby’ came round with a ”’small”’

selection of Sushi.

What to drink?..
something white with
character and fruit.
Stadt Krems Gruner Veltliner Weinzierlberg 2006
Kremstal, Austria
Sealed with the new glass closures.
Enticing nose of fresh apples, minerally, smoke; spicy and fresh on the palate..

great match with the Sushi, perfect balance..and a good finish..one of the best GV I have tasted.

Points 16.5

After all that fish…we needed a red wine.
Urbezo Reserva 1999

Cariñena, Spain
Made from Cabernet Sauvignon, Carinena and Merlot.
I was excited after opening this..
I had caught a ‘whiff’ (always gets me going)…
medium deep in colour with lightening brown rim;
the promised eucalyptus that I had smelled..
was just about still there, some vanilla, smoky,
the Cabernet aroma reminding me of wonderful Bordeaux.
The taste..well..at first it seemed it could match the big intro I gave it..but the wine seemed to crash in the glass…became really very dry…and the aftertaste thatone would expect..just didn’t happen.
As with Riojas of this age.. I open and drink..
as I find they dry out as well…pity..maybe a
younger version would show better as
this Bodega is rated highly.
Points 16

Submitted by Chef Tom Cooks !

We’re getting back into the cooler months. Time for more soup and chili recipes! This recipe is one of my favorite non-beef chili recipes.

3 lb ground turkey
2 cans organic black beans
2 20oz cans of organic diced tomatoes
1 red peppers, diced
1 green pepper, diced
1 lg. onion, diced
6 garlic cloves, minced
1 cup water
1/4 cup red wine
4 bay leaves
4 tsp. cumin
2 tbs. chile powder
2 tsp. sea salt
3 tbs. oregano
a pinch of cayene

Brown the meat in a skillet and drain. Saute the peppers and onions in olive oil in a separate pot. Add spices to the peppers and onions after they’ve cooked a bit.

Don’t over cook the vegetables.

Add tomatoes, water, red wine, bay leaves and meat to the pot & let simmer for a couple of hours.

Serve with cheddar cheese on top.

Submitted by Barry’s Wine Notes & Memories

Gago 2003 Bodegas Telmo Rodriguez
Toro, Spain
100% Tempranillo (Tinta de Toro)
The wine is fermented in stainless steel, aged in tank, and bottled early to preserve its freshness.
Quite deep purple colour; rich, full, enticing nose of black fruits and some smoke; front flavour of soft chewy tannins backed up with soft supple fruit. I am thinking ‘port’ as I drink…and check the back of the bottle. 15%!!…no wonder it is so sexy…but 1% less would have gotten it 1 point more.
Size is not everything!
Points 17