Food and Wine Blog

Submitted by Chef Tom Cooks

I love a good coffee cake and this recipe only has 3 grams of fat per serving. Whenever I make this in my house, it’s gone within 24 hours! Now I know to make 2.

3 1/3 cups reduced-fat buttermilk baking mix
1/2 cup sugar
3 tablespoons unsalted butter or margarine
2/3 cup fat-free egg substitute
1/2 cup skim milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup spreadable fruit (strawberry, raspberry, blueberry, etc)
1/2 cup confectioners sugar

Preheat the oven to 350 degrees F. Spray a 15×10 inch jelly-roll pan with nonstick cooking spray.
In a large bowl, combine the baking mix and sugar. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined.
Spread two-thirds of the batter into the pan and smooth the top. Spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes.
Meanwhile, whisk the confectioners sugar with 1 tablespoon of water until smooth. Drizle evenly over the top of the cake while it is still warm.

Serves 18

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

I was always one of those guys who was unaffected by jet- ag, no matter where I was traveling to or returning from. But this most recent trip–my wife and I spent the 10 days around Thanksgiving in the town of Costigliole d’Asti–seems to have gotten to me. I’m exhausted!

This is either because I’m (a) getting older or (b) suffering from Barbaresco, Barolo, and Barbera withdrawal. I’d like to believe it’s the latter of the two options.

I’ll be posting my tasting notes here over the course of the next several weeks, but I thought I’d take this blog space to discuss one of the most surprising discoveries of my time in Piemonte: The sheer range and quality of Barbera.

Over on this side of the pond, Barbera tends to exist in the vinous shadows, and I personally never gave it much thought except when I was having a simple pasta dish or a particularly meaty pizza. But in Asti, it’s a whole different ball game: Barbera runs the gamut from light and refreshing–I tasted an almost nouveau-style one at the Asti Truffle Festival–to dense and brooding and perfect alongside a rich piece of steak. I even tasted a number of them with a decade or more of bottle age–and they were fantastic!

I suppose the lesson here is a simple one: Always be open to new wine experiences, and don’t assume that the selection on our shelves represents the totality of a certain type of wine. Even a supposedly humble grape like Barbera can do great things when given the TLC it so richly deserves.

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Submitted by Barry’s Wine Notes & Memories

Jürgen von der Mark rented the vineyard in 2003…it contains 35 year-old vines…and his first vintage was concentrated & full (the vintage). The following year the wine became more elegant..and the 2005 is perhaps how he wants the wine to remain.
He lets the quality of the vines speak and the wine is given as little ‘help’ as necessary.
The old saying’ a little is more’ is a perfect description.
Those eagle-eyed will note a Xmas card as background to the bottle on the right..IT’S NOVEMBER!!!!!!! signed..Scrooge.

Jürgen von der Mark Pinot Noir 2005
Lied an den Mond
Bad Bellingen, Baden Germany
Pale colour; wild strawberry nose, very aromatic; medium bodied, lovely mouthful, soft, velvety and fine with just a nudge of oak, very elegant..this dances on the tongue..and the music is Mozart ..not Wagner.
Even drinking it with the ice weather outside..you can imagine cooling this in summer..get out the Bar-B-Q….oh man.. I’m dreaming already and winter has only just started!
Points 17.5

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Submitted by Barry’s Wine Notes & Memories

For those not familiar with Europa—Mallorca (pronounced Ma-Yor-Ka.. only Homer Simpsons’ say Mall-Orka) is an island where my ‘youth’ went on holiday for wine, women and song..( Beer actually..I was oblivious to the grape back then).
Times have changed…over recent years the drunks etc.have been told they are not welcome..and the wine ain’t bad nowadays.

Miguel Gelabert Chardonnay2004
Mallorca, Spain
Fermented in new French oak casks and matured for 6 months.
Reserved oak nose..some vanilla and smoke..an excellent balance in the mouth..oak held in place by the natural fruit..never feels heavy…citrus and tropical fruits..some butter and cream. This is really delicious and a pleasure to go back to..very good next day as well. The price is maybe hefty (30 Euros = $ 44) and at times I said..not a re-buy..then you taste again..and maybe it is worth an odd bottle again.

Points 17.5

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Submitted by Chef Tom Cooks!

Okay, I know many of you are probably sick and tired of all this turkey talk. I have one last turkey recipe for everyone. This recipe is both low in fat and carbohydrates.

1 Tbs flour
1/4 tsp back pepper
1/4 tsp poultry seasoning
4 boneless turkey breast cutlets.
1 Tbs olive oil
1 cup mushrooms, sliced thin
1/4 cup chopped lean ham
1 onion, chopped
2 slices part-skim mozzarella cheese, cut in half
1/4 cup canned pimientos, julienned

Preheat the oven to 350 degrees F. Prepare an 8-inch baking pan by spraying it with nonstick cooking spray.
In a large zip-lock bag, combine the flour, pepper and poultry seasoning. Add the turkey cutlets and shake to coat.
In a large skillet, heat the oil. Add the turkey and cook until lightly browned, about 2 minutes on each side. Transfer to the baking pan.
In the same skillet, add the mushrooms, onion and ham. Cook while stirring for about 5 minutes. Spoon evenly over the turkey then top each cutlet with a slice of cheese. Bake until the turkey is cooked through, about 15 minutes depending on how thick the cutlet is.
Garnish with the pimiento strips.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Filed Under The Wine World

Mastroberardino Aglianico Passito “Antheres”, NV, Irpinia IGT, Campania

With the holidays upon us thoughts turn to sumptuous meals and the bounty of late autumn as it folds into winter..and wines to enjoy as an accompaniment to antipasti, entrees, and, of course, dessert. Italy is renowned for its array of dessert wines and post dinner liquori anddigestivi, ranging from mildly sweet to uncompromisingly bitter.

The dean of Campania’s producers, Mastroberardino, offers this late harvest liquoroso that was dried on straw mats known as graticci for months before being fortified with distillates of three year old wine. The result is an alcoholic blast of warmth and the textures of a young port.

The nose opens to the typical Taurasi mix of bitter cherries and woodsy fruits, dark and earthy. In the mouth the firm body you’d associate with Aglianico serves as the foundation for the developing flavors of dark cherries, raspberries, and rounded notes of prune and raisins. The sensation created is of balance, depth, and a passito sweetness that complements rather than overwhelms.

This is a wine to savor on its own or with dry pastries, perhaps a Sienese panforte or a plate of biscotti. A wine to warm the soul. Go ahead, indulge yourself, you’ve earned it.

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Submitted by Chef Tom Cooks

View cooking videos from cooks from around the globe. Do you have a great cooking video or recipe? Upload it here and share it with the world! If you already have a cooking video posted on YouTube, Google, etc, then you can simply add it here.

Need a little help? No problem…Contact me here.

Visit my new Cooking Video section.

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Submitted by Chef Tom Cooks

I’m still so tired from the holiday weekend. Here is a nice and easy recipe for everyone. Feel free to use leftover turkey meat instead of chicken.

1 (16 oz) package frozen mixed vegetables
2 1/2 cups cooked chicken, cubed
1 can condensed cream of chicken soup
3/4 cup milk
1 1/2 cups cheddar cheese, shredded
8 slices bacon, cooked and chopped

Biscuits:
1 1/2 cups biscuit mix
2/3 cup milk
1 can French-fried onions

In a bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon. Pour into an ungreased 13×9×2 inch baking dish. Cover and bake at 400 degrees F for 15 minutes.

In another bowl, combine the biscuit mix and milk. Drop batter by tablespoonfuls onto the chicken mixture. Bake, uncovered for another 2o minutes or until the biscuits are brown. Top with the onions and cheese. Bake about 5 minutes longer until the cheese is melted.

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Submitted by Barry’s Wine Notes & Memories

It’s been a while since I had a good South African…Glen Carlou was the only memorable one I can remember…the reds have been mostly ‘wannabe’s’..never really doing it for me..so it’s nice to report….

Spice Route Malabar 2003
Malmesbury, South Africa

The blend varies from vintage to vintage..
this one is 72% Shiraz, 11% Pinotage,
11% Mourvedre, 4.5% Grenache, 0.5% Viognier
(which to me makes only 99%…
did the vineyard dog add the rest?)
Deep crimson red; very attractive nose of ripe plums, some marzipan, spices and a ‘freshness’ that begs you to go back to it; upfront fruit…quite rich with healthy acidity.My fears on another ‘South African Bulldog’ proved ungrounded.. this is a fine example of how South Africa is maybe now getting it right at the premium level.

Points 17.5

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Submitted by Barry’s Wine Notes & Memories

Of all the white Burgundies..Chassagne-Montrachet, Puligny-Montrachet & Meursault..the latter has always given me the most pleasure. Years ago there was always a bottle on a restaurant menu..and wine merchants had a few to choose from. Where are they now…Japan & China maybe…the label drinkers have taken them!

In my desperate search to re-live a ‘Meursault Moment’ I purchased this one recently..I was a little cautious..12 years old…I shouldn’t have listened to that devil on my shoulder.
Meursault Blagny 1995
Joseph Matrot
Meursault, France
Yellow gold colour…sherry aroma, oxidated nose…medium-full body…
balanced, this is quite rich..
but should have been drunk a few years ago
if you are a ‘nose’ man(or woman).

Points 15.5

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Submitted by Chef Tom Cooks

1 small loaf Corn Bread
3/4 lb turkey sausage, casings removed
1 Tbs light margarine
2 cups chopped onions
1 1/2 cups chopped celery
2 tsp dried sage
1 tsp dried marjoram
1 tsp dried rosemary, crumbled
1/2 cup nonalcoholic white wine
1/2 cup sliced scallions
1/4 cup fat-free egg substitute
1 cup reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.

Add margarine to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg substitute.

Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.

Nutritional Information Per Serving: Calories: 270; Fat: 7.8 grams (26% of calories); Cholesterol: 38 milligrams; Sodium: 405 milligrams; Fiber (grams) 3.5.

Servings: 8

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

“Tell him he can have my title, but I want it back in the morning.” - Jack Dempsey’s response after a drunk challenged him to a fight.

Things are heating up around the Wine School, folks. Seems there is a good old-fashioned sparring match coming up as sources have confirmed that Founder Keith “Wall-Eye” Wallace has officially challenged his trusty Instructor Brian “B.D.” Freedman to the ultimate duel:

It’s the Sommelier Smackdown End-of-Year Bout. There will be wine. There will be food. There will be judgement. Maybe not the “sweet science” you had in mind, but, a sweet science, nonetheless.

In the past months, Wallace and Freedman have gone up against some of Philly’s toughest contenders - Christophe Tassan, Ryan Davis, Jeff Bloom, Christophe Guillot, Anthony Masapollo – pairing food with wine on limited budgets and strict rules. Some rounds have been won, some lost – with a few glorious victories going to each man.

To be certain, these aren’t exactly the halcyon days of Ali and Foreman. Still, there will be plenty of ego entering the ring come Wednesday, December 12th, as Wallace and Freedman go head to head in THE wine and food match of the year.

Who’ll be standing six rounds and two hours later? Purchase your seats, folks, and place your bets. I’ve got a hunch many are going to want to be ringside for this one.

Sommelier Smackdown, Wednesday, December 12, 7:30 – 9:30 PM.

Keith “Wall-Eye” Wallace vs. Brian “B.D.” Freedman.

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Submitted by The Cheap Gourmet

Thanksgiving is rapidly approaching. Currently, we have about 48 hours left until Thanksgiving Feast Day arrives! I’ve been scouring the ‘net to find quick, easy Thanksgiving tips that will help you prepare the perfect turkey, bake the best pies, serve delectable desserts and locate a cornucopia of Thanksgiving recipes.

The first Thanksgiving Tip is provided by Whole Foods Market. They offer a Holiday Meal Planning Guide which will help you organize your guest list, prepare a menu and shopping list and develop a cooking plan. Organization is the key to presenting an elaborate Thanksgiving feast. Whole Foods Holiday Meal Planning Guide will help you get everything under control in no time!

If you’re planning on serving turkey for your Thanksgiving meal, Whole Foods Market presents the Guide to a Perfect Turkey. Discover how to choose the perfect turkey, learn how to safely handle the turkey (you don’t want your guests getting sick!), stuffing techniques, general turkey cooking tips and a turkey roasting guide. The Guide to a Perfect Turkey provides everything you need to prepare the perfect bird!

Not sure how to carve a turkey? Whole Foods provides a step-by-step How to Carve a Turkey guide complete with photos.

Need help with baking? This Holiday Baking Guide will help you every step of the way. Learn how to choose the right type of flour, understand the difference between chocolate, discover healthy substitutions, pick up a list of pantry basics and grab some delicious recipes.

If you find yourself struggling as you prepare your Thanksgiving meal, Real Simple magazine offers How to Fix 10 Common Thanksgiving Problems and a Thanksgiving Cheat Sheet.

Need Thanksgiving Recipes? You can find 925 Thanksgiving recipes at the Food Network or download The Cheap Gourmet’s recipe collections including Healthy Holiday Recipe Collection or the Pumpkin Patch Recipe Collection.

Last, but not least, if you’re thankful that you can sit at a table with a roof over your head and celebrate Thanksgiving with your family and friends, than please consider helping with my personal Support Our Troops Campaign. Instead of spending $10 on an extra pie, consider donating a few dollars to help me send gifts and goodies to our brave troops serving in Afghanistan. Let us not forget the soldiers who cannot spend the holidays with their family.

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Submitted by Barry’s Wine Notes & Memories

I’ve walked the vineyards in Romanee-Conti..
I’ve been to the Chateau in Cheval Blanc…
and when I drink these wines..it is somehow
a little special.
Well..on our recent trip to the Black Forest..we walked the vineyards in Waldulm…Karl Hodapp has some vines behind his Gasthouse and we inspected the grapes (albeit the 2007 vintage)
He kindly gave me a bottle of his 2005…50cl to be exact…as a present. (Why aren’t there more wines in this size..perfect for one person)

Waldumer Roter
Barrique Trocken (Spätburgunder)
Selection Karl Hodapp
Baden, Germany
Fresh Pinot with a strong berry aroma..some cherries; soft tannins in marriage with the
sweet fruit..spicy..charming..
good finish.
Points 16.5

PS….one point less than the Yakka Jack…but a wine I would enjoy at any time..as I said..it’s down to tastes and styles

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Submitted by Barry’s Wine Notes & Memories

You’re moaning again..what’s wrong? Is the wine bad?
No..not really..
Well then, stop moaning. Is it thin, weak, watery?

No..No..none of that..it’s just…….
Has it been highly rated?..
Oh yes..Parker probably gave it 92….James Halliday gave it 94..
Well….they can’t be wrong..
It’s not all about right and wrong..it’s about personal taste and style.
Tell us more about this wine then…
Well…it’s a blend of 73% Cabernet Franc and 27% Sangiovese….and has a French nose and an Italian body..
Charles de Gaulle and Sophie Loren you mean…
NO!…my choice would be Sophie Marceau and Claudia Cardinale…but let’s
get back to wine…
The Islander Estate
Yakka Jack 2004
Kangaroo Island, South Australia
This winery is on Kangaroo Island and is owned by Frenchman Jacques Lurton.

The first whiff is the Cabernet Franc..cedary oak;
as you work your way to the body..the Sangiovese takes over…velvety and smooth, some chocolate..returning to the nose..the Sangiovese is showing now..no sign of Monsieur de Gaulle anymore. Ripe fruits throughout..and I would have prefered the Cabernet to have remained more dominant( I believe they are increasing the amount for the 2005 vintage)
BUT..the old story for me..1 or 2 glasses..then I need a break..
I drank it over 2 days( it held up without any problems)..
would I buy it?..no…a one night stand..unless Sophie really begs me to…
Points 17.5

PS.. I bought 4 bottles from this vineyard..
and started with the top wine..
the others are..
Bark Hut Road 2003
Majestic Plough 2004
Wally White 2005
I’ll try not to moan…….

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Written by Michael Vass

As the holidays approach there are many ways that people seek out to celebrate. There is nothing like trying something different or new among friends and in the spirit of holiday good will. If you enjoy fine dining, excellent wines, and have the time I may have found something that is of interest.

I tend to enjoy having sumptuous meals. I enjoy having the chance to taste various wines from here in the U.S. and abroad. And I truly enjoy the aura that spending time with good people provides. Often with the bustle of work, the need to meet deadlines, family issues and the pace of the world being able to sit back and just enjoy a meal is lost. To rejoice in friends and good company and a good wine is more akin to some old movies than modern life. But that does not have to be the case this December.

In a well decorated Victorian style mansion, on December 8th, you can have a traditional 19th century meal, replete with wines to satisfy any palette. Located in the Albany area, the 3 ½ star Saratoga Rose Inn & Restaurant will be providing a 4 course meal that would be the envy of most any you may have.

Rather than tell you all of the meal I feel that just tantalizing you a bit with the main course and some of the wines is sufficient. Sometimes a bit of the unknown adds to the spice of what you do know and expect.

The main course is Roast Goose with Sage & Apple Stuffing & Port Wine Sauce served with Rice Croquettes & Peas. This will be accompanied with a M. Chapoutier, Crozes Hermitage “Les Meysonniers” France - Northern Rhone wine. I’m sure this has the interest of many. The entire meal will feature several wines including 3 wines from here in the United States. Two are from Washington State and one from Oregon.

I’m sure you are interested in knowing what else might be had. For 3 hours a meal of this nature seems the perfect escape from the holiday gift buying season, or year end corporate reports. It’s the start of a weekend get-away that most of us can say we want to have. But don’t let me put ideas in your head.

All aspects of the meal are included in the limited seating for a cost of $75 per person. I for one find this to be a small price for a delectable meal. To find out details and to set reservations you can call 518-696-2861.

Submitted by Barry’s Wine Notes & Memories

Robert has a wine shop..he has been in business for 15 years now..which is saying something in these days of Supermarkets etc.He had heard that one of the co-owners of Dowie-Doule, a vineyard in Australia, was coming to Europe for 10 days..and so he organised a tasting followed by a meal at a local restaurant.The project is the brainchild of 3 guys who own their own vineyards.
Norm Doole, Drew Dowie and Leigh Gilligan are behind it all.It’s rather like neighbours asking each other for some milk or sugar for the coffee..as they forgot to get it at the shops..They’ll take and mix to make it work..and it does…the range is interesting..vibrant…and with potential…it is still early days yet..and you get the feeling there is more to come.

The wines that could be tasted were:
Hooly Dooly White 2006……………….

Simply Sunshine Red 2005

Dowie Doole Merlot 2004……………….

Dowie Doole Shiraz 2004

Also available were the 2 wines that accompanied the meal
I was asked to sit next to Drew Dowie
( because I speaka da lingo?….
or because of my wine experience?..
or maybe just because only the 2 of us understand Cricket?)

He is charming, talkative, down to earth..and it was a splendid evening.

The three course meal was accompanied by the Chenin Blanc 2006 and the Hooley Dooley Red 2004.

Dowie Doole Chenin Blanc 2006
The grapes are from 70 year-old vines.
Pale straw in colour.
Cut grass, some apple and pears on the nose.
The palate shows tropical fruits and melon
with excellent balance and length.
Points 16.5

Dowie Doole Hooley Dooley 2004
The guys have come up with a fun easy drinking not too serious red blend that is just right. A blend of Cabernet Sauvignon, Merlot, Shiraz and Petit Verdot ( last 2 minimal) and is well oaked making it very drinkable. An aromatic nose dominated by ripe plums & cherries.. some spice and toasted oak. Again..on the palate..plums with chocolate and spice, well integrated oak and soft tannins.
Points 16

The highlight of the evening was the Syrah Reserve 2004

Dowie Doole Shiraz Reserve 2004
Opaque black crimson colour with black crimson hue.
Super nose…ripe plums and marzipan…
herbs..and oak.The palate shows
mouthfilling flavours of liquorice, white pepper,
spices and vanilla. The tannins are soft and ’sweet’.
Perfect balance..not OVERFAT as many Aussies are…
this is a pleasure now…how long will it age?..
well..7-10 years with ease.
Points 18

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Submitted by Barry’s Wine Notes & Memories

About a month ago Volker and myself went to the annual Künstler tasting in Hochheim..he has recently moved premises..now in a large villa…very posh..
There is always a guest ‘vigneron’..
and this year it was Knipser..Rheinland-Pfalz.
We waded though Künstler’s Rieslings..
for me mouth-puckering at times
(Volker is a better taster of these babies)..
whether they will be worth the prices he now charges..we will have to wait and see.
Knipser’s selections were mainly Vintage 2004.
and I was not overly impressed. In the middle of all the wines..one had stood out for us both ( was it the alcohol..or were our taste-buds still intact?).
We split a 6 pack…and left.

Recently Volker asked me..if I had ever gotten some Knipser wine for him (DOH!!..his memory is going). I said we had purchased at the tasting.
So..a couple of days after this conversation..my wife prepared some Sauerkraut and Liver Sausage at home..and a Riesling was required.

Knipser Riesling Auslese Trocken Halbstück 2003
Rheinland-Pfalz, Germany
This spends it’s infancy in 600 Liter 10-Year-Old Oak Barrels.
Citrus fruit aromas, melons and peaches, AND..petroleum!! Ripe fruit, very clear definition, full, again citrus acidity but the fruit (Restsüße) just wraps it up to present a super Riesling…minerals and spices and a long finish make this a bargain ( about 15 Euros if I remember)

Points 17.5

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Submitted by The Cheap Gourmet

As promised, here is an update on the Support Our Troops Holiday Care Package Campaign. In less than 24 hours, we’ve already received $40 in contributions. A HUGE thank you to:

Tracy Bonczyk of www.MiniMeditations.com
Belinda Bigginger from Denver, CO

I spoke to Jacob briefly last night, thank God for instant messaging! He was extremely sad and distraught because two more troops were killed during a recent mission. This news breaks my heart and makes it even more important to accomplish this goal.

Last, but not least, I discovered the final mailing date for holiday packages to Afghanistan is actually December 10th. Parcel post package deadlines are today, while first class gives us a little more time to get this campaign organized.

If you can’t afford $20, consider giving $10, $5 or even $1. Every donation helps us get closer to our goal. Simply click on the donation button below and enter the amount you can afford. Thank you so much for helping. May it come back to you ten-fold!

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Submitted by Barry’s Wine Notes & Memories

Frühburgunder is a clone of the Spätburgunder grape..a sort of ‘early’ Pinot.
It is trickier to grow than it’s big brother..and you probably won’t find it outside of Germany..
only 130 hectares are grown.

J.J. Adeneuer Frühburgunder 2006
Ahr, Germany
Pale rimmed..no denying it’s what it is..
Family Pinot..this is good stuff..
sweet(as opposed to mouth puckering),
full, velvety…………tannin..forget it..
this is 100% juicy fruit..but more than a ‘gulper’.
Take this seriously..lots of harmony, some
liquorice appeared..it is said these wines can age 6-8 years..and I can believe it..only trouble is..
this was the 5th bottle of a 6er pack!..
You know how it is..you go into the cellar..
something with pasta…or a cold platter….
and the long bottle is more visible than others..
anyway..that’s my excuse.

Points 17

As we near the end of 2007…this vineyard was
tops for price-quality..all 4 of the wines I drank
were excellent in their price range.

Here the other notes
J.J. Adeneuer No1 Spätburgunder 2005
&
J.J.Adeneuer Spätburgunder 2006

J.J. Adeneuer No 2 Spätburgunder 2005

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Submitted by Barry’s Wine Notes & Memories

I used to drink this often..
years & years & years ago…
Torres was new to us then..
and had (still has) a great range.
It has been a while since I
tasted the Flagship wine.

Torres Mas La Plana 1998
Cabernet Sauvignon
Penedés , Spain
Quite dark in colour; spicy oak..
with some vanilla; complex and balanced,
brimming with black berry fruits
Big tannic palate, but with fine
sweet cassis fruit.
Decant this as it still showed well the next day.
Will go on improving..3-5 years.
Points 17.5

My memory tells me this was a different mix all those years ago.. …has the Cabernet Sauvignon increased over the years? These are now old-vines.

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Submitted by The Cheap Gourmet

This post is rather long, but please bear with me. I’m looking for 30 people who would like to help me do something special for our troops. The young man in the photo is Jacob. He is a friend of my daughter.

Jacob was on leave in September and spent a few days with us. We took him to Sea World, showed him around town, fixed him a home cooked meal and played euchre until the wee hours of the morning. Jacob is the King of Euchre and won every time.

During his visit, Jacob didn’t discuss the war much. He’s a medic on the front lines in Afghanistan and sees more horror in one day than any human being should have to witness in a lifetime. His brigrade engages in missions which require them to hike 1.8 miles up dangerous mountain terrain, carrying up to 150 pounds of gear, in search of the ever-elusive Osama Bin Laden.

The one thing Jacob did discuss during his visit was how much the troops appreciate receiving care packages. They like things like Ramen noodles, pop tarts, Little Debbie snack cakes, tuna, mayo and relish, hot cocoa mixes, marshmallows, candy, chips, salsa, microwaveable meals, hot sauces, seasonings, crushed red pepper and most importantly — socks.

Each year, I bake a ton of goodies for the company my husband works for. I promised Jacob I would bake his entire troop goodies and send them a holiday package. I’ve been trying to figure out how to send fresh baked goods to Afghanistan, as it can take a week or longer before they arrive. Then it dawned on me — use a food sealer.

The wheels in my brain started turning and I thought, why not ask a few other people to chip in and we could put together one gigantic care package for these brave men and women. Wouldn’t that be a wonderful surprise and boost to their spirit?

Now, you might be thinking this is a scam and honestly, I don’t blame you. Seems like a lot of people are always out to put the screws to kind-hearted people; particularly this time of year. But, I assure you I am not one of those people. I have been involved in private fundraising my entire life. The last campaign I organized involved donating backpacks filled with toys, coloring books, crayons, stuffed animals, etc to children undergoing cancer treatment at Seattle Children’s Hospital. I had the honor of flying to Seattle and presenting the gifts on behalf of a 12-year old girl named Sarah, who unfortunately lost her battle two days before I arrived. You can read more about “Sarah’s Gift” here.

Here’s my plan…

Jacob’s brigrade consists of 40 troops. With the $600 in donated funds, I will put together 40 Care Packages which will include the food items mentioned above, along with a pair or two of socks. At my own expense, I will include dozens of freshed baked goods - vacuum sealed of course

When you make a donation, I will provide you with an accounting sheet to verify your donation was spent as I said it would be. I’ll be posting updates and photos on the blog and in the newsletter. If you would like to include a note or letter with your donation, you can send it to me in Word or OpenOffice and I will print it out and include it in the package. I plan to include 40 Thank You cards, so regardless of whether you donate or not, if you’d like to send a thank you letter to the troops contact me via email.

Here’s the catch…

Jacob informed me the deadline for guaranteed holiday shipping to Afghanistan is Nov. 14th. Obviously, we aren’t going to make that deadline, but we can be close. There is a sense of urgency, simply because I want to make sure our troops receive their care packages in time. If you want to help out, please do so now. I believe we can make this happen and I thank you in advance for helping me show our troops how much we care and support them.

To make your donation, click on the button below. If you are unable to contribute $20, but would still like to donate, click on the Donate button and enter the amount of your donation. It’s simple, easy and fast. Please spread the word to anyone you feel would be interested in helping with this campaign.

Thank You and May Many Blessings Come Your Way!

P.S. The name on the Paypal account is Kathy Browning - that’s me, The Cheap Gourmet. I have been a verified Paypal merchant account holder since 2003.

Let Us Not Forget - RIP Brave Soldiers

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Recently, our Advanced Class students finished a seven week viaggiothrough the oftimes bewildering, but nonetheles fascinating, demimonde of Italian wine. Along the way they tasted, analyzed, and discussed dozens of wines representing eighteen of Italy’s twenty regions, from the obvious - Barolo - to the relatively obscure - Peleverga. The objective of this “by the glass” tour was to answer, if at all possible, the question “..what is Italian wine?”, a task they revisited at the final session.

The wines had been presented not only for their aesthetic and organoleptic merits, but also in the context of regional history, economics, geography, culture, and society. To learn of Italian wine divorced from these interdependent factors is to ignore millennia of viticultural heritage and Italy’s current and future position in the international wine community.

Among the concepts examined were the influence of tradition in winemaking; the natural and human elements involved in creating balance in wine; the effects of maritime and continental climates; terrain, site selection, and variations in soil composition; the impact of politics and economics on development and production; and perhaps most important, the role of the people of each region in defining their indigenous wine culture.

Not surprisingly (and, to be honest, thankfully) there was no consensus reached, no definitive measure as to whether there is such a thing as Italian Wine or merely wines from Italy. Although certain descriptors - authentic, rustic, genuine, unique - dominated the discussion, the one most frequently used was diversity, a word that captured the complexity of the original premise. Most agreed that the breadth and depth of the wines of Italy made it more difficult to frame a profile of them than, for example, California, Australia, or even France.

Maybe that is as it should be. A place where hundreds of native varietals can be found, where millions grow grapes and thousands produce wine should not be easily categorized. Someone once wrote that history is constant controversy, that there is no closure, an observation that can be applied to the study of wine in general. And fortunately for us, the most rewarding path to furthering one’s knowledge is to keep exploring - one glass at a time.

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Written by Michael Vass

Here is a question that has various answers depending on your goals. When you travel do you prefer relaxation and quiet or nightlife and excitement? It’s a tough question, and I’m sure it has many aspects. If you are a single man, like me, you may well prefer traveling to where there is nightlife and very good restaurants. If you are a married individual, escaping the kids for a weekend, you may just want a very quiet and tame experience soaking in the Jacuzzi listening to Vivaldi.

Both are very good things, if that’s what you want. But how can you tell? Nothing is worse, whether on a business trip or personal time, than going to a place and finding out it’s the opposite of what you had hoped for. I’ve found it completely annoying, I’m sure you may agree. Well, in an effort to alleviate those occasions where possible Travelandleisure.com and CNN did a comparison of 25 cities across America.

The list rates the cities on various aspects including nightclubs, happy hour, singles, affordability, peace and quiet, cleanliness, safety, and of course dining among a huge list of other items. The lists were comprised by 60,000 votes (more votes than most Presidential polls quantify) and include the thoughts of locals as well as visitors to each city.

So what is the result? If you want a fun business trip you need to head out to Chicago (personally all business trips I have had there have been abysmal), New Orleans, San Francisco and New York in that order.

For a family trip look for Orlando, Washington D.C., and San Diego. Romance more the idea? Then head out to Honolulu, Charleston, or San Francisco.

But here are a few points I found of interest. Best Pizza was listed as Chicago as #1. I just can’t see that but as I’ve noted I am biased and from the Bronx. The friendliest city would be Charleston (I knew that wouldn’t be NYC). And the top 5 best place for those of us that are single are: Austin, Las Vegas, New Orleans, Miami and New York. Who would have guessed Austin was the place to be.

I’m sure there are many other surprises and items of interest for every type of traveler out there. Take a look and see what works best for you. Let me know if they missed anything on the list and what city you think has the best of it.

Submitted by Chef Tom Cooks

Its almost turkey day…and we all know how much leftovers we always have after Thanksgiving. Here is a great recipe for the day after…

3 tablespoons butter
2 tablespoons all-purpose flour
1 can evaporated milk
1 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb seasoned dry stuffing mix
1 cup cooked turkey, diced
1 cup shredded cheddar cheese
2 cups mashed potatoes

Preheat oven to 350 degrees F. Grease a 9×13″ baking dish.
Melt 3 tbsp butter in a saucepan over low heat. Blend in flour. Slowly stir in milk and water, then season with salt, pepper and onion powder. Stir sauce over low heat for 5 minutes.
In a separate saucepan over low heat, melt 2 tbsp butter. Blend in the dry stuffing mix. Place turkey in the prepared baking dish. Pour the sauce over the turkey. Then sprinkle with the cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
Bake for 45 minutes.

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