Archive for October, 2007
« Previous EntriesThe Director’s Cut: French Wines
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 [...]
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The Sommelier Smackdown
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. __________________________ [...]
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BravoForFoodies.com
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 [...]
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My Splendid Spaghetti
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 [...]
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Win $1000 Worth of Free Steaks
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 [...]
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Roast Beef Tenderloin with Assorted Peppercorns
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 [...]
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Our Little Piece Of Heaven
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 [...]
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A Good Wine Makes for a Better Read
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 [...]
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Grgich Hills 2004 Zinfandel
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 [...]
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Announcing: The Pumpkin Patch Recipe Collection
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 [...]
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Baked Stuffed Pumpkin with Rice Pilaf
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 [...]
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Pumpkin Bread with Cranberries and Almonds
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 [...]
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The Top Ten Wines for Fall, PLCB Style
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 [...]
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2007, the First Great Pennslyvania Vintage
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 [...]
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Pumpkin and Romano Dumplings
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 [...]
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Pumpkin Dip
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 [...]
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Cristina Ascheri Langhe Arneis, 2006, Piemonte
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 [...]
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Emeril’s Kitchen Challenge Sweepstakes
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 [...]
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No-Bake Pumpkin Cream Pie
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 [...]
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A new look for ChefTomCooks.com!
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!
Rating 3.00 out of 5
[?]
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Shrimp Cocktail Ceviche
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 [...]
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Halloween Fun FREEBIE!!
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 [...]
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Sushi & Veltliner
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 [...]
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Superstar Turkey Chili
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, [...]
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Sexy G
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 [...]
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