Archive for October, 2008
« Previous EntriesGoing Green In The Kitchen
Submitted by Chef Tom Cooks - Recipe Blog
I found a very interesting article on another blog about going green in the kitchen. It is titled, 100 Big and Little Ways To Make Your Kitchen More Earth-Friendly. Now you can have an Eco-Kitchen!
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Toothless But Happy
Submitted by Barry’s Wine Notes & Memories
Check out the flowers in this photo compared to the last post..they are drooping…and it was not the only thing that was drooping over the last few days. Now, now…let’s keep the comments clean!
I am talking about my general mood…the gums were hurting..no doubt down to the tooth embedded [...]
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Phillies!
Submitted by Wine Reviews from the Wine School
by Keith Wallace
Time to open that bottle of Salon 96. I love my home town!
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Ask the Wino
Submitted by Wine Reviews from the Wine School
by Keith Wallace
Dear Wino,
I’m writing about a bottle of 1999 Chateau Lafitte Rothschild we have. In the past we have had wines that we drank before they peaked and other wines we drank after they peaked.
It didn’t happen often but we would kick ourselves when it did [...]
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Chocolate Peanut Butter Cup Cookies
Submitted by Chef Tom Cooks - Recipe Blog
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 cups peanut butter cups, chopped
3/4 cup peanuts, chopped
1 cup milk chocolate chips
Preheat oven to 375F. Sift together flour, soda and salt. [...]
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Corn Chowder
Submitted by Chef Tom Cooks - Recipe Blog
4 medium potatoes, cut in chunks
4 medium onions, sliced
2 tablespoons butter
1/4 cup butter
2 cans cream style corn
4 cups milk
1/2 cup light cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon thyme
1/8 teaspoon marjoram
Fry onions in 2 tablespoons of butter until browned. Cook the cubed potatoes for 15 [...]
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Slow Cooker Pork Chops with Mushroom Sauce
Submitted by Chef Tom Cooks - Recipe Blog
8 to 10 small but thick pork chops
2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 can (12 oz) cream of mushroom soup
8 white mushrooms, sliced
1 Tablespoon dried onion flakes
Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop [...]
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Quick Chili Con Carne
Submitted by Chef Tom Cooks - Recipe Blog
1 medium onion, sliced
1 pound ground beef
4 teaspoons chili powder
1 can tomato soup
2 (No 2) cans kidney beans
1 can whole tomatoes
Salt & pepper to taste
Brown onion in large skillet. Add ground beef. Cook until no longer pink.
Drain off fat. Add tomato soup and crushed tomatoes. Stir in drained [...]
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Ahem?
Submitted by Wine Reviews from the Wine School
by Keith Wallace
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Results are in - Sangiovese wins
Submitted by Wine Reviews from the Wine School
by Beth Case
Brunello appellation remains unchanged! Montalcino Report has posted the results on yesterday’s vote at the Assembly of the Consorzio del Vino Brunello di Montalcino.
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Jamek Jamek & Jamek
Submitted by Barry’s Wine Notes & Memories
The Wachau lies on the Donau river…bet you’re glad you know that now.
Drag out a post with information…
The base for this Vineyard started in 1910 with Anton Jamek. In this winery…tradition and modern technology is strongly connected. His son Josef Jamek started in the early 1950s to produce his [...]
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Austrian Chablis
Submitted by Barry’s Wine Notes & Memories
This 6 bottle-case of Austrian wines is looking good…down to general good wines in Austria..or my choices??..let’s say 50-50…hey…let me praise myself…
Velich Darsch Chardonnay 2006
Neusiedlersee, Burgenland, Austria
Yellow-green colour…Chablis-like…ripe apples and a trace of orange jam..roasted nuts and almons…no danger of oak dominating..this is well-balanced with minerals to the fore..flinty..again..Chablis-like…lovely, [...]
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Mom’s Famous “Just Peachy” Peach Cobbler Recipe
Submitted by The Cheap Gourmet
My husband and I recently discovered the Daytona Flea and Farmer’s Market. We’ve developed a relationship with one of the young ladies who works for a produce vendor. A few weeks ago she offered us a sample of peaches. Seems they had an abundance and were selling them for 59 cents [...]
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Another Important Vote
Submitted by Wine Reviews from the Wine School
by Beth Case
Come Monday, October 27, members of the Brunello Consortium will vote whether or not to change the appellation regulations that have governed Brunello wines for years. Jeremy Parzen of Do Bianchi writes about it here.
You can also follow the Brunello debates on VinoWire.com, an excellent “wire [...]
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Brett’s Picks
Submitted by Wine Reviews from the Wine School
by Keith Wallace
Brett Costello, one of our uber-students at the Wine School, shot me this not about some great wine deals in the PLCB wine shops. With his permission, I have posted his email here:
Hey guys!
As a man of limited means, I am always looking to get the best [...]
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Bravo Baron
Submitted by Barry’s Wine Notes & Memories
Whenever I have tried a Pinot Noir from Austria..it seemed to strive towards power rather than elegance. Each to his own…but how was this one gonna be?
The estate is located in the commune of Halbturn in the Neusiedlersee wine-growing region in Burgenland in Austria. It has a long tradition, [...]
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Planning for Election Night
Submitted by Wine Reviews from the Wine School
by Brian Freedman
The politics of drinking are complicated indeed. Which is why, as I plan my election-night festivities, I have decided on the kind of wine I’ll be drinking: Champagne. And not because I plan on celebrating or drowning my electoral sorrows in a sea of bubbly; that [...]
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Homemade Dijon Mustard
Submitted by Chef Tom Cooks - Recipe Blog
Have you ever wanted to make your own Dijon mustard? It’s not that difficult…
2 cups dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz Coleman’s dry mustard
2 Tablespoons honey
1 Tablespoon vegetable oil
2 teaspoon salt
dash of Tabasco sauce, to taste
Combine wine, onion, and garlic in a saucepan: bring [...]
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Oktoberfest Knockwurst & Sauerkraut
Submitted by Chef Tom Cooks - Recipe Blog
1/3 cup chopped onion
2 slices cooked bacon, cut up
1 cup beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse−grain brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 large rutabaga(yellow turnip), peeled & cut into 1″ cubes
1 pound fully cooked knockwurst, bias−sliced into 2− to 2−1/2−inch pieces
2 [...]
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Grüner Veltliner
Submitted by Barry’s Wine Notes & Memories
The 6-packs from a previous post included one with Austrian Wines. The main reason I started the package was to try some of Austria’s Grüner Veltliner. Not sure if Joe included it in his obscure grape tastings..if not..I will accommodate here. After all the Rieslings over the summer..I craved [...]
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A Month of Riesling
Submitted by Wine Reviews from the Wine School
by Keith Wallace
One of our Advanced students just spent a month drinking nothing but Riesling. I thought that was really cool, so I asked him to write about it.
———-
One man’s journey to the light side,
and back.
By Tim Foley
Several years ago, rose wines began a new era of [...]
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Oktoberfest Cucumber Salad
Submitted by Chef Tom Cooks - Recipe Blog
2 large cucumbers
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
2 tablespoon minced fresh parsley
Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour [...]
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Chocolate Caramel Pecan Cheesecake
Submitted by Chef Tom Cooks - Recipe Blog
Base:
2 cups Vanilla wafer crumbs
6 tbs Margarine, melted
Body:
1 14-ounce bag caramels
1 5-ounce can evaporated milk
1 cup Chopped pecans, toasted
2 pkg 8-ounce cream cheese, soften
1/2 cup Sugar
1 tsp Vanilla
2 Eggs
1/2 cup Semi-sweet chocolate pieces
Base: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degree [...]
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Fresh Baked Clams
Submitted by Chef Tom Cooks - Recipe Blog
Why make your baked clams with canned or frozen clams when it is so easy to get fresh clams? Most supermarkets have a fresh seafood department. Pick up a couple dozen and enjoy this great recipe!
**If you have never opened a clam before, please read this.
2 dozen clams
4 [...]
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Artichoke & Penne Pasta Salad
Submitted by Chef Tom Cooks - Recipe Blog
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic, minced
3 tablespoons fresh parsley
3 tablespoons fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato, chopped
1/2 cup Kalamata olives
2 tablespoons capers
1/2 cup feta cheese, optional
Cut stems off [...]
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