Food and Wine Blog

Submitted by Chef Tom Cooks !

Pomegranates:

After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the skin and internal white supporting structures (pith). Separating the red arils can be simplified by performing this task in a bowl of water, the arils will sink and the white structures will float to the top. The entire seed is consumed raw, though the fleshy outer portion of the seed is the part that is desired. The taste differs depending on the variety of pomegranate and its state of ripeness.
Providing 16% of an adult’s daily vitamin C requirement per 100 ml serving, pomegranate juice is also a good source of the B vitamin, pantothenic acid, potassium and antioxidant polyphenols. Overall, however, pomegranate is not a significant source of nutrients.

Chicken with Pomegranate Recipe:

2-3/4 pound fryer chicken
3 tablespoons shortening
3-1/2 cups water
1/2 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon juice
1 large onion, finely chopped
1 cup fresh pomegranate juice
3 teaspoons butter
2 teaspoons tomato sauce
1 teaspoon sugar

Prepare chicken for frying. Saute chicken with poultry seasoning in shortening until light brown, set aside. In a large pot saute the onion in 3 teaspoon butter until golden brown. Add tomato sauce and saute for a few minutes. Add water, remaining seasonings, lemon juice, and pomegranate juice. Cover and let cook on low about 35 minutes. Taste the sauce and add sugar if needed. Arrange browned chicken pieces in the sauce, cover and let simmer 20-25 minutes. Serve over white rice.

Serves 6.

Written by Michael Vass

Lunch in New York City is a hard thing to have. It’s expensive (relative to most any other city), often crowded, and usually consists of something done fast. But there are times when you want to slow down and really enjoy the meal.

So where do you go, and what can you get without spending far more than what you get? Well how does this sound?

• Appetizer - Double Beef-Chicken Consommé with Poached Egg, Bacon and Chanterelles
• Entrée - Sautéed Breast of Duckling and Braised Leg with Lime Sauce
• Dessert - Crème Brûlée

Tell me that doesn’t just get your mouth watering. It makes me hungry just writing this. Best of all you can have this or several other options for just $26.50 between 12:30 and 2:00, Monday thru Friday.

Perhaps you can’t get away from the office, or the out-of-town meeting will keep you busy during this time range. You’ve finished the day of work, meetings are no longer a question, or you are in town for a visit and you want to enjoy a finer meal without spending the equivalent of having a meal at Ben Bensons, or Sparks. What do you do?

Well does this dinner catch your attention?

• Appetizer - Tuna Tartare & Seared Tuna Loin with Grilled Pineapple & Tropical Fruit Salad
• Entre - Sautéed Lamb Chops and Merguez with Goat Cheese Stuffed Baby Bell Pepper, Tomato Provençal & Cucumber Mint Sauce
• Dessert - Chocolate Ganache Cake with Mocha Sauce

And the price? $39.95, served between 5:30 to 7:00 Monday thru Saturday. Tell me you aren’t interested.

So where can you get this and other wonderful meals at these unheard of prices? The French Culinary Institute. Yes this is where up and coming chefs learn their trade and you can experience a sumptuous meal as they refine their skills, and entertain your taste buds.

I would suggest reservations, but now you know. You can thank me after the meal.

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 Chef Tom Cooks !

I had some guests over on Saturday who I wanted to impress. I went directly to my secret recipe box. This is where I store my best recipes. Long story short…this beef roast received raving reviews!

1 beef sirloin tip center roast (2 1/2 lbs)
1 tablespoon minced fresh parsley
1 teaspoon snipped fresh chives
1/8 teaspoon ground white pepper
1/2 teaspoon thyme
1/2 tablespoon oil
2 cloves garlic, minced
salt, to taste

Sauce:
1 cup sour cream
1/2 cup prepared horseradish
2 tablespoon milk
1 tablespoon fresh chives
1/8 teaspoon ground white pepper

1. Heat oven to 325 degrees F. Combine parsley, thyme, oil, garlic and pepper. Press evenly onto all surfaces of the beef roast.

2. Place roast on rack in a shallow roasting pan. Insert oven-proof meat thermometer so tip is in the thickest part of the beef. Do not add water or cover. Roast at 325 degrees F for 1 1/2 hours for medium rare.

3. Meanwhile, combine sauce ingredients in small bowl; cover and refrigerate.

4. Remove roast when meat thermometer registers 140 degrees F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Carve roast into thin slices; season with salt. Serve with sauce.

Submitted by Chef Tom Cooks !

This weekend it finally feels like fall has set in. A cool breeze in the air. I thought this pumpkin apple bisque would go nicely for a light Sunday meal.

Ingredients
3 Stalks celery, chopped
3 Shallots, Sliced
3 Granny Smith Apples, Peeled, Cored and Sliced
16oz. Apple Juice
36oz. Pumpkin Puree
32oz. Milk
6oz. Maple Syrup

4oz. Brown Sugar
1Tbs. Cinnamon
1Tbs. Allspice
1Tbs. Nutmeg
6oz. Apple Jack Brandy
12oz. Heavy Cream
4oz. Honey

1) Sautee Shallots, Celery and Sliced Apples
2) Add Apple Juice and bring to a boil
3) Add Pumpkin, Milk, Maple Syrup, Brown Sugar, Cinnamon, Allspice and Nutmeg
4) Stir frequently and bring to boil, reduce heat and simmer for 45 minutes.
5) Puree Bisque with hand blender
6) Finish with Apple Jack Brandy, Heavy Cream and Honey

Submitted by THE WINE SCHOOL OF PHILADELPHIAte

From the moment I opened the bottle, this wine was one surprise after another. The color didn’t imply that the juice was 16 years old, and the nose, though redolent of the subtle aromas of leather and tobacco, developed a cinnamon-rolled blackberry character after a few minutes of air. And while the palate started off slowly, it blossomed into a stately mouthful of dried violets and apricots, with still-velvety tannins and a solid acid balance keeping it all alive. It certainly would have been better a year or two ago–or longer–but it was still hanging in there and giving plenty of pleasure.

Submitted by The Cheap Gourmet

October is the perfect month to make this fabulous pumpkin stew recipe. From start to finish, this hardy stew is ready in under an hour. It’s rich flavor and creamy texture are delightful and will fill you up and keep you warm during the upcoming cold weather months.

Perfect Pumpkin Stew
Serves 8

Preparation time: 15 minutes
Cooking time: 35 minutes
Ready in: 50 minutes

Ingredients:

2 large white or yellow Onions, chopped
3 cups Pumpkin, skin removed and diced
2 cups Sweet potatoes, peeled and diced
1 cup Parsnips, peeled and diced
6-8 cups Water
1 cup Carrots, sliced
1 cup Millet
1/2 teaspoon Cumin, ground
1/2 teaspoon Coriander seed, ground
1/2 teaspoon Ginger, ground
2 each Bay leaves

Directions:

1. Wash and rinse vegetables.
2. Remove skin from onion, remove core and chop loosely.
3. Remove skin and seeds from pumpkin. Cut into 1/2-inch cubes.
4. Peel and dice sweet potatoes and parsnips.
5. Add 2 tablespoons water to large pot and saute onions until golden brown.
6. Add the rest of the vegetables, millet, spices and water.
7. Bring to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
8. Remove from heat and serve immediately.

The Cheap Gourmet on MyLot.com

Submitted by Barry’s Wine Notes & Memories

Twenty years ago..the Bordeaux wines of Bourg and Fronsac offered an alternative to the ‘Big Boys’. They were getting their act together..and offered excellent ‘luncheon style’ wines.
How things have changed.
Chateau La Tuilière is in the heart of the Côtes de Bourg..almost across the way from Chateau Margaux.. 40 year-old vines..new oak barrels..things have certainly changed.The wine spends 18 months in oak barrels.
The mix is:
60% Merlot, 35% Cabernet Sauvignon
& 5% Cabernet Franc
Château La Tuilière Les Armoiries 2003
Côtes de Bourg
Deep colour; aromas of cedar, tobacco, blackberries;full thick blackberry/cassis mouthful, perfect balance…maybe a touch heavy (13.5% alcohol)..chewy tannins.but nicely integrated..can be drunk now..but will improve over the next 5-8 years.
Points 17
A good wine..but I couldn’t help thinking….the wine world is ’shrinking’..as styles seem to get closer…this could have been a new world wine if I had tasted blind. Is that what the French want..is that what they HAVE to produce.? I quite liked my ‘luncheon’ wines of old…

Submitted by Barry’s Wine Notes & Memories

Strange how things happen in the wine world. After recent visits to our favourite hideaway in Kappelrodeck-Waldulm.. here or here …we had recommended it to friends..who all loved it. Volker had purchased some wine from the local Co-operative (photo right)..taken it back home and had given Robert, who has a wine shop, some to try.. Robert supplies wine to a local Restaurant. So far so good?..OK.. The owners of the restaurant have a new venture ‘Restaurant Jägerhof’..and I was invited with my wife to the opening night. Robert had done the wine list which included..yes..you’ve guessed it.. some wines from Baden. The simple Spätburgunder is listed.. but the one I drank was the ‘Alter Reben’ (old vines)

Waldulm Pfarrberg Spätburgunder
Alte Reben Spätlese trocken 2005
Co-Operative Kappelrodeck-Waldulm
Baden, Germany
Medium deep in colour; aromas of sweet cherries and blackberries, some oak; cherries again on first taste..with a concentration (old vines)..velvety mouthful..and a good finish.
A pleasure now but will be around for a few years.
Points 16.5
A Gold Medal winner…and an excellent label.

Submitted by Barry’s Wine Notes & Memories

Continuing our trip in southern France..we move across to Roussillon….only to be disappointed after the Rhône and Languedoc.
Domaine Gardies Vieilles Vignes
Tautavel Rouge 2004
Cotes du Roussillon, France
Prunes(which I hated as a kid), tight earthy smell;.
jammy sweet fruit, chunky palate with lots of
dry, beefy tannins.
Really rather brutal and not much charm….
not a bad wine but considering it was in the
same price range as the 2 other wines from
Southern France..it lost out.
Get me outta here!
Points 15.5

Submitted by The Cheap Gourmet

In September, “Just Cook This” with Sam Zien debuted on The Discovery Channel. I’m still on the fence with this show. I like it, yet I don’t like it. There’s something about it that keeps my attention, but when a commercial comes on I really want to switch to another channel. I always stay tuned because the recipes look good and I want to see how he makes them. But, the format is B-O-R-I-N-G!

Watching Just Cook This reminds me of watching Julia Childs. The woman bored me to tears, but I learned many cooking techniques from her. Sam Zien bores me to tears too, (sorry Sam!) but I’ve learned a lot from watching his show. He always has unique shortcuts and when it comes to cooking, I want to discover all the shortcuts possible!

Anyhoo, Discovery Channel just launched the “Just Catch This” game. Sam shows the ingredients of three recipes and you have to “catch” the correct ingredients as they fall from the top of the screen. The first recipe is for Mexican Bruschetta and ingredients include tomato, garlic and cilantro. The game starts off slow and it’s easy to catch ingredients.

The further you progress in the game, more ingredients fall at a faster pace. By the time you get to the third recipe, it’s total chaos. As far as I can tell, you don’t win anything. But, you can invite your friends to play and have a little friendly competition.

“Just Catch This” is entertaining and good clean fun. If you need a break from reality, go check it out:

CLICK HERE TO PLAY “JUST CATCH THIS”

P.S. My total scores were 692 and 1884. Not so good

Submitted by Chef Tom Cooks !

Tonight I was in a bit of a rush, so I just threw together some ingredients I had handy around the kitchen. The results were pretty good!

1 can cream of mushroom soup
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups mixed vegetables
1/2 teaspoon onion powder
4 boneless chicken breast halves
1/2 cup reduced fat shredded cheddar cheese

Combine soup, water, rice, vegetables and onion powder in a 12″x8″ shallow baking dish.
Top with chicken. Season with salt and pepper. Cover.
Bake at 375 degrees F for 45 minutes or until cooked. Top with cheese.

4 Servings

Submitted by THE WINE SCHOOL OF PHILADELPHIA

“If I got anything out of this relationship, it is cheek meat.”

We will be having rainbow snapper for dinner. Kay had bought them at a fish monger on Saturday on a whim. They were pin-striped in a shimmer of chilly gold and pale and their eyes sparkling wildly, as if caught half-way through a high-speed chase. Having spent the weekend in a paper bag shoved into the back of our refrigerator, they were still remarkably fresh.

I knew exactly what I wanted to do with such pretty fish. I wanted to see them in a golden pool of saffron-scented broth with their narrow tails jutting above the side of the bowl. That would be the proper end to the day.

It had been a tough day at work for both of us, and we both needed a quick reminder at how lucky we are. I can rarely complain about work, since doing so raises many more eyebrows than hands to heart. I run a wine school, after all. How hard can that be? I have to agree, if begrudgingly, that I ought not complain too much, lest I have to find a real job in the future. Read more

Submitted by The Cheap Gourmet

I just found the most fabulous place to shop for gourmet food, kitchen gadgets and all kinds of “As Seen on TV” merchandise. The company is called The Home Marketplace and they offer everything from soup to nuts.

If you’re hosting holiday parties, check out The Home Marketplace. You’ll find all kinds of entertainment goodies! They have party decorations, tabletop accessories, dinnerware, drinkware, stemware, serveware and any other kind of ‘ware’ you can think of. Best of all the prices are affordable and some are downright cheap!

I found a drink mixer that I’ve been looking for what seems like a lifetime. This thing is so retro, I love it! I purchased the entire set consisting of the drink mixer, 2 glasses and these awesome stainless steel holders. I must be digressing back to my childhood because this comes straight out of the 50s. Check it out…

Is that cool or what? I also bought a pretzel maker. My favorite part of going to the mall is to get a fresh, hot pretzel. Yum! Now I can make them at home and won’t have to pay ridiculous prices for one. I cannot wait to try this out. I bought the pretzel mix too. You just add water and voila ~ instant dough.

If all goes well, look for gourmet pretzel recipes in the near future. If you have a pretzel recipe to share, please post it here. I’m eager to experiment!

With two recent frozen hamburger patties recalls, I thought it would be a good idea to invest in a burger press and make my own. You could use the burger press to make chicken, turkey, beef, veggie or nut burgers. When you order the burger press, you have an option to purchase a package of 350 pre-cut wax papers for $7.99. While it is time saving, if you’re cheap like me, buy a roll of wax paper and cut the squares your self.

Have you ever been to one of those specialty ice cream stores where you can add your choice of ingredients? While I’m not a big fan of adding stuff to my ice cream, I do like the consistency of the ice cream after they mix it on the marble slab. So, when I saw this Smashing Ice Cream set, I just had to buy it

That’s about it for my shopping spree, but I’ll be going back for more soon. Each year I prepare baked goods for my husband’s company. This year I’m kicking it up a notch and using some of the unique baking molds and specialty foods at The Home Marketplace. I think the recipients will be pleasantly surprised.

If you want unique stuff at reasonable prices, stop by The Home Marketplace. And, be sure to check out the Clearance section for savings of up to 80%! Click on the banner below to start saving now! For a limited time you can get free shipping on your entire order. I love a great deal, don’t you?

Submitted by The Cheap Gourmet

On Sept. 26th, I reported the food recall by Topps Meat Company. At the time, Topps was recalling over 300,000 pounds of beef patties tainted with the deadly e-coli bacteria. Three days later, Topps Meat Company recalled an additional 21.7 million pounds and have now closed their doors for business.

Topps Meat Company recall includes all Topps hamburger products with either a “sell by date” or a “best if used by date” between Sept. 25, 2007 and Sept. 25, 2008. All recalled products also have the USDA establishment number EST 9748, which is on the back panel of the package or in the USDA legend. A full list of the recalled products is available at www.ToppsMeat.com.

On October 7th, Sam’s Club recalled hamburgers manufactured by Cargill and sold under the brand name “American Chef’s Selection Angus Beef.” Cargill Meat Solutions said it is voluntarily recalling approximately 844,812 pounds of frozen ground beef patties because they may be contaminated with E. coli. A full list of recalled Cargill products is available at www.Cargill.com.

You can protect yourself from encountering e-coli in ground beef by cooking the meat to an internal temperature of 160 degrees Fahrenheit. If you don’t already have a meat thermometer, it’s a good idea to invest in one. You can purchase a meat thermometer for less than $20. It’s well worth the investment.

Thermometer on a Rope

Submitted by Barry’s Wine Notes & Memories

After visiting the Rhône we travel south looking for more of the same.

Whenever I see the words ‘La Clape’..it reminds me of the disease
(taken from the French word ‘clapoir’)..
Our wine today has not resemblance…thank heaven!

Chateau de la Negly La Clape ‘La Falaise’ 2005
Coteaux du Languedoc, France

60% Syrah 30% Mourvedre, 10% Grenache
Long ‘Legs’ in the glass which are no mark of quality..as Michael Broadbent once wrote ‘I have never been a ‘leg’ man myself’…but I thought it was a nice intro..
I was already captivated after pulling
the cork.. black cherry, cassis..very dominant..sweet French oak; satin-textured & intense, elegant, sweet black fruits and some creamy vanilla, tannins you hardly notice..
A real delight to drink.
Points 17

The meal was the Pasta with 2 types of mushrooms from yesterday
( I eat left-overs as you can see )..
which, as is often the case, tastes better a day later..the cream sauce and mushrooms flavour more intense.
The wine was a perfect marriage this time.

Submitted by THE WINE SCHOOL OF PHILADELPHIA

Though it has been vinified since the pre-Roman era and was once an important wine for trade by Venetian merchants (when it was known as recaldina), Raboso literally lost ground to Merlot and Cabernet Sauvignon in the 1960s.

As was the case with many indigenous varietals, it might have been consigned to the enological scrap heap if not for the Confraternity of Raboso Pieve and producers committed to preserving wines that reflected cultural heritage and place.

Since 1982, Ornella Molon has developed a portfolio of wines that thrive in the organic alluvial soils in the Pieve River Valley near Treviso. They have restored Raboso to its post-1945 prominence in that area.

This is a complex, powerful wine of depth and extraction. Scents of flowewrs, berries, and spices evolve into well defined flavors of full-on red fruits and darker cherry, with touches of pepper. The finish is lengthy and built on solid tannins and a dry but not unpleasant bitterness. Interesting, unique, and challenging to the senses.

Submitted by Chef Tom Cooks !

I first made this dish in my cooking class at college. I was cleaning my closet and found the recipe, so here it is!

12 veal scaloppine (1 1/2 oz each)
1 dash salt
1 dash white pepper
12 slices prosciutto, sliced thin about the same diameter as the veal
12 sage leaves
1.5 oz butter
3.25 oz white wine

1 Pound the veal scaloppini with a mallet.
2 Season with salt and white pepper.
3 Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
4 Sauté quickly in butter on both sides.
5 Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
6 Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.

Servings: 6

Submitted by Chef Tom Cooks !

1 tablespoon olive oil
2 lbs bone-in chicken pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
3 green onions with tops, sliced
2 garlic cloves, minced
1 medium green pepper, diced
1 cup sliced mushrooms
1 cup chicken broth
1 (6 oz) can tomato paste
1/4 cup dry white wine (optional)

In a large skillet, heat oil over medium heat. Season the chicken with the salt, pepper, paprika and thyme.
Add chicken to the skillet and saute until golden brown on each side.
Add green onions, garlic, green pepper and mushrooms; continue browning for about 2 minutes.
In a small bowl, combine chicken broth, tomato paste and wine, pour over the chicken.
Cover and cook over medium heat for 30 minutes or until chicken is cooked through, turning occasionally.

Submitted by Chef Tom Cooks !

The foods you eat can affect how you think. Try and get more of these foods into your diet:

Omega-3 Fatty Acids - Found in salmon, tuna, walnuts, canola oil and flaxseed oil. You can also get Omega-3 fish oil supplements at your pharmacy or nutrition store.

Blueberries - Blueberries are very healthy and have been known to slow down and sometimes reverse age-related declines in brain function.

Green Tea - Improves memory and prevents age-related memory loss.

Chocolate - Yes chocolate! Dark chocolate can help dilate your arteries, improve blood flow and prevent age-related dementia.

Submitted by Barry’s Wine Notes & Memories

When was the last time you drank a Valpolicella? The last time you ate at a cheap Italian Restaurant maybe..well..it was with me..but I am going back yonks now…the old days when the only wines were on the menu card..all by the glass..2 whites..a Frascati and a Soave…and 3 reds..a Chianti (from a straw covered-bottle which later turned in a candlestick ) a Lambrusco and a Valpolicella. All of them wonderful…..examples of bad wine.

I decided I would try this one..fairly priced at under 10 Euros.

Corte Giara Ripasso Valpolicella Superiore 2004
Veneto, Italy
The Ripasso technique is produced in October and the wine undergoes a second fermentation on the Amarone lees in February.
Medium deep colour; rough earthy aromas; chunky thick fruit, chewy tannins…if you want elegance..forget it…slightly bitter aftertaste..which I have never enjoyed in the rare Amarone wines I have tried..not a bad wine..just something I would not order or buy again…
Points 15
This maybe needed meat (or a bad Italian Veal Saltimbocca from one of those restaurants)..but my wife can’t do the latter badly..so I ended up with Pasta and 2 types of mushrooms.

Submitted by Barry’s Wine Notes & Memories

This was recommended…and I am becoming a fan again of these Rhône wines….

Le Clos du Caillou “Les Quartz”
Rouge 2005
Côtes du Rhône, France

Pulled the cork and caught the ‘whiff’ which made my mouth water (I am a slave to wine.I admit it)…poured into a large glass..deep RED..can’t remember the last wine with such a dominant tint. Searched for a background for the photo shoot (it’s my blog..I can call it that)..and the whiff was there again..oh man…can’t wait to put my nose in..photo taken..sit down..here we go..as good as it promised..cherries, so juicy..spices..a whiff of liquorice..some blackberries..this has gotta taste as good..and it does..dark berries, silky tannins, so concentrated..but with the coolness that the Rhônes offer nowadays (a New World version would have blown your head of)…long finish.
Points 18 ( was gonna give it 17.5….but what the heck..other bloggers are going mad with points )

This is a blend of 85% Grenache ( 75 to 100 years old) and 15% Syrah.

It costs under 20 Euros..their Chateauneuf-du-Pape costs 3 times as much..surely it can’t be 3 times better. Buy this..lay a bottle or two down…yummy!

Submitted by Chef Tom Cooks !

I hope you have been enjoying your time on my blog. Over the past couple months I’ve been working hard to add new features to this website.

I recently added a cooking link directory and some cookbook reviews. I’m excited to announce my latest addition. Within the next week I will launch a new portion of this site that will feature cooking videos from across the web. In addition to my own original cooking videos, you can view videos from other cooks. Do you have a cooking video? Great…you will be able to upload it here. Do you want to make a cooking video? Even better, start filming and we’ll help you get your video live on the web. Need help with your videos? Don’t hesitate to ask me for help.

I’d like to see how many of you are interested in contributing your own videos. Please leave me a comment if you are interested and I will get back to you with more info immediately.

Submitted by Barry’s Wine Notes & Memories

Mas Jullien Blanc 2005
Coteaux du Languedoc, France
A blend of Viognier, Grenache Blanc, Chenin Blanc, Cinsault Blanc and Terret Bourret, with some oak.
Yellow gold; honeyed sweet nose; good palate..full of variations, you get to taste apples, the Grenache gives it some nuttiness, and Viogner I love anyway..that’s the honey…
The big point for the wine is the full finish..aftertaste a real highlight..so nice to find this type of wine…and it will age…and needs a decanter or early opening.
Points 16.5
Meal..simple fare..Pangasius ‘naturelle’ and in breadcrumbs..with home-made potato salad.
Pangasius is a fish, native of Vietnam..I am told it has bad eyesight..which may explain how it landed on my plate!

Submitted by Chef Tom Cooks !

It’s that time again! The pumpkin patches have officially opened. Pumpkins aren’t just for decoration and pie…it is actually super-nutritious. This my first post of many great Fall recipes.

Ingredients:
2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Preheat the oven to 350 degrees F.
Butter eight 6-ounce baking cups or a medium size baking dish.
Put all the ingredients in a blender and blend until smooth.
Pour the custard into the cups or baking dish.
Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean.
Cool & Refrigerate