Submitted by The Cheap Gourmet

One of my favorite soups is Minestrone. I love the combination of the vegetables, beans and pasta. However, like many Americans I’m attempting to reduce my intake of carbohydrates. I decided to experiment with my all-time favorite Minestrone Soup recipe. I wanted to create a soup that would be filling, satisfying and full of flavor.

The following Minestrone Soup recipe is a hearty soup, yet offers a light mouth-feel. I added Asiago cheese for a boost of flavor and to replace the substance of the pasta. One ounce of Asiago cheese contains a mere .67 grams of carbohydrates. In comparison, one ounce of macaroni pasta contains approximately 5 grams of carbs. Asiago is relatively low in fat content, with one-ounce containing 8.7 grams.

This recipe will serve four as a main course or six as an appetizer. If you want to further enhance the flavor, make the soup the day before you plan to serve it.

Asiago Minestrone Soup
Serves 4 (main course) or 6 (appetizer)
Prep Time: 15 minutes
Cook Time: 20-25 minutes

INGREDIENTS:

1 Tablespoon Extra Virgin Olive Oil
1 large White or Yellow Onion, chopped
1 cup Baby Carrots, sliced diagonally
3 cups Chicken Broth (use low-sodium if desired)
1 cup Water (add White Wine for a boost in flavor)
1 can (15-ounce) Diced Tomatoes (or use 2 cups fresh, seeds removed)
3 cloves Garlic, thinly sliced
1 bunch Swiss Chard, stems and leaves coarsely chopped
1 teaspoon dried Parsley
1/2 teaspoon dried Oregano
1/2 teaspoon Black Pepper, freshly ground
1 medium Zucchini, chopped into 1-inch cubes
1/4 pound fresh Green Beans, trimmed and cut into 1-inch pieces
1 can (15-ounce) Cannellini Beans (white kidney beans), rinsed and drained
1 cup fresh Basil leaves, chopped
1 cup Asiago Cheese, shredded

DIRECTIONS:

1. Heat oil in large stockpot over medium heat.
2. Add onion and carrots. Cook until onions are soft and translucent; about 5 minutes.
3. Add chicken broth, water (or white wine), tomatoes, garlic, Swiss chard, herbs and pepper.
4. Bring to a low simmer and cook 7-8 minutes.
5. Add zucchini, green beans and cannellini beans; stir to combine ingredients. Simmer for 3-4 minutes.
6. Add Swiss Chard and cook for 3-4 minutes, or until tender.
7. Add basil leaves, remove from heat and stir well to incorporate ingredients.
8. Ladle into serving bowls and top with  Asiago cheese.

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Submitted by Wine Reviews from the Wine School

Casanova di Neri Rosso di Montalcino, 2005, Toscana

Rosso di Montalcino was the first of the “little brother” wines to garner DOC classification based on a more prominent sibling, as have Rosso di Montefalco and Rosso di Montepulciano. Fruit that lacks the necessary concentration to become Brunello produces a lighter wine made available for release with only a year of aging.

Young and less evolved doesn’t mean second tier, especially from a producer with the estimable record of Neri. Their Brunello “Tenuta Nuova” 2001 was Wine Spectator’s “Wine of The Year” for 2006. At less than $20 their Rosso delivers quality bang for the bucks.

Up front it’s all dark fruit backed by earth and leather. By mid-palate the fruits mellow and take on more red berry/cherry flavors, smooth and better balanced than many Rossos, but not so manipulated as to lose its juvenile rustic nature. Pleasantly solid acidity carries the fruit, giving the tannins time to develop without sacrificing their Montalcino silky firmness.

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Submitted by The Cheap Gourmet

My beloved Toastmaster Toaster Oven died yesterday. To the best of my recollection, my sister gave me my Toastmaster as a housewarming gift nearly 15 years ago. As you can see, it served me well. In our household the toaster oven is an integral part of cooking, so I decided to snoop around online and comparison shop. I love being able to shop from home, don’t you? Especially with the cost of gas these days!

I came across a website called Wize. This consumer research and product review site provides a wealth of knowledge on just about any type of product you could ever want or need. Wize.com provided me with 132 toaster oven reviews.

You can narrow your search by clicking on various parameters such as price range or manufacturer. The first thing I did was check to see if Toastmaster still offered the model that died. Unfortunately, they do not, but they do have a toaster oven nearly identical. The Toastmaster TOV200 offers convection cooking, which is a feature I have oftentimes said I wish the old unit offered.

The reviews weren’t all that favorable on the Toastmaster brand, so I decided to see what other options were available. Being cheap, I started out by looking at toaster ovens in the “Less Than $40″ category. This yielded 19 results, but none had a very high WizeRank.

Wize.com has a rating system and each product displays a button showing how consumers rank their product. According the site, a rank of 90-100 means you can buy with confidence. 75-90 means the product might meet your needs. I was looking for a toaster oven that fell into the 90-100 category.

After reviewing the various price categories, I noticed a “New Releases” link. I clicked and there it was… the perfect toaster oven! First of all, this toaster oven is manufactured by Cuisinart. I LOVE Cuisinart products and have never had a bit of trouble with them. This stainless steel beauty can bake, broil and toast AND offers the convection oven I longed for. It has room for six slices of toast, which is perfect for my family. Now I’ll be able to toast bread for our BLT’s and no one will have to eat cold toast

Once I decided on my toaster oven, I was provided with three places where I could buy it online. Prices ranged from $99 through eBay to $139 through Amazon. Which do you think I chose? I clicked on the eBay link, entered my info and poof, my toaster oven will be on its way next week.

Although it cost a bit more money than I anticipated paying, I feel I got a pretty good deal. The Cuisinart cost $123.19 including shipping. If it lasts as long as the last one, the amortized cost is about $8.20 per year. That’s quite a bargain, eh?

It was sad to dump my Toastmaster in the trash can. I felt as if I should have given her a proper burial considering all the years of service. So, I placed her in a trash bag and tied the handles in a bow.

Next time you need a toaster oven or want to research a variety of products, check out Wize.com. It’s a really cool community where you can chat with a live representative and ask questions about the products or leave a review of your own. Overall, I give it 5-stars and will definitely use the service again.

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Submitted by Wine Reviews from the Wine School

First Flight
1. Meulenhof 2005 Riesling Kabinett, Mosel (GR)

Second Flight
1. Beyond 2006 Sauvignon Blanc, Coastal Region (SA)
2. Flora Springs 2006 Chardonnay, Napa Valley (CA)

Third Flight
1. Hill of Content 2004 Pinot Noir, Victoria (AS)
2. La Carraia 2005 Sangiovese, Umbria (IT)

Fourth Flight
1. Atteca 2005 Garnacha “Old Vines,” Catalyud (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)

Fifth Flight
1. Gonzaga 2002 Merlot di San Lorenzo (IT)
2. Earthworks 2006 Cabernet Sauvignon, Barossa Valley (AS)

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Submitted by Wine Reviews from the Wine School

First Flight
1. Meulenhof 2005 Riesling Kabinett, Mosel-Saar-Ruwer (GR)

Second Flight
1. Beyond 2006 Sauvignon Blanc, Coastal Region (SA)
2. Step Road 2005 Chardonnay, Adelaide Hills (AS)

Third Flight
1. Kim Crawford 2006 Pinot Noir, Marlborough (NZ)
2. Di Majo Norante 2005 Sangiovese, Molise (IT)

Fourth Flight
1. Atteca 2005 Garnacha “Old Vines,” Catalyud (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)

Fifth Flight
1. Gonzaga 2002 Merlot di San Lorenzo (IT)
2. Earthworks 2006 Cabernet Sauvignon, Barossa Valley (AS)

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Submitted by Barry’s Wine Notes & Memories

This is gonna hurt you dear readers…you weren’t there..but I hope to make you more envious with the following post...

Three friends round to dinner..and the chance to offer them some great Pinots.

I hoped they would show well..but they were better than that…

Au Bon Climat ‘Santa Barbara’ Chardonnay 2006
California, U.S.A.
The guys were all over the place with this starter…and were dumbfounded to be told it was from California..and a Chardonnay. I guess the main reason is the ‘old’ days of over-oaked Chardonnays…and it’s also been a while since I last ventured into that territory.
This was fresh..oak is used…but from used barrels..flinty..creamy..pears and peaches..stylish wine…..bright, minerally…no heavyweight here..it is subtle and had a good finish…and was mouth-filling.
This was decanted 2 hours beforehand..and benefited from this. It still needs a year for it to gell..
Points 16+

I had decided on the order we would try the three Pinots…and luckily it worked out..
All were decanted 2 hours before we got our hands on them!! The wines were served blind.

We each had a large Burgundy glass…rather than a separate glass for each wine..and kept going back to the one that appealed to check again.
That works fine if the grape is the same….

Domaine Marie-Thérèse Chappaz à Fully
Grain Pinot Les Esserts 2004
Wallis, Switzerland
What a start! My first thought..oh.oh…
you have begun with the winner…
Creamy, vanilla, roasted aromas…
a bowl of red fruits..so juicy..a fruit-driven wine..smooth on the palate..
just a delight to drink..
perfect from start to finish.
Points 17.5+

Fürst Bürgstadter Centgrafenberg Spätburgunder ‘R’ 2005
Franken, Germany
Nose of raspberries and cherries..and that
‘marzipan’ feeling I get when drinking fine Pinot..
meatier than the Swiss wine..but still with an
elegance and class..at first it seemed ‘flat’ after
the juicyness of the first wine..but every with
every sip it opened..a dense palate..tannins
sweet and ripe..and a classy long finish.

Points 18.5

Au Bon Climat Pinot Noir ‘Isabelle Morgan’
Blue Label 2005
Santa Barbara County, California, U.S.A.
Darker colour…very intense nose..thick..
not ‘typical’ Pinot..this is a complex wine…
I was reminded of eucalyptus..
a mix of flavours bounced on the tongue..
ripe, sweet thick Pinot…
a real pleasure now..
but a sleeping giant.

Points 18+

As you can see..not much between them….
Volker gave them all 18 for various reasons..and Robert..marking in the 100 Points system(didn’t realise he could count that high)..he gave them all mid 90’s..with the Swiss wine in front.

PS..as I mentioned..the white wine was decanted….and on the evening I commented how good RED wines look in a decanter..and whites..well…not so good.

Maybe my choice of decanter didn’t help.!!

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Submitted by Barry’s Wine Notes & Memories

On my dedicated search for the beautiful grape (Pinot)..I ordered a mixed case..which contained a few wines from the U.S. of America.
Calera Wine Company Pinot Noir 2006
Central Coast, California, U.S.A.

Pale ‘Pinot’ colour..all you Cabernet Sauvignon lovers close your eyes…and a pale rim…aroma..well..can’t remember the last that was so strong on fresh strawberries(although others get raspberries)…some black cherries..but it’s the red fruit that dominates as you first sip this one….
a fruit driven wine, soft..creamy texture…well-balanced, with fine-grained tannins that will assure a good future. Most of the grapes come from the cool slopes of Santa Clara and Santa Barbara..and that is the style here..14% alcohol..but just so nicely put together..I almost finished the bottle…
Points 17+

But..I have a question…the bottle had a glass stopper..
do you stand it up when you want to ‘lay it down’?

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Submitted by Barry’s Wine Notes & Memories

We recently had part of our garden dug up..it was wood stumps..and it was breaking up..and dangerous to walk on when wet.
It was a bird’s paradise towards the end..plenty of juicy worms etc…
Now there is stone..and this daft bird can’t figure it out..so it sits on my bike..and thinks…and think..and thinks. In desperation he tries between the stones in the other part of the yard..which means I have to brush up the mess every few days. Maybe I should hang a sign out….

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Flight
1. Meulenhof 2005 Riesling Kabinett, Mosel (GR)

Second Flight
1. Sauvignon Republic 2006 Sauvignon Blanc, Russian River Valley (CA)
2. Flora Springs 2006 Chardonnay, Napa Valley (CA)

Third Flight
1. Hill of Content 2004 Pinot Noir, Victoria (AS)
2. La Carraia 2005 Sangiovese, Umbria (IT)

Fourth Flight
1. Yonna 2004 Garnacha, Campo de Borja (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)

Fifth Flight
1. Chateau Haut Nadeau 2005 Bordeaux Superieur (FR)
2. Earthworks 2006 Cabernet Sauvignon, Barossa Valley (AS)

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Submitted by Chef Tom Cooks

The warm weather is just around the corner…but why not squeeze in one more soup recipe!

2 Tbs Unsalted butter
5 Leeks; white part only, rinsed and julienned
3 Cloves garlic; chopped
1 Onion; diced
1 1/2 cup Dry sherry
5 lg Potatoes; peeled and diced
6 cup Chicken stock
1 cup Heavy whipping cream
2 Tbs Cayenne sauce
1 Tbs Chopped fresh thyme
Salt
Freshly ground black pepper

GRILLED CHICKEN
2 tsp Olive Oil
1 Tbs Chopped fresh Basil
1 tsp Salt
1 tsp Freshly ground black pepper
4 Boneless; skinless chicken breasts

Heat the butter in a large stockpot over high heat until very hot. Add the leeks, garlic, and onion and lightly saute for about 3 minutes. Add the sherry and reduce over high heat until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan. Add the cream, cayenne sauce, and thyme and season to taste with lots of salt and black pepper. Simmer for about 10 minutes.

Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil, and salt and pepper in a small bowl and rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove chicken from the grill, let cool for a few minutes, and then julienne it. Add the chicken to the soup and stir. Cook for a few more minutes if the chicken is still pink inside.

Servings: 6

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Submitted by Barry’s Wine Notes & Memories

Michel Laroche Chablis 2003,
Burgundy, France
Ripe smell of mushrooms..
even truffles…
led to a rather flat flavour…
a touch acidity
would have helped..
but the hot vintage 2003
has left this wine one-dimensional.
No idea of the price as it was a present…
so no plus points for being good value..
mark it as it tastes.
Points 14.5

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Submitted by Barry’s Wine Notes & Memories

As the previous post was short and to the point.I thought I would add this short anecdote…

A top sommelier in London was asked about the biggest faux pas he’d ever made.

‘A table of 6 ordered a bottle of Petrus 1978( at £600). After the host’s approval I started pouring for the other guests. Once the fifth glass was poured the bottle was finished. I said ‘this one has run out, shall I bring another?’. The guest wasn’t happy.’

The obvious solution would be for the other guests to each pour a drop into the 6th glass..but as my humour is well know..my reply would have been…’bring him a glass of the House Red!!’

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Typical of the hot 2003 vintage, the nose here is all raisin-y black currants, cherry liquour, and high-toned spice, as well as a pronounced black peppercorn bite. It actually reminds me, oddly enough, of a fresh-baked pappadum. On the palate, the tannins are brilliantly integrated, and there’s definitely more fresh fruit here than the nose lets on. It’s a beautiful wine right now, though those tannins and the balancing acidity promise a long life ahead.

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Flight
1. La Pisara 2004 Primitivo, Salento (IT)
2. Schulz 2002 Zinfandel “Johann,” Barossa Valley (AS)

Second Flight
1. Terre del Nero d’Avola 2005, Sicily (IT)
2. Crios de Susanna Balbo 2005 Bonarda, Mendoza (AR)

Third Flight
1. M. Cosentino 2005 Shiraz (CA)
2. Eskadale Vineyards 2006 Shiraz “The Winner’s Tank,” Langhorne Creek (AS)

Fourth Flight
1. Courtney Benham Winery 1997 Merlot, Napa Valley (CA)
2. William Hill Estate 2003 Cabernet Sauvignon (CA)

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

First Flight
1. Meulenhof 2005 Riesling Kabinett Wehlener Sonnenuhr, Mosel-Saar-Ruwer (GR)

Second Flight
1. Sauvignon Republic 2006 Sauvignon Blanc, Russian River Valley (CA)
2. Cousino Macul 2006 Chardonnay, Maipo Valley (CH)

Third Flight
1. Roaring Meg 2006 Pinot Noir, Central Otago (NZ)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Atteca 2005 Garnacha “Old Vines,” Catalyud (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)

Fifth Flight
1. Gonzaga 2002 Merlot di San Leonardo, Dolomiti (IT)
2. Earthworks 2006 Cabernet Sauvignon, Barossa Valley (AS)

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Submitted by THE WINE SCHOOL OF PHILADELPHIA

Mastroberardino Sannio Falanghina, 2005 Campania
La Colombaia Bianco di Custoza, 2005 Veneto

Roagna Dolcetto d’Alba, 2005 Piedmont
Fontanafredda “Briccotondo” Barbera, 2006 Piedmont

Monrosso Chianti DOCG, 2004 Tuscany
Allegrini “Palazzo delle Torre” Veronese Rosso, 2004 Veneto

Argiolas “Perdera” Isola Dei Nuraghi, 2004 Sardinia
Rossetti Nero d’Avola, 2005 Sicily

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Submitted by Barry’s Wine Notes & Memories

My guess is..those of you outside of
Germany..and Alsace..know nothing..
or very little..about Sauerkraut.
I have grown to like it..after the initial
shock 30 years ago. Served with mashed pototoes..my ’sour cabbage’ is
accompanied by boiled pork, some blutwürst
(you can guess at the translation)..
and some liver sausages(my favourite).

The perfect match, bar none, is a Riesling.
I had ordered this odd bottle..in a mixed
case..to make up the numbers really.

Lieser Niederberg Helden Riesling Auslese** 2003
Mosel, Germany
Tropical fruits..intense…some honey..creamy and perfect balance..this is an Auslese..which doesn’t mean ’sweet’..it is the quality of the grapes.

This is not a trocken..which would have been a better pairing…this is the type of wine that some drinkers would sip at 11am with a biscuit…but that’s not my style..and this was not a perfect match with my ‘kraut’..not the wine’s fault..it was just a touch too much weight..although the acidity held it together…

So..drink this maybe alone…I should have had Joe’s wine..which is the perfect match.

Points 17

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Submitted by Barry’s Wine Notes & Memories

I re-ordered some of the good wines tasted recently
from Württemberg..unfortunately..after paying the invoice..
the shop informed me 2 bottles were out-of-stock.
I told them to surprise me with 2 of their choice.
The wine below is one of them.
At first I thought it was the ‘S’ version which had been
enjoyable but not one I had planned to try again.
Double checking I realised this was the ’simple’ version…
about Euros 8 less in price.
As often happens..the lesser wine can show better in it’s youth..
and here is an example.

Dautel Spätburgunder **** trocken 2005 Wurttemberg, Germany
Pulled the cork and smiled..I was paid back immediately..
Pale colour, this is for now..sweet, juicy,
smoky, bowl of forest fruits…easy on the palate, slim-line style…almost gulpable..(would I gulp……noooooooooo)..but it is real easy to drink..and a good finish.

Points 16+

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Submitted by Barry’s Wine Notes & Memories

Te Kairanga Pinot Noir Runholder 2004 Martinborough,New Zeeland

Tight,full sweet fruit aromas, dark cherries…delicious mouthful of
soft fruit, spices and soft tannins…
fuller style..not as elegant as the Isabel..
a little more jammy..but reined in and has
the potential to age for 5 years.
Very enjoyable.
Points 16.5

Well..that’s 5 of the 6 from my mixed case of New Zeeland Pinot Noir…the simple bottle of Sunshine Bay left I will taste at a later date..I want to retire on a high note!
To summarise…some you win..some you don’t..two bottles were average..one was a badly stored bottle..the Isabel was lovely..and the Te Kairanga..at 8 Euros less..probably the better value..but what the heck….the Isabel wins!

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Sometimes you discover a brilliant business idea, so brilliant that you just have to tip your cap to the creators. In the case of San Francisco-based The Amazing Food Wine Company, LLC, I’ll just have to lift a cork from one of their bottles of wine and say, “It’s about time that someone introduced this concept to wine lovers throughout the world.”

“Wine That Loves” is a new line of five fine wines made specifically to pair with classic American dishes. Of course, the “Wine That Loves Pizza” is a red wine that pairs well with pizza but they also have a line of sommelier-paired wines for roasted chicken, grilled salmon, pasta with tomato sauce. If you happen to be one of the 200 million people worldwide that loves grilled steak, depicted below is the wine that perfectly pairs with grilled steak.

Wine That Loves

Grilled Steak™

Intensity

This high flavor-intensity dish requires a high intensity wine. If the wine has too little intensity, the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.

Acidity

Grilled steak has a dark and mellow flavor, so the right wine needs low acidity. Too much acidity would create a sharp taste that sticks out and distracts from the pleasure of the dish.

Tannin

Because of the mouth-filling flavor of grilled steak, the right wine needs to be medium in tannin to give the wine a taste impression that is big enough to match the substantial mouth presence of this dish.

Flavor

The dominant flavors of this dish are dark so the wine that complements it needs fruit flavors that are in the dark fruit family. Other dark flavors in the wine bring an interesting complexity to the overall taste experience.

For those novice wine consumers that are thinking that the quality of wine has been sacrificed for marketing dollars, think again. The Company’s Wine Director Ralph Hersom is a wine expert who was wine director at the world-famous Le Cirque restaurant in New York City (one of the best restaurants in the world). He was also Cellarmaster at Windows on the World in New York.

Lunch time for me. I’ll take a slice of pizza with sausage and the wine that pairs perfectly with pizza.

Wine the way it should be!

Submitted by Barry’s Wine Notes & Memories

Bump! Bump! Bump!

Back to earth with a bump…although this may have been badly stored somewhere..has that feel and taste…here we go…

Felton Road, Pinot Noir 2002
Central Otago, New Zeeland

What did I expect..well..a soft, riper wine than the previous ones…some cherries maybe…probably at it’s peak..with a touch of age..a serious contender for wine of the 6.
What I got was..burnt, meaty aroma…no Pinot smell..no attractive sweetness..just a dry winey smell..on the palate..about the same..some tannins..and the acidity was left on it’s own..cos there is no fruit..a little medicinal…a one-off bad bottle?..one can only hope so.

Points 13.5

Best part of the evening were the duck liver and mushrooms….

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Submitted by The Cheap Gourmet

I recently discovered a unique website, TasteBook.com, where you can create your own cookbook. I’m currently working on building my own and am having a blast. With TasteBook.com, you can add your own recipes or upload more than 20,000 recipes from Epicurious, Gourmet and Bon Appetit.

The TasteBook is a hard cover book with a spiral ring inside. I find this design to be perfect for a cookbook, because you can take the recipes out of the book. What I plan to do is remove the recipes, make a copy and then if I slop something on the recipe, I won’t ruin my cookbook.

TasteBook offers a variety of pre-made cookbooks. You can open one of the pre-made cookbooks, delete any recipes you don’t care for and add recipes from other TasteBook collections. Additionally, you can upload recipes from the three places mentioned above or you can add your own.

TasteBook is setup in sections including Appetizers, Soups, Salads, Entrees, Desserts, Beverages, etc. These sections are separated by tabs, making them easy to locate exactly what you’re looking for. No more digging through your recipe index cards

Another cool feature of TasteBook is the ability to share recipes with friends and family. You can upload contacts from your email account and when you add new recipes to your collection, you can notify your contacts and share the recipes with them as well. The website suggests having family members contribute recipes, then publishing their own TasteBook to give as a gift.

The website is super easy to use. You begin by choosing a cover for your TasteBook. There are dozens of designs to choose from and all are tastefully presented for a highly professional look. After selecting your cover, you can upload your own recipes by using Copy and Paste. The template lets users upload a photo of the recipe and includes sections for the Title, Ingredients, Preparation Instructions and also any personal notes you might want to add.

The cost of each TasteBook is $34.95, which includes 100 recipes. If you don’t order 100 recipes, you’ll receive recipe credits, which can later be used to order additional recipes. When they arrive in the mail, simply add them to your TasteBook.

Once I have my TasteBook created, I’ll let you know more about the process. However, for those of you eager to get started creating your personal Tastebook, go to www.TasteBook.com today. I can’t wait to see how my book turns out. If you create a TasteBook, please stop back by and share your experience.

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Submitted by Barry’s Wine Notes & Memories

A sinner is saved!…or maybe I wasn’t that bad after all..otherwise the run of ‘ordinary’ Pinot from New Zeeland would have maybe continued..

Joking aside…I am glad that finally something visited my palate that made my grin wider.

Isabel Estate Reserve Pinot Noir 2004
Marlborough, New Zeeland

Two rules that usually mean a good wine

1.Even when it is young..you should still be able to see the basis for a good wine

2.Any wine that starts..has a middle.. and finishes with the same feel and balance…has never disappointed.

Both true with this wine..although it is very drinkable now..it should fill out..so worth laying down..or maybe it should be standing up..as it is a screw cap.

Point 2 is even more applicable..this smells, tastes and finishes without any waves or hurdles that deter from it’s pleasure.

A real sweet strawberry smell…spicy and even a touch seductive..constant throughout…exotic flavour, marzipan thick fruit…with fine soft tannins…and a very pleasant fruit driven finish..

This reminded me in style of Dr Heger’s Spätburgunder from Baden which is indeed a compliment.
Points 17+

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Submitted by Chef Tom Cooks - Recipe Blog

Ingredients:

-8 OZ Bacon, Fine Diced
-1/2 Bundle Celery, Small Dice
-2 Spanish Onions, Small Dice
-6 Cloves Garlic, Chopped
-1 Pound Bliss Potatoes, Small Dice
-1 1/2 Pounds Ham Hochs
-1 1/2 Gallon Chicken Stock
-1 1/2 Pounds Green Split Peas
-3 Bay Leaves
-Salt & Pepper to taste

Procedures:

1.  Sautee Bacon until rendered.
2.  Add Celery, Onions and Garlic, Sautee until transparent.
3.  Add Ham Hoch’s, Split Peas, Bay Leaves and Chicken Stock, bring to simmer and cook for about 1 1/2 hours or until peas are tender.
4.  Add Potatoes to the last 30 minutes of cooking time (leave dry potatoes in water until ready to use so not to discolor).
5.  Remove Ham Hoch’s and Bay Leaves from soup.
6.  Diced lean meat from Ham Hoch’s and return to soup.
7.  If too thick add additional stock.
8.  Season to taste and remove from heat.

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Submitted by The Cheap Gourmet

Barilla, manufacturer of exquisite pasta and pasta sauces, is currently promoting “The Celebrity Italian Table Cookbook Program.” For each person who downloads the 32-page PDF Cookbook, Barilla is donating $1.00 to America’s Second Harvest, the nation’s largest charitable hunger-relief organization.

The Celebrity Italian Table Cookbook features recipes from five celebrities: Marisa Tomei, Stanley Tucci, Debra Messing, Natalie Portman and Chris Daughtry.

Leading Italian Chef, Mario Batali recreated the recipes and developed special menus for each. Infamous party planner, David Tutera offers creative and stunning table designs which correspond to each special menu, making each experience unique and special.

This downloadable PDF cookbook is a feast for the eyes and includes beautiful photographs of each dish, along with table settings, decorations and party tips.

Themes include: Romantic Dinner, Celebratory Feast, Girlfriends’ Gathering, Family Night, Dinner Party and Babbo (Mario Batali’s New York Restaurant).

Recipes include:

Eggplant Involtini with Ricotta and Scallions
Rigatoni with Basil and Gorgonzola
Mozzarella Sandwiches
Penne in Creamy Tomato Sauce
Sicilian Chickpea Fritters
Penne in Spicy Sauce with Capers and Olives
Spaghetti with Italian Tuna Sauce
Farfalle with Pancetta, Rucola and Truffle Paste
Steamed Cockles in a Habanero Chive Broth
Fettuccine with Pumpkin and Bread Crumbs
Mixed Fried Vegetables
Autumn Vegetables with Goat Cheese and Pumpkinseed Oil
Cherry Jam Tart
Chocolate Hazelnut Fritters
Orange Tart Capri-Style
Chocolate Cake from Abruzzo-Parozzo
Lemon Tart
Saffron Panna Cotta

As you can see, this FREE Celebrity Cookbook is packed with authentic Italian dishes which are certain to please your friends and family. AND, you’ll be helping a good cause just by downloading the cookbook. Talk about a great deal!

To grab your copy of “The Celebrity Italian Table Cookbook” go to www.BarillaUSA.com. Don’t delay! This offer will end soon and you don’t want to miss your opportunity to grab a copy of this amazing cookbook for FREE!

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