Food and Wine Blog

Submitted by Barry’s Wine Notes & Memories

Every Good Wine Needs A Story.
Each year in November..the German magazine ‘Wein Gourmet’ hold a tasting called Pinot Cup….with entries from Switzerland, Austria and Germany. By the time the results appear in the magazine..the top wines have sold out!!!! My guess is the tasters themselves get first bite of the cherry (or in this case..first slurp of the wine)..and all the readers get…are the results. I try to get pre-print results..and in December 2006 found that today’s wine has won first place. I contacted the vineyard..Herr Schmitt answered..and I told him they called me Mr Pinot and I would like some of his wine. ‘How many bottles’ he asked? Twelve was my answer..which was followed by a chuckle..’you can have two’…I suppose this was some sort of victory..as it was the first time I have managed to get anything following these tastings.

I also purchased 12 bottles of his ‘2nd’ wine..a Spätburgunder and Domina cuvee and whenever I tried this over the last year..I was reminded of the Pinot Cup and my two bottles of „S“.
When do you drink jewels?…wait forever ?..
Forever is only a corkscrew away.
Roast chicken with chicken liver filling
and red cabbage cried out for a
Pinot/Spätburgunder…and after pulling and pushing the bottle back and to in the cellar..I hurriedly opened it (in case I changed my mind again)……………
and sat back to ‘Run with a Winner’
Schmitts Kinder
Randersackerer Sonnenstuhl
Spätburgunder trocken „S“ 2004
Franken, Germany
Gorgeous perfumed aroma…fine elegant strawberries..persistant…very seductive..medium full velvety mouthful…so much charm..liquid marzipan…and a long finish. I only managed 2/3 of the bottle and placed it in the fridge until the next evening..it was just as good without losing any of it’s faculties. If only Herr Schmitt had let me have more.

Points 18.5

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Submitted by Chef Tom Cooks

My girlfriend loves cheese and food with a kick! When I found this recipe, I knew it was going to be a home run. This soup is perfect for warming up on one of these upcoming cold nights.

6 cups Chicken broth
8 Celery stalks
2 cups Diced onion
3/4 teaspoon Garlic salt
1/4 teaspoon White pepper
2 lb Velveeta cheese
1 cup Diced jalapeno peppers

Serve with:
Sour cream
Flour tortillas

Dice celery stalks, onions and jalapeños. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix
them in well.
Serve with a dollop of sour cream and warm flour tortillas.

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Submitted by The Cheap Gourmet

I am SO excited! I recently stumbled upon Delicious Living magazine and feel like a kid in a candy shop. I was introduced to Delicious Living many moons ago while working at a popular health food store in Indianapolis. Our boss was incredibly creative and as soon as Delicious Living arrived on the counters, she would grab a copy so her chefs could get to work on creating something new.

When we moved to Colorado, the nearest health food store was 20 miles one-way and I kind of lost track of the magazine. Ironically, Delicious Living is published in Boulder and at one time I was only 15 miles away from their office. If only I knew then what I know now.

Anyway, to this day, I still have Delicious Living recipes glued on index cards which I use in our family’s monthly meal planning. What I love most about the recipes offered in the magazine is they always taste so good that even my picky “meat-and-potato” husband enjoys them.

So, imagine my surprise when I discovered the Delicious Living website! I can subscribe to the magazine once again AND I have access to their vast database of recipes 24/7. Life can’t get any better!

For those of you who love cooking contests, check out the Delicious Living Recipe Contest. I’m going to get to work tweeking one of my appetizer recipes and get it submitted. The first prize winner walks away with a $150 gift certificate to the health food store of their choice, while one runner-up in each category is rewarded with a $75 gift certificate. I’d be pleased to win, how about you?

Delicious Living is a fabulous website and I think you will be pleased with the content, recipes, health notes, podcasts and more. Check them out online at www.DeliciousLivingMag.com.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Enzo Mecella Verdicchio di Matelica “Pagliano”, 2006, Le Marche

Verdicchio is the sole white varietal of note in a region whose lush, well crafted red wines are slowly garnering adherants.

Of the two DOC zones producing Verdicchio, Castelli di Jesi hard by the Adriatic is the more recognized, having come full cycle from a decades long funk of mass produced plonk. The lesser known interior area around Matelica benefits from a continental climate that allows for a later harvest, with grapes that are more aromatic and concentrated.

Sampled in concert with a Verdicchio from Jesi, Mecella’s exhibits a striking intensity and definite structure. The varietal fingerprints of herbs, green fruit, and a mildly bitter nuttiness are evident, but with an edginess and texture that seem more “red”. Floral notes and the faint hint if citrus round out the profile.

This is another example of a distinctive white that gives off attitude and finesse, an antidote to the rivers of insipid wines rolling out of northern Italy.

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Submitted by The Cheap Gourmet

Since we’ve been sharing Crockpot recipes this past week, I wanted to let you know about a place where you can get all the Crockpot recipes you could ever want. Over at Crock Recipe Pot, you’ll find a phenomenal bargain — 470 Crockpot recipes in digital format for less than $20. You can download them instantly and start cooking today!

470 Crockpot Recipes provides a solution for those who have a hectic lifestyle. And, who doesn’t these days? All you have to do is prep your ingredients the night before. The next morning, get up 10 minutes early and pop everything into your Crockpot. When you come home from work, your house will smell divine and dinner will be ready. Now, that’s almost as good as having a private chef isn’t it?

Crockpots can be used to cook soups, stews, casseroles, meats, poultry, fish, seafood and even desserts. With 470 Crockpot Recipes you’ll never be bored with the same ole’ weekly meal routine. You could try something new for more than a year and never eat the same thing twice.

But wait, that’s not all… (sorry, I couldn’t resist!)

The founder of Crock Recipe Pot is a generous soul. When you order 470 Crockpot Recipes ebook, you’ll also receive numerous bonus cookbooks including: Chicken Recipes, Fish Recipes, Chocolate Recipes, Desserts, Soups, Stews and much more. In fact, you’ll receive a collection of ebook cookbooks which provide more than 8000 recipes. Now that’s what I call a great deal!

If you love Crockpot cooking, you’ll want to invest in this amazing collection of Crockpot Recipes. Just click on this link to order your copy of 470 Crockpot Recipes TODAY!

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Submitted by Barry’s Wine Notes & Memories

Every two weeks on Sunday evening
I have my Vintage Soul Radio Show
which I have been doing for
over 10 years now….
another ‘hobby’ of mine..Soul Music.
I finish at 7pm and then it’s back home
for a meal and a glass or two of wine.
I had opened the bottle at 5pm and left
it to breath (was the recommendation).

When I first ‘found’ Rioja wines in the 70’s..they were full of soft oaky fruit..the Reservas were superb…then came a bad period…Spain is back on track nowadays..but Rioja Reservas worry me at times..and I generally prefer the crianzas which spend less time in oak..and are a better balanced proposition.

Dinastía Vivanco Reserva 1998
Rioja, Spain
A blend of Tempranillo and Graciano aged in French oak.
Cherry red colour…..some tobacco on the nose…no vanilla or sweet oak…
On the palate rather dry..and dusty fruit..and acidity…not sure which way to go was my impression..needs food. Too many years in oak can produce wines like this…not a bad wine..but not a pleaser to return to.

Points 15.5

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

My former student Jenny S. is a first year grad student in the Oenology & Viticulture Department of University of California at Davis. Her emails about her first year have been a great read. She gave me permission to reprint portions of them here. Thanks, Jenny!

I just got back from helping out at Folio, one of Michael Mondavi’s new wineries. A first year V&E master’s girl is working there for harvest so another new girl in the program went to work with her to get a feel for the winery world (since her and I are the only 2 kids in the program with no winery experience). It was fun. I bulked up my biceps doing some punch downs.

I was there about 2 weeks ago when we were visiting Napa and I managed to insult the Mondavi name infront of Robert Mondavi Jr. (not knowing who he was). Yea, leave it up to me to put my foot in my mouth … But he took it pretty well and I managed to turn it into a joke and just kept going with it.

They said they had some good laughs for the next week at my expense. Thought you would appreciate that. Some punk-ass Philadelphia kid coming out to Napa and telling Robert Mondavi that “the Mondavi’s like to throw their name around to get anything they want”

Keep ‘em coming, Jenny!

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Submitted by The Cheap Gourmet

My friend, Jo, shared an interesting Crockpot recipe with me the other day. It’s really quite ingenious and I wish I would have thought of it a few months ago. You see, it’s a Crockpot recipe for Caramel apples! I made four dozen caramel apples for Halloween. This technique could have saved me a LOT of time.

If you’ve ever made caramel apples, you know they can be kind of a pain. You have to be somewhat careful while melting the caramel. It’s easy to burn and it’s easy to keep too cool, which in turns make it setup, then it’s hard to get it to adhere to the apple. I usually break out the double-boiler, but even still it’s hard to control the proper temperature to sustain the smooth consistency required for coating apples. That’s where the Crockpot comes in! It keeps it at the same temperature for a long period of time.

The following caramel apple recipe is so simple, you’re going to love it! And, clean-up is a snap too. As you probably already know, the Crockpot is one of the easiest things to clean. Baked on food just slides right off. I love it!

Anyhoo, I digress. Let’s get down to business. Here is the Crockpot Caramel Apples recipe…

CROCKPOT CARAMEL APPLES
Serves 8
Prep Time: 5 minutes
Cook Time: 1-1/2 hours

INGREDIENTS:

2 (14-ounce) packages Caramels
1/4 cup Water
8 Granny Smith Apples
8 Popsicle Sticks

DIRECTIONS:

1. Line a flat baking sheet with waxed paper.
2. In Crockpot, combine caramels and water; cover.
3. Turn heat on HIGH and cook caramel mixture for 1-1/2 hours. Stir frequently. When thoroughly melted, reduce heat to LOW.
4. Insert popsicle stick into the stem end of each apple.
5. Dip each apple into hot caramel mixture and turn to coat entire surface.
6. Hold apple above the Crockpot and allow excess caramel to drip into mixture.
7. Quickly transfer coated apple to waxed paper and allow time to cool.

NOTE: Caramel apples can be stored in the refrigerator for up to one week. However, if you’re like me, your caramel apples will never sit in the fridge that long!

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Submitted by The Cheap Gourmet

Recycled coffee grounds can save you time, money and help you avoid toxic fumes from commercial cleaning products. Below are ten ways to recycle coffee grounds and protect the environment.

1. Mix the grounds with water to provide your houseplants with an “energized” drink. Plants need the nutrients found in coffee grounds, including nitrogen and potassium, both common ingredients in store-bought fertilizer. Using organic grounds will provide a healthier and happier plant environment!
2. Sprinkle used grounds on your outdoor plants.
3. Sprinkle a ring of used grounds around a tree or plantings to deter ants.
4. Use slightly damp grounds on icy steps and sidewalks. The grounds stick to the ice, creating a safer walking surface.
5. Pour a few grounds down your drains to gently scrape the sides of the pipes. Do not use if pipes are already slow draining or clogged.
6. Use to scrub gunk off surfaces such as grills and greasy pans. Use wet or dry grounds.
7. Keep a container of dried coffee grounds in a shaker near the kitchen sink. Use to scrub strong odors such as fish, garlic and onion, from your hands.
8. Wet your face and scrub with one tablespoon coffee grounds. This is a gentle exfoliating wash for your face.
9. Use steeped grounds and a cotton swab to touch up furniture scratches.
10. Coffee grounds are a great addition to any compost pile. Just throw them into your compost bin, filter and all.

Be sure to check out the JavaLog ~ Voted “One of the Coolest Inventions” by TIME Magazine. Rumor has it you can make these yourself by mixing coffee grounds with candle wax and forming it into a log. If you attempt it, let me know how it works out!

Feel free to add your tips on Recycling Coffee Grounds in the Comments section.

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Submitted by Barry’s Wine Notes & Memories

As the blog is called ‘Wine Notes and Memories’.. I had planned to post this memory over the next few weeks. That it’s appearing now is due to a post from fellow blogger Joe who’s guest blogger had a corked Magnum of Chateau La Gaffeliere 1996.
Back in 1991 I was on my way back from Portugal by car…with my brother-in-law Axel. We drove as far as we could the first day through Spain..and as always..planned to ‘dawdle’ in France. We arrived at our first stop in the Rhône in the village Rasteau…Restaurant Bellerive. It was quite late..so no real time to browse the wine-list. I asked the sommelier to recommend a white wine ( Axel does not drink..so I choose a white in these circumstances to go with the whole menu). I can’t remember what it was..but on opening it was obvious that it had a fault…caused by the cork. I checked the wine-list quickly and chose a white Pape which was brought to the table without any questions asked ( you have to be ‘positive’ in these situations or the waiter may find excuses).

The next day we ’slowly’ drove around the vineyards and then set off to stop number two in Bourg-en-Bresse in Burgundy. Checking the wine-list I found a white Hermitage from Chave from a fine vintage and was really excited as it was nicely priced. The bottle arrived and was opened. Now Hermitage Blanc can be an acquired taste so I gave it a chance.. and accepted the wine..I then spent 30 minutes swirling and praying..but neither helped..the wine had ‘cork’. I called ‘madame’ and explained and she ‘reluctantly’ agreed to take it back. As the meal was arriving I had to quickly order another wine…but the promise of a great evening’s drinking remained empty.

My brother-in law had quirmed the first evening..he half-disapeared under the table on the second..but he knows I know my wines…so didn’t disown me.
The third day we hardly drove at all and ended up at Greuze in Tournus…a restaurant I had visited before..and I always took the menu..as the elderly owner has had plenty of practice with it and ‘a la carte’ could be disappointing. He had a good selection of half bottles.. so I decided on a half of white Burgundy…

Chassagne-Montracht Les Ruchottes Domaine Ramonet 1988 and a half of red burgundy.I knew the waiter..and as I ordered I asked him if both bottles were in fine condition..explaining my previous two days to him. Both excellent choices Monsieur..he replied. The white arrived ..was opened.. I smelled..and my twitching nose told my relation that all was not well..he went ashen. Sorry Axel..but it is corked. The sommelier tried the wine..and agreed..a corked wine. He quickly returned with another one..which was perfect…Points 17 and I noted room for improvement.

Needless to say.. the red Beaune 1er Cru Faiveley 1957..was perfect and I gave it
Points 17.5..no sign of age..

I suppose when you have been drinking wine for 30 years you are going to get your fair (or unfair) share of bad or corked bottles…but 3 in 3 days was testing my resolve.
Maybe Joe and his guest have days like these ahead of them..I hope not.

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Submitted by Barry’s Wine Notes & Memories

The article that appeared in the local paper..which many also found on the internet..and the blog…..means..people say…especially business contacts…

‘never knew you were a wine expert..we can’t just give you a ‘bottle’ anymore’. Anyone in business will know what I mean..you receive some real ‘rubbish’ at times…it’s not the amount it costs..just a little more thought could go into it. One contact gave me a bottle of Sekt (German Sparkling Wine) for Xmas 2006..not my style anyway..but this particular bottle was disgusting!..After one of the staff read about my ‘hobby’..and we were chatting…I said..’Honestly..tell your boss..don’t give me anything at all..rather than the same again’..well..you gotta laugh..by Xmas Eve 2007 I had not received anything..that’s fine..no big deal..but I needed a special calender so asked the staff member if they still had one..he asked if I had received the wine yet..I told him no..as I thought my words had struck home…well..it turns out it was just forgetfulness as the company had moved premises and the usual chaos attached had meant no pressie for lil ol’ me. So..I received my delayed gift..and with a visit of 2 friends who are not wine people at all and would be happy with ‘a wine’…I decided to open them both.
The Winzergenossenschaft has recently been awarded ‘Best Co-op of the Year 2007′ in Germany and have a large range of wines.

Franken is the home of the Bocksbeutel bottle.
Both bottles with glass closure.

Franconia Silvaner
Nordheimer Vögelheim 2006
Franken, Germany
Not a grape I would choose anywhere..but Franken is noted for making fine wines with this type…Pale colour…some spices and fine middle fruit..and good length for this ‘basic’ wine from the vineyard.
Points 15

Franconia Spätburgunder
Nordheimer Vögelheim 2006
Franken, Germany
Purple rim..red cherry nose..young rustical fruit…lively and chunky…
quaffing wine for a garden party.
Points 14

Neither would have me rushing to re-buy…but good for the price range..and I enjoyed them more knowing some thought had gone into the choice.

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Submitted by The Cheap Gourmet

In September 2007, I wrote a post about The Cheap Gourmet Blog being syndicated by one of the industry-leaders, 1800Blogger.com. My association with FoodandWineBlog.net has been extremely rewarding. Not only have I obtained additional traffic and tremendous exposure via their network, I have also developed a wonderful business relationship with the founder and CEO, Ken Maciora.

Earlier today, I received an email from Ken requesting my permission to submit a press release featuring my mom’s Beef Pot Roast with Burgundy Wine Sauce, which was posted only yesterday! Upon receipt of my approval (afterall, who wouldn’t be thrilled to have a press release submitted!), the PR showed up on the home page of Trans World News.

I was on the phone with my mom so fast that I think I short-circuited the system. As you may recall, mom was a bit hesitant to share her secret beef pot roast recipe. Not that she’s greedy, it’s just that this particular recipe is one of her personal creations and is considered a prize possession.

Mom was pleasantly surprised to hear her beef pot roast recipe was such a hit. But, even more touching was the pride I heard in her voice when she heard what the press release said. And, I quote…

Food and Wine Blog, a blog owned by 1800blogger, announced that The Cheap Gourmet has published a new recipe for Crockpot Beef Pot Roast with a burgundy wine gravy . Kathy Browning, the editor of The Cheap Gourmet, is one of the most insightful bloggers in the food category in the world. Her recipes are creative, simple, and most importantly delicious. Her blog posts always contain a personal touch so that you feel you’re getting personal instruction from someone who can improve your culinary instincts.

I’ve been involved in internet marketing for 8 years and freelance writing for 2 years. Mom has watched me struggle to make it big in the online world. She knows how hard I have worked to establish The Cheap Gourmet blog and share our family’s passion for food. To her, this press release was just as important as if The Cheap Gourmet had been featured on Good Morning America or Oprah.

I think every blogger longs for good press and most work very hard to achieve some level of fame. It makes me feel all warm and fuzzy inside to know that others are benefiting from the content, enjoy the recipes and take advantage of the merchandise offers.

A big thank you to 1800Blogger.com, FoodandWineBlog.net and my MOM for teaching me how to cook!

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

I love this wine–let’s just put it out there and avoid all that wine-writing propriety and distance. And the funny thing is that it’s not in the style I typically gravitate towards, Old World guy that I am. But this inky, big-boned monster is so well constructed (and make no mistake about it: it’s an edifice of wine) that I couldn’t resist it. At this point in its evolution, it’s still tight, and not giving much on the nose beyond its tea-like tannins and rich raspberry aromas. On the palate, it starts off like one of those German kirsch-filled chocolates, but once it breathes a bit it gains complex notes of superripe dark berries and a rich plums. At 15.9% alcohol, it feels a bit heavy in the mouth, and the sweetness from all that alcohol is unavoidable, but this is no over-the-top fruit bomb: The tannins are still young and have some serious grip, and there’s enough acid here to lead me to believe that this wine will be even better in a few years. If you have the patience, it will be rewarded. Personally, I’m glad I bought a bunch of bottles: Following their evolution should be a lot of fun.

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Submitted by The Cheap Gourmet

During the holidays, I went home to visit my family in Indiana. Pretty much everything I know about cooking was taught to me by my mom. She is the Queen of putting together a scrumptious, melt-in-your-mouth meal with her ever-present Crockpot.

When I arrived, the aromatics of mom’s Beef Pot Roast filled the air. I could smell it the instant I opened my car door. The moment I crossed the threshold, my salivary glands went into overdrive and I was instantly drawn to the Crockpot sitting on the counter.

As I approached the Crockpot, it took every ounce of energy to not stick a fork in and grab a morsel. Mom informed me I would have to wait one more hour before diving into her famous concoction of beef, onion soup, burgundy wine and mushrooms. The wait was excruciating!

It wasn’t easy prying this recipe from mom. But, she’s a passionate foodie and with a little persuasion from her favorite daughter (sorry Sis!) she agreed to share her divine recipe with The Cheap Gourmet readers. I am honored to pass along this tried-and-true Crockpot recipe to you and hope that you and your family enjoy it for years to come!

CROCKPOT BEEF ROAST WITH BURGUNDY WINE GRAVY RECIPE

INGREDIENTS:

1-2 cloves Garlic, peeled
Salt and Pepper for seasoning
3 Tablespoons Extra Virgin Olive Oil
2-1/2 to 3 pound Eye-of-Round or Beef Rump Roast
1 packet of dry Onion Soup mix
1/2 cup Water
1 can Mushroom soup mix (my favorite is Campbell’s Golden Mushroom)
1/3 cup Burgundy Wine (Merlot or Cabernet are excellent choices)
4 teaspoons Cornstarch
1/4 cup Water
1 (4 ounce) jar sliced Mushrooms, optional

DIRECTIONS:

1. Place roast in a shallow pan and allow to come to room temperature; about 2 hours.
2. Rub roast with garlic, then season with salt and pepper.
3. Add olive oil to heavy skillet, turn heat level to high.
4. Carefully place roast in heated oil and sear* on all sides.
5. Remove beef from skillet, reduce heat to medium-low and transfer beef roast to crockpot.
6. Add dry onion soup mix and 1/2 cup water to skillet used for searing and mix well.
7. Cook soup mixture for 3-5 minutes, stirring frequently.
8. Add mushroom soup and wine to soup mixture, stir well.
9. Remove from heat and pour mixture over beef roast in slow cooker. If necessary, add water so liquid covers three-quarters of the roast. Cover.
10. Cook 6 to 8 hours or until roast is fork tender.**
11. Remove roast from crockpot, place on plate and cover loosely with foil.
12. Add cornstarch to 1/4 cup cold water and stir.
13. Add mixture to liquid in crockpot and cook until thickened; then cook one additional minute.
14. Add water if necessary for desired consistency.
15. Add sliced mushrooms, if desired and heat thoroughly.
16. Transfer mixture to gravy pitcher and serve with beef roast.
17. Slice beef roast and transfer to serving platter.

*Sear means to brown beef on all sides to lock in juices and create a crisp outer layer.
**Fork tender means the beef will easily fall apart when a fork is inserted, pulling the meat away from the roast.

If desired, add quartered onion chunks, red potatoes and baby carrots. Place in crockpot after adding the soup-wine mixture. Or serve with mashed potatoes and vegetable side dishes.

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Submitted by The Cheap Gourmet

Once in awhile you run across a story that is so compelling you MUST share it with others. The Vanishing of the Bees is one such story and I hope you will take time to watch the trailer of this compelling video. What does this have to do with cheap gourmet cooking, you ask? Believe it or not my friend, it has everything to do with gourmet food and food in general!

You may or may not have heard about CCD - Colony Collapse Disorder. In a nutshell, honeybees are disappearing at an alarming rate, with as many as 85 percent of the bee population simply vanishing.

So what’s the big deal if we lose a few bees? Unless you want to consume rice, corn and genetically-modified food for the rest of your life, it’s an enormous deal! You see, without honeybees many of the fruits and vegetables we consume will no longer be available. The bees are responsible for pollination. No bees + no pollination = no food.

According to Vanishing Bees website; “Honeybees are responsible for pollinating one-third of our food supply, including most of the fruits, vegetables, nuts and even alfalfa used to feed livestock.” The website and video remind us of the importance of being responsible earth stewards if we want to continue to eat; let alone eat gourmet!

One thing I particularly like about Vanishing Bees website is the information they provide regarding the history of agriculture and the 5-million year connection we humans have had with this fuzzy insect. While many of us prefer to avoid bees, they play a critical role in our survival. It’s crucial that we not forget this important fact.

I highly recommend watching “Vanishing Bees”. This insightful and thought-provoking movie trailer can be viewed for free at www.VanishingBees.com.

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Submitted by The Cheap Gourmet

Recently, I discovered Le Gourmet TV, an interactive gourmet cooking website packed with step-by-step cooking videos. What I like about Le Gourmet TV is not only can you watch how recipes are put together, you can also learn a great deal about cooking.

Le Gourmet TV also includes videos on how to choose the proper cooking equipment, how to pair wine and cheese with your meals, how to choose the proper type of beer and a “Field to Table” section which promotes Sustainable Living.

In addition, Le Gourmet TV offers a variety of channels with easy-to-understand videos. You’ll find a channel for Baking, BBQ, Beer, Cheese, Coffee, Preserves, Whiskey, Wine and Tea. Other channels include the Chef Series, Cooking Gear and Roadside Menu.

Click here to visit Le Gourmet TV now or click the link below to continue reading this post.

Another nice feature I like about Le Gourmet TV is their extensive Cooking Glossary and Tea Glossary. I thought I knew alot about cooking until I reviewed these well-researched categories. Now, I realize I don’t know nearly as much as I thought I did. Back to the kitchen I go!!

It appears that Le Gourmet TV is still in its infancy because there is not an abundance of videos uploaded at this time. For that reason, I recommend bookmarking the site and returning often for updates. While you’re visiting Le Gourmet TV take a moment to fill out their Survey and let them know what you would like to see and how they can improve the site.

Last, but not least, if you would like to promote your cooking video on Le Gourmet TV, they offer reasonable prices. Additionally, you can sponsor a cooking video which is a unique way to promote your cooking or food business.

To learn more about Le Gourmet TV and all they offer, visit their website at www.legourmet.tv.

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Submitted by Chef Tom Cooks

Here is another simple yet flavorful recipe that makes a great appetizer or snack.

2 tablespoons plus 1/2 cup butter, divided
2 large sweet onions, chopped
1/4 cup sugar
3/4 cup hot water
1 tablespoon beef bouillon granules
1 cup Gruyere cheese, shredded
8 sheets phyllo dough (14×9 inch)

In a skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook 15 minutes, stirring frequently.

Stir in water and bouillon. Bring to a boil. Reduce heat and simmer, uncovered, for 5-7 minutes. Remove from heat and stir in the Gruyere cheese.

Melt remaining butter. Brush one sheet of dough with butter. Top with another sheet and brush with more butter. Cut into 12 squares.

Press one square into each of 6 greased muffin cups. Top each with another square, placing corners off center. Spoon 1 tablespoon of the onion mixture into each cup. Repeat the process with each cup. Bake at 375 degrees F for 10-15 minutes. Serve Warm.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Bruno Giacosa Dolcetto d’Alba, 2001,DOC, Piemonte

Sometimes it’s good to start the new year with a bit of auld lang syne, going back to an old friend whom you’ve neglected for one reason or another. Such is the case with Piemonte’s “little sweet one”, a one time suitor for my vinous affections who too many times dashed my hopes with a disappointing bottle, be it from Alba, Dogliani… wherever.

As with Barbera, the other every day wine of the Langhe hills, Dolcetto can be frustratingly pedestrian, drinkably decent, or, in the skillful hands of a producer such as Giacosa, a renewal of faith in the grape’s potential.

Dusky, dry, and somewhat reserved fruits that begin on the nose follow through with what are at first surprisingly chalky tannins. Sip by sip, as the tannins pull back, a spectrum of concentrated, flavorful red fruits emerge led by raspberries that verge on the edge of sweetness, complemented by a pleasant level of acidity. The finish turns slightly “dark”, revealing a faint taste of bitterness that belies the varietal’s name.

An acquaintance worth renewing over a plate of hardy Piemontese fare. Tajarin with truffles, anyone?

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

“The market for wine-bottle closures is a $4 billion battlefield where an epic confrontation is now taking place.” - George Taber, from To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle

The much-needed discussion about wine closures is upon us and none other than George M. Taber has come along to provide us readers with new-found knowledge of all things having to do with closures; the wine being kept under said closures; and, of course, the many people behind the controversy. And when the highly astute Taber turns his lens upon a subject, a fascinating read is bound to be at hand. No other writer could bring the cork controversy to life quite like him. Former reporter and editor of Time Magazine, Taber is no stranger to wine. His fine book Judgement in Paris first came into being as a four paragraph article in the 1970s, and it outlines in great detail the moment when California bested the great French wines of Burgundy in France’s capital.

For many unquaffing folk, a book on cork may seem extraordinary. And to date, never have closures – and their respective stories – been drawn in such fascinating light. (It is believed that “cork” makes its first appearance in the English language in Shakespeare’s As You Like It – one of the many interesting tidbits Taber offers up in his book).

Taber is an insightful man, with a journalist’s acumen and an avid curiosity. He is unafraid to tackle controversial subjects and began his research on the cork when the wine industry was still covering up the percentage of cork taint they were experiencing and the race to create a better closure was beginning. Along the way Taber reveals that cork taint taint the only problem affecting wines (screwcaps, we find, have flaws of their own), and that a greater problem lies in the fact that so very little is known – to date - about the chemistry of wine. With so many people on so many sides of the debate espousing differing opinions rife with passion, there is bound to be drama. And folly. And To Cork or Not To Cork does not disappoint. Reporter that he is, Taber does not shy away from showing us how people in the business too often ignore science and make up statistics simply to boost their own deeply-embedded opinions on the perfect closure. As it were, there happens to be something to be said for cork. As there does for screwcaps. As there does for glass. (Not so much for plastic). Taber sums it up best when stating at book’s end that wine should be judged by the quality of the product, not by its container. And that various industries – at present - are no longer accepting so many wines going bad under many different closures is a very good thing.

As to the question? It is finally under continued discussion. And that, in itself, is some kind of answer.

“I would thou couldst
stammer, that thou mightst pour this concealed man
out of thy mouth, as wine comes out of a narrow-mouthed bottle,
either too much at once, or none at
all. I pray thee, take the cork out of thy mouth that
I may drink thy tidings.”
As You Like It, Act III, sc. 2 To Cork or Not To Cork, George M. Taber, Scribner 2007

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Kris Pinot Grigio is one of the finest Pinot Grigios that money can buy. As a discriminating wine connoisseur, I am looking for great value at a great price. Recently, I discovered it in this bottle of Pinot Grigio distinguishable by the hand print on the label.

Made as a result of a joint effort between winemaker Franz Haas and Winebow, the wine is fermented in stainless steel tanks for 3-6 months and then an additional 3-4 months in the bottle before being released by the winery. Approximately 1,000,000 bottles are produced annually so it can be found.

The wine is pale yellow in color with the most subtle reflections of green. A recent tasting revealed aromas of lemon, apricot and acacia flowers. Clean and fresh on the palate with hints of honey, apples and pears. A fresh invigorating personality to this Itiliana Pinot which should be placed proudly on your wine rack. Estimated Retail Price: $12 - $14 per bottle

Submitted by Chef Tom Cooks

3 lb. beef round steak, 1/2 inch thick
1/2 cup flour
2 teaspoons salt
1/8 tsp pepper
1/2 tsp dry mustard
2 medium onions, sliced thin
1/4 cup flour
8 oz sliced mushrooms
1 can condensed beef broth (10.5 oz)
3 tablespoons dry white wine
1 1/2 cup sour cream

Trim all excess fat from steak and cut into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, salt, peppers and dry mustard. Toss with the steak strips to coat. Place coated strips in a crock pot; stir in onion rings and mushrooms.
Add beef broth and wine, stir. Cover and cook on low for 8-10 hours.
Before serving, mix the sour cream with 1/4 cup of flour then stir into the crock pot. Serve with rice or noodles.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Wine
Baumard “Carte Turquoise” Cremant de Loire (FR)

Second Wine
Pierre Moncuit “Cuvee Pierre Moncuit-Delos Brut Champagne Grand Cru Blanc de Blancs (FR)

Third Wine
Jean Lallement et Fils “Cuvee Reserve” Brut Champagne Grand Cru (FR)

Fourth Wine
Henriot “Cuvee des Enchanteleurs” 1995 Brut Champagne (FR)

Fifth Wine
Kerpen 2003 Wehlener Sonnenuhr Riesling Auslese (GR)

Sixth Wine
Inniskillin 2002 Riesling Icewine, Niagara (CA)

Seventh Wine
Tokaj Classic 2000 6 Puttonyos (HU)

Eighth Wine
Maculan 2004 Madoro, Veneto (IT)

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

This is typically the time of year when we all engage in a bit of reflection: What we did right over the course of the past year, what we could have done better, and how we plan on making the most of the coming year. And if there’s one thing most of us can improve on in 2008, it’s to become more open-minded wine-buyers and more strategic collectors. If you fall into the former category, then make 2008 the year you experienced one new grape varietal or region each week: The wine world is expanding at breakneck speed, and the more open-minded you are to wines from unexpected grapes or unfamiliar parts of the world, the more drinking pleasure you’re likely to have. And the more exciting it’ll be each time you pull something off the rack or out of the cellar.

If you fall into the latter group, then make 2008 the year you hedge your bets. Too many friends and acquaintances of mine buy a single bottle of such-and-such a wine and then simply hope for the best when the time comes to open it up. Which is the wine equivalent of a sky-diver not having a reserve chute. Corks fail regularly, after all, or bottles age and fade before they’re expected to. For any number of reasons, there’s no guarantee that the juice in the bottle will be what you expect it to when you finally pop that cork. So buying double, as it were, is not a reckless expense; it’s just smart wine-collecting.

Of course, the most clever people will fashion their wine lives to fit into both those categories. So drink well, drink widely and wisely, and make 2008 a vintage to remember.

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