Archive for April, 2009
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Submitted by Wine Reviews from the Wine School
by Beth Case
or WHAT WOULD THE COUNTESS DO?
In the past weeks, there has been quite the on-going conversation about ethics regarding wine writing. Specifically, wine reviews. Should a (well known) critic and his or her colleagues take samples and/or go on junkets that have been payed for by [...]
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Gourmet Bacon Lettuce Tomato Sandwich Recipe: BLT Never Tasted So Good!
Submitted by The Cheap Gourmet
I am a huge fan of Bacon Lettuce Tomato Sandwiches. As a child, my mom served BLT sandwiches at least once a week. She grew the lettuce and tomato in her garden and mom’s BLTs were always bursting with flavor. After moving away from home it was hard to create a [...]
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Liking, Not Loving
Submitted by Barry’s Wine Notes & Memories
Having heard so much about these wines…I bought 3 bottles..a previous post was the first I tried..here are the other two. Now..regular readers will know I love Pinot Noir & Spätburgunder…but my palate grew up on Cabernet Sauvignon and Syrah..so I have seen and tasted most things in the [...]
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Gourmet Sweet and Tart BBQ Country-style Spare Ribs Recipe
Submitted by The Cheap Gourmet
I’m excited to share this gourmet BBQ Country Spare Ribs recipe with you. What began as an experiment turned out to be the best barbeque sauce I’ve ever tasted. The leftovers yield tastebud-exploding pulled pork BBQ that will leave you begging for more!
Country-style ribs aren’t actually ribs. They are pork chops [...]
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A Dancing Queen
Submitted by Barry’s Wine Notes & Memories
Over the last year I have found a change in the ‘other’ whites grown in Germany. Chardonnay, Weissburgunder & Grauburgunder were often flabby and overblown. Recent examples seem to have a ‘Riesling’ style to them..they are livelier..the oak reined back…the signs are they will be a match for any [...]
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Baudry Chinon
Submitted by Barry’s Wine Notes & Memories
Bernard Baudry Chinon
Le Clos Guillot 2007
Loire, France
100% Cabernet-Franc…Clean, vibrant red-brick colour…attractive, slightly sweet first whiff after the cork left the bottle…initial impression..juicy…real natural fruit…delicate changes of smell..most complex part of the wine…..some cassis…dark fruits…minerals…the palate is easy..tannins already soft and approachable… a touch of cream from the oak…very well [...]
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What Should I Know Before I Begin the Design for My Own Wine Cellar?
A wine cellar or wine room is not only a significant architectural and aesthetic enhancement to your home - it is a testament to your personal style and taste. It says to all who enter that you are as unique as each of the wines in your collection. Before you begin, ask yourself the following:
• How [...]
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White PiNo
Submitted by Barry’s Wine Notes & Memories
If there is one grape that I only need the best of….it’s Weissburgunder. Am I a wine snob in this respect…not really..its just that I find the ‘lesser’ wines to be overblown..and they leave me wishing I hadn’t ordered. The best I have had this year was the Salwey. [...]
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Italian Pick of The Week, 4/20/09
Submitted by Wine Reviews from the Wine School
by Frank Cipparone
Borgo Conventi 2007 Friulano, Collio DOC, Friuli
During the 1970s winemakers in Friuli proved the aesthetic and commercial viability of monovarietals that showcased the region’s unique mesoclimates and cultural influences. One of the most succesful was Tocai Friulano, which by current EU fiat must be labeled as [...]
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Apple Dumpling Dessert
Submitted by Chef Tom Cooks !
2 1/4 lb. tart cooking apples
3/4 cup sugar
1 cup water
2 tablespoons lemon juice
1 cup biscuit mix
1/3 cup milk
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon
Peel, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir [...]
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Never Ending Umbrian
Submitted by Barry’s Wine Notes & Memories
And if there was still some wine in the bottle..it would still be changing….
The above sentence would be a fitting ending to the notes on this wine.
Sagrantino is an Italian grape variety that is pretty much exclusive to the Umbria region in Italy.
It is grown primarily in the village [...]
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Gourmet “Souped-Up” Rice-a-Roni
Submitted by The Cheap Gourmet
I’ve been a fan of Rice-a-Roni since I was a kid. It was a staple in our household because it was a cheap food nearly everyone liked. With a husband and four kids to feed, my mom was not only the Cooking Queen, she was also the Queen of Frugality. Who [...]
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No Risk, No Fun
Submitted by Barry’s Wine Notes & Memories
In a perfect romantic world…there is always a happy ending. Also..what springs to mind..is a saying used in many TV show..’No Risk, No Fun’. Well..your blogger took a risk…there wasn’t much fun..and definitely no happy ending. Boo Hoo!
Eric Morin Chiroubles Tradition 1999
Beaujolais, France
Medium deep color..but slightly milky..which [...]
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And the Beat Goes On
Submitted by Wine Reviews from the Wine School
by Beth Case
Tyler Colman over at Dr. Vino keeps at it. He’s putting the hard questions to both the man himself - Robert Parker - and one of Parker’s contributing wine reviewers, Jay Miller. Have the high standards of wine ethics that Parker has for so long [...]
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Long Island Duck with Grapefruit
Submitted by Chef Tom Cooks !
2 Duck, Long Island, (about five pounds each)
2 grapefruit
1/4 cup sugar
1/3 cup vinegar, red wine
3 cup duck stock or veal stock
Blanched vegetables for garnish
1. Place the duck, uncovered, in the refrigerator for 4 days to dry out the skin.
2. Preheat the oven to 500 F.
3. Cut off the tail and [...]
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But everybody has a point….
Submitted by Wine Reviews from the Wine School
by Beth Case
Mark Squires, moderator over at ebobparker’s forum, deletes another thread. Is banishment forthcoming? Discussion and opinions fly, some hilarity ensues.
Dr. Vino, aka Tyler Colman, has got it all right here.
Rating 3.00 out of 5
[?]
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Potato-Crusted Halibut Steaks
Submitted by Chef Tom Cooks !
1 cup dry white wine
1 lg shallot; chopped (about 1/4 cup)
1 tbs fresh lemon juice
1 tbs Worcestershire sauce
1/2 cup chopped flat-leafed parsley leaves
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
1 tbs chopped drained capers
4 flat anchovies; rinsed, patted dry, and chopped fine
6 (1-inch-thick) boneless halibut steaks (each about 7 ounces)
3/4 lb [...]
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Tomato Quiche
Submitted by Chef Tom Cooks !
1/2 lb Gruyere cheese; shredded
1 9″ unbaked pastry shell
3 tomatoes; peeled; chopped and drained
3 tbs instant minced onion
3 tbs hot water
Salt; pepper
1 tsp dried basil; crushed
2 eggs
3/4 cup milk
2 tbs grated Parmesan cheese
Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked [...]
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Surgical Technician Schools: 100 Best Blogs for Living Healthy on a Budget
Submitted by The Cheap Gourmet
This morning I received notification from Surgical Technician Schools that The Cheap Gourmet has been included in their list of 100 Best Blogs for Living Healthy on a Budget. This well-composed list offers a wealth of resources to help you save money while staying healthy during hard economic times.
Surgical Technician Schools [...]
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Mug Shots: A Toast to Spring
Submitted by ChiefWino
A short clip of myself and Ali McSherry from Roll Call, the newspaper for Capitol Hill, discussing Pink Wines for the Cherry Blossom Festival.
Rating 3.00 out of 5
[?]
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Louisiana Hot Wings
Submitted by Chef Tom Cooks !
SAUCE
12 oz Louisiana hot sauce or favorite brand
1/2 stick butter or margarine
1 tsp cayenne red pepper
1/2 tsp black pepper
3 capfuls of lemon juice
1/2 tsp dijon mustard
Crushed red pepper (optional)
WINGS
5 lb wings; (usually frozen)
Flour
SAUCE: Combine ingredients in a sauce pan, heat to bubbling.
WINGS: First, make sure the wings are thawed. Clean [...]
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The Voice of the Phillies - Harry Kalas - Dies at 73
Submitted by Wine Reviews from the Wine School
by Beth Case
“”Players come and go, but ‘Outta here!’ — that’s forever,” said Scott Franzke, a Phillies radio broadcaster.
Kalas lent his sonorous voice to everything from puppies to soup. He did work for NFL Films, was the voice for [...]
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The Top Slider From Schneider
Submitted by Barry’s Wine Notes & Memories
What to drink on Easter Sunday??…and no..I didn’t have eggs with it!
After tasting the two previous wines..the mixed case direct from the property contained the top wine. This costs € 20,– and I’ll order some more….it’s that good for the price.
Claus Schneider Pinot Noir trocken Barrique
Weiler Schlipf 2005
Baden, Germany [...]
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Lobster Creole
Submitted by Chef Tom Cooks !
1 cup chopped onion
1 clove garlic; crushed
2 green bell peppers; finely chopped
1/3 cup butter
1 can tomato paste
8 md tomatoes; very ripe, peeled and diced
3/4 cup white wine
1/4 cup liquid drained from large can ripe olives
1 bay leaf
1 tbs chopped parsley
1 tsp thyme
Salt and pepper to taste
5 cup cooked lobster
Hot rice
Lightly [...]
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Potato Quesadillas
Submitted by Chef Tom Cooks !
1 tbs olive oil
2 sm onions; thinly sliced
1 lg Russet potato, peeled and cut into 1/4-inch cubes
1 cup vegetable broth
Salt and freshly ground black pepper; to taste
6 flour tortillas; 8 inch
1 cup low-fat sour cream
1 md ripe tomato; chopped
2 fresh or pickled jalapeño chile peppers; thinly sliced
1. In medium nonstick [...]
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