Foppiano Vineyards “Lot 96″ California Red Wine
January 28th, 2012 — Cooking Tagged California, Foppiano, Vineyards, Wine
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This darkpurple wine comes with ruby-like glints. As it swirls in the glass, the nose isfilled with aromas of plums, cherries, and black fruits that can also be felton the palate with fresh acidity and a distinct edge of tannins. Overall, it isa simple red wine that is designed to make memorable dinners with family andfriends.It goes well with hamburgers made from local ground beef. However, becauseof its tannins, ...
Moscato d’Asti, Wine Lovers’ Newest Love
January 27th, 2012 — Cooking Tagged d'Asti, Love, Lovers', Moscato, Newest, Wine
If there isone thing wine connoisseurs go crazy about nowadays, it is from a type of winethat does not seem to be noticed until now. Moscato d’Asti is a lightlysparkling sweet wine with most brands packaged in blue bottles. The wineoriginated from the mountaintop village of Asti, located about 30 miles east ofTurin in northwest Italy. the DOCG-designated wine is made from Muscato Biancogrape with moderate alcohol...
Blanched Cabbage with Butter and Caraway
January 26th, 2012 — Recipes Tagged Blanched, Butter, Cabbage, Caraway
Gobsmacked. I thought I was pretty well versed in what one could do withcabbage, addicted to the stuff as I am. Whether it’s braised,in stewed,stuffed,boiled, ormade into coleslaw, weeat cabbage in every which way around here. But this my friends, this has to bethe easiest way to prepare cabbage and still have it taste great. (Boiledcabbage is probably the easiest, but then what you have is just boiledcabbage.) M...
Veal Goulash with Sauerkraut
January 23rd, 2012 — Recipes Tagged Goulash, Sauerkraut, Veal
Years ago in Manhattan, there was a rather famous German restaurant by thename of Luchow’s. It wasestablished in 1882 and operated continuously for a hundred years, finallyshutting down in 1984. In its heyday Luchow’s was well known as a hang out formusicians and entertainers such as Steinway, Dvorak, and later, OscarHammerstein. It even had a room named after Diamond Jim Brady, aregular.I don’t recall how it...
Garlic Knots
January 19th, 2012 — Recipes Tagged Garlic, Knots
“Got knots?” Simply Recipes contributor Hank Shaw does, and boy are they good. Enjoy!~EliseWhen I was a kid growing up in New Jersey, one of my absolute favoriteafter-school treats would be to walk over to Ferraro’s, dig through my pocketsfor loose change and buy some garlic knots garlicky, buttery rolls made fromstray bits of pizza dough. At 25 cents apiece, I could buy a lotta knots with alittle change.G...
Slow Roasted Pork Shoulder with Savory Apple Gravy
January 17th, 2012 — Recipes Tagged Apple, Gravy, Pork, Roasted, Savory, Shoulder, Slow
Updated. First posted in 2005.Now here’s a good one for a cold winter day. Talk about melt-in-your-mouthdelicious! A hefty pork shoulder is slathered with a rub of fennel seeds,pepper, thyme, rosemary, and garlic and set to marinate for a day or two in thefridge. It is then nestled in a bed of sliced apples and onions, first brownedon high heat in the oven, and then covered and allowed to cook low and slow,until ...
Bread Soup (Panade) with Onions, Chard, and Mushrooms
January 13th, 2012 — Recipes Tagged Bread, Chard, Mushrooms, Onions, Panade, Soup
Although at first glance it may not look like it, with our NorthernCalifornia sunny skies and green lawns, winter truly is here. The leaves haveall fallen. The fish in the pond are half asleep. Several of the lettuces inthe garden have succumbed to frost, while the chard and parsley thankfully arethriving. It’s still, quiet, and chilly most days. Perfect weather for a heartysoup. Even though this bread soup is me...
Pumpkin Ricotta Gnocchi
January 12th, 2012 — Recipes Tagged Gnocchi, Pumpkin, Ricotta
Hank Shaw is back, tempting uswith pumpkin ricotta gnocchi. It’s crazy good, and actually not as hard as youwould think to make. Enjoy! ~ElisePumpkin ravioli with brown butter and sage is a classic for a reason: Thecolor, the texture and the flavors of winter squash, fried sage and brownedbutter are a match made in heaven. But making ravioli requires a fair bit ofskill. Gnocchi, however, are easy to make once you...
How to Make Vegetable Stock
January 10th, 2012 — Recipes Tagged Stock, Vegetable
Homemade stock almost always tastes better than boxed or canned, and this isnever more true than with vegetable stock. In the case of chicken orbeefstock, the stock comes from cooking bones in water on low heat, for severalhours. With vegetable stock, there are no bones to cook, so the richness of thestock comes from the variety of vegetables you use. It helps to brown theveggies first, so the stock gets infused wi...
Edamame Dip
January 9th, 2012 — Recipes Tagged Edamame
Edamame (A-dah-MAH-may) are nothing more than fresh soy beans. Typicallycooked in heavily salted water, they are usually found in the shell served atJapanese restaurants. Having first encountered them in bars when I lived inJapan, I’ve always thought of them as the Japanese version of a beernutthey’re salty and go great with beer. They’ve recently become more popularin the states and you can usually easily ...