Archive for January, 2009
« Previous EntriesCrispy Mustard Chicken
Submitted by Chef Tom Cooks !
2 tablespoons mayonnaise
2 tablespoons prepared mustard
1/4 cup wheat germ
1/3 cup fine dry bread crumbs
1/2 teaspoon ground thyme
1/4 teaspoon salt
4 (4 oz.) skinned boned chicken breast halves
Vegetable cooking spray
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ, bread crumbs, thyme and salt in a shallow bowl. Brush [...]
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Lamb Chops with Fresh Spinach and Mushroom
Submitted by Chef Tom Cooks !
8 Boneless loin lamb chops cut 1-inch thick (about 2 lbs total), trimmed of excess fat and tied
1/4 cup Extra-virgin olive oil
1 1/2 tsp salt
1/2 tsp Fresh rosemary; minced
1 lb Mushrooms; sliced 1/4-inch thick
1 lb Fresh spinach; stemmed and rinsed
1/2 cup Dry red wine
3 Tbs Unsalted butter
Preheat the broiler. Rub [...]
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Easy Apple Cake
Submitted by Chef Tom Cooks !
1 1/2 cups vegetable oil
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 eggs
3 cups cake flour
3 cups raw apples, chopped
Beat eggs and then add oil and sugar. Add flour, sifted with other dry ingredients; mix well. Add apples. Mix well. Bake in tube pan for 1 [...]
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Easy Apple Cake
Submitted by Chef Tom Cooks !
1 1/2 cups vegetable oil
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 eggs
3 cups cake flour
3 cups raw apples, chopped
Beat eggs and then add oil and sugar. Add flour, sifted with other dry ingredients; mix well. Add apples. Mix well. Bake in tube pan for 1 [...]
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Garlic-Wine Rice Pilaf
Submitted by Chef Tom Cooks !
1 Tbs lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 Tbs unsalted butter
1 cup regular rice (not instant)
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste
Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 [...]
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Two Pegasai?
Submitted by Barry’s Wine Notes & Memories
The Donaldson family were one of the pioneers of this very special area just one hour’s car ride north of Christchurch. The area comprises a narrow valley protected on the east and west by mountain ranges. The soils are a mix of clay, limestone, glacial deposits and gravels.
Pegasus Bay [...]
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Salad & Wine
Submitted by Barry’s Wine Notes & Memories
One of my favourite salad dishes..and I have become more a lover of salads recently. Good ‘Feldsalat’ is a joy..it seems the translation is Lamb’s Lettuce…but I can’t remember seeing it in other countries. This was mixed here with ‘Rucolasalat’ (Rocket)..the two lumps are goat’s cheese wrapped in bacon….delicious..believe [...]
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Lobster Bisque
Submitted by Chef Tom Cooks !
2 lb Lobsters, medium sized
2 1/2 cup Poultry stock or Fish stock
1 Onion, sliced
4 Celery stalk, with leaves
2 Cloves, whole
1 Bay Leaf
6 Peppercorns
1/4 cup Soft butter
1/4 cup Flour
3 cup Milk, heated
1/4 tsp Nutmeg
1 cup Cream, hot but not boiling
1/4 cup Dry sherry
1/8 tsp Parsley, minced
1/8 tsp Paprika
Remove the meat from [...]
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The Gary Vaynerchuk Interview
Submitted by Wine Reviews from the Wine School
by Keith Wallace
Gary & I talk about the nature of fame, technology, and his new line of wines. It’s a great eight minute conversation with America’s favorite wine guy (him, not me.)
Click here to listen to the Gary Vaynerchuk interview
Visit 1800blogger to see all of our industry leading [...]
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Of Mice, Wine, and Men
Submitted by Wine Reviews from the Wine School
by Beth Case
Writer/Director Noah Baumbach - notably for “The Squid and the Whale” and husband of Jennifer Jason Leigh (well, I think it’s good trivia) - has written a delightful piece in this week’s New Yorker on resveratol, wine, mice, and men.
Enjoy it at The New Yorker.
Visit 1800blogger [...]
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Our President
Submitted by Wine Reviews from the Wine School
by Beth Case
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Rating 3.00 out of 5
[?]
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Supremo Nachos
Submitted by Chef Tom Cooks !
8 ounces tomato sauce
4 ounces Diced Green Chiles
1/2 cup Chopped Green Bell Pepper
1 Green Onion — Sliced
1/4 teaspoon Hot Pepper Sauce
10 ounces Tortilla Chips
2 cups Shredded Cheddar Cheese
1 Avocado
1 teaspoon Lemon Juice
1/2 cup Sour Cream
Jalapeno Slices — Optional
Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in [...]
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Greek Chicken with Artichokes
Submitted by Chef Tom Cooks !
4 large chicken breast halves (about 2 pounds) 2 tablespoons vegetable oil 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, chopped 1 cup water 1 teaspoon instant chicken bouillon 1 (14 ounce) can small artichoke hearts, drained 2 tablespoons lemon juice 1 teaspoon cornstarch 2 eggs Remove bones and [...]
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Dancing Queen & Ugly Duckling
Submitted by Barry’s Wine Notes & Memories
Dr. Heger Achkarrer Schlossberg
Spätburgunder *** Spätlese trocken
“Grosses Gewächs” Barrique 2003
Baden, Germany
Made from vines over 40 years old..it spent 20 months in ‘barrique’ It is no surprise that this wine is excellent..but the surprise is the lightness of style for the vintage. Even the best have a weight to them..it [...]
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Corn-Rice Casserole
Submitted by Chef Tom Cooks !
1 cup chopped celery 1 cup chopped onion 3/4 tablespoon butter, melted 2 cups cooked regular rice 1 can whole kernel white corn, drained (16 oz.) 1/4 cup slivered almonds 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Combine all ingredients; spoon into a 2 quart casserole. Bake, uncovered, [...]
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Coincidencies and Ramblings.
Submitted by Barry’s Wine Notes & Memories
The last couple of days have meant late decisions as what to drink. The cellar is cooler than normal..due the minus temperatures…hence my choice of the ‘Pinot’ grape…
J.J.Adeneuer Spätburgunder trocken 2006
Ahr, Germany
The basic wine from a most reliable grower..this was the last of a mixed bunch I had purchased.
The [...]
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Baked Potato Sticks
Submitted by Chef Tom Cooks !
6 medium baking potatoes (Russet or King Edward)
9 tablespoons butter
1 1/2 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 400 degrees F. Scrub and quarter potatoes. Melt butter in a 9- by 12-inch ovenproof baking dish in oven.
Place potato quarters in dish and turn to coat with melted butter; arrange [...]
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Vegetable Spaghetti
Submitted by Chef Tom Cooks !
1/2 lb whole-wheat spaghetti
3 carrots
3 green zucchini
3 yellow zucchini - squash
1 Tbs olive oil
1 Tbs butter
2 cloves garlic, minced
1 1/2 cups packed fresh basil, minced
3/4 cup parsley, minced
1/2 cup fresh chives, minced
2 Tbs fresh marjoram, minced
3/4 tsp salt
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a [...]
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Green Design and Wine - The Wine Cask Hotel
Submitted by Wine Reviews from the Wine School
by Beth Case
There’s a saying about being “in the cups”. But in the cask?
The De Vrouwe van Stavoren Hotel in the Netherlands has designed rooms out of salvaged wine casks.
And with prices as affordable as this (check out the winter rates!), one can afford to drink a lovely [...]
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Orange Sesame Ginger Chicken Salad
Submitted by Chef Tom Cooks !
A friend sent me this recipe the other day and it sounds so delicious. This recipe comes from Mary Crafts, co-owner of Culinary Crafts. Culinary Crafts is a well known catering company based out of Utah.
Serves 15
Marinade for chicken:
1/2 cup soy sauce
1/4 cup sweet chili sauce
1 tsp sesame oil
Marinate the [...]
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Linguine and Spinach Pesto
Submitted by Chef Tom Cooks !
1 lb Linguine, uncooked
1 10 oz package frozen spinach, thawed, well-drained
2 Tbs vegetable oil
1/4 cup grated Parmesan cheese
2 Tbs chopped parsley
2 cloves garlic
1/2 tsp salt
1/2 tsp dried basil
2 Tbs butter
1/3 cup water
4 oz crumbled Feta cheese
Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, [...]
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Mamma mia!
Submitted by Wine Reviews from the Wine School
by Beth Case
The AP reports that not only is wine consumption on the rise, but Americans could overtake Italians as the World’s Biggest Consumers by 2012! (I believe they went so far as to use the word “dethroned”).
It’s like The World Cup, but in a glass!
And good news [...]
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My new Puppy!
Submitted by Chef Tom Cooks !
A little off topic, but I thought I would share a picture of our new puppy. His name is “3 Colors” and he is a beagle mix. He is 12 weeks old and as you can imagine…a handful!
3 Colors
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Rating 3.00 [...]
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January Newsletter
Submitted by Wine Reviews from the Wine School
by Keith Wallace
Check out everything that’s happening at the school, right after the jump.
The Foundation Program Begins Monday, January 26th!
New Year+Wine=New Classes
In our continuing effort to keep things fresh and tasty here at the Wine School, we are kicking off the new year with a whole new [...]
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Crisp Fried Noodles and Chili Vegetables
Submitted by Chef Tom Cooks !
1 3/4 oz Chinese vermicelli
1/2 tsp Oil
1 tsp Grated fresh ginger
1/2 Tbs Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 large Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 cup Soy sauce
1/8 cup Malt vinegar
1 tsp Brown sugar
1/4 cup Coriander leaves
1/2 tsp Preserved chopped chili
Finely chop the coriander and chili. [...]
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