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Dairy Goodness - Nourish your Day |
| Posted: 30 Sep 2011 10:56 AM PDT
With the arrival of fall, the spotlight is on the abundance of fruits and vegetables, and more traditional meals prepared with a trendy modern twist. Fall is the season of plenty. Producers generously offer up their bountiful harvest at market stands that overflow with fruit, vegetables, and other delicious fresh produce. Cast aside long ago, practically forgotten, root vegetables (turnip, rutabaga, white turnip, beets, all colours of carrots, parsnip, celeriac, salsify, etc.) are regaining the popularity they once had. An important part of our diets for many years, our mothers and grandmothers were very familiar with root vegetables and used them often. Older adults will likely remember root cellars and cold storage rooms in which root vegetables were stored and preserved for several months until the following spring. Heralding the cooler weather, these vegetables are often associated with winter cooking. They are easy to prepare in a variety of ways. Fall's cooler weather inspires our desire to cook. We rediscover favourite recipes, those handed down from our mothers and grandmothers who took the time to record them carefully in some type of scrapbook. They are our ‟comfort" foods because they remind us of the wonderful dishes of our youth. Often simple, tasty and satisfying, over the years, they have probably become one of your specialties, a favourite among family and friends; recipes that are requested over and over. When craving the taste and smell of something deliciously familiar, there's nothing like an old favourite. One simply has to remember the dishes that held centre stage on the family table every day or on special occasions: delicious stews, plump roasted poultry, nutritious steaming hot soups, braised meat slow cooked in the oven, and gratins covered in cheese. To wrap up your meal you could delight in a variety of delicious desserts, such as velvety puddings, buttery cookies, all sorts of treats, tasty cakes and pies with creamy toppings, etc. And who can forget the aroma of spices that filled the house with happiness: apple pie with cinnamon, nutmeg, cloves, molasses, and the smell of vanilla and chocolate used to make pudding or cupcakes fresh from the oven. Rediscover these flavours by preparing your own delicious traditional family recipes, and give this month's recipe suggestions a try. Who knows, today's recipes may become tomorrow's traditions! Don your aprons! |
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For the Love of Cooking |
| Brie, Ham, Potato, Chive, and Tomato Frittata AND a Giveaway! Posted: 30 Sep 2011 11:58 AM PDT I don't know about you but I LOVE cheese. Brie is one of my very, very favorite cheeses so when Ile de France offered to send me some brie, I obviously said YES PLEASE!! I love brie spread on toasted seeded baguette slices, which is how I normally eat it, but this time I wanted to be a little more creative. Since I also love eggs I decided to make a frittata to combine my two favorites. I  |
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Here is the Simply Recipes update for jorgehumbertocoelho.cooking@blogger.com
There are 3 new posts in "Simply Recipes" Peanut Butter and Honey Granola Bars
One of my favorite things to eat as a kid was an open-faced peanut-butter and honey sandwich. These days I don't even need the bread. Just a large spoonful of peanut butter, a glob of honey, a little stir in a bowl, and I'm good. Given how much I love the flavor combination, I thought I would try my hand at making some granola bars with these favorites. A little oatmeal, a little butter, a little peanut butter, a little honey, a 350° oven, and presto, hey these are good! I've been eating a couple bars for breakfast every morning and a couple for afternoon snacks. Who knew? Easy. Continue reading "Peanut Butter and Honey Granola Bars" »
 Braised Rabbit with Prunes
Have you ever made the Silver Palate 80's classic, Chicken Marbella? It's chicken cooked with prunes and olives. It's amazing how the sweet prunes just melt into the chicken drippings. Prunes are an underutilized ingredient in my opinion. They've gotten such a bad rap that they aren't even marketed as prunes anymore, but as dried plums, which is, in fact, what they are. Just dried plums. Like big fat raisins. Used in cooking, they can bring a deeply sweetly rich note to anything, especially meats. Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes. Have you ever prepared rabbit? It's a lot like chicken, both in the cooking and in the eating. In fact almost any recipe that can be made with chicken can be made with rabbit, and vice versa. The taste is just more subtle, and not "chicken-y". Continue reading "Braised Rabbit with Prunes" »
Spanish Roasted Potatoes with Tomato Sauce
Called papas bravas or patatas bravas in Spain, this dish is essentially potatoes cooked in a spicy sauce and served as an appetizer, or tapas. Variations abound in both the cooking method—the potatoes are fried, boiled our roasted—and the sauce, which usually has hot chiles, tomato and vinegar. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But these potatoes are as spicy or "fierce" as you make them. We've made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika. The potatoes absorb a lot of heat, so they're not as hot as you would think, given the amount of hot sauce. You can easily reduce the heat to taste. The smoked paprika called for in the recipe really helps these potatoes shine, but sometimes it can be hard to find. McCormick makes smoked paprika, so you may be able to find it at your local supermarket. If not, just substitute regular paprika (sweet). Continue reading "Spanish Roasted Potatoes with Tomato Sauce" »
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Read more... * Recent posts: - Favorites List (September) - Brown Sugar Rosemary Walnuts - Tortilla Salad - A Nice Berry Pie |
I’m just back from having spent an amazing weekend in Napa Valley. Kendall-Jackson Winery invited 12 food bloggers (and Ruth Reichl!) to California for their first annual Sip, Bite & Blog gathering. KJ outdid themselves planning this extraordinary event!
Our first evening was a food and wine tasting, then dinner, at the Kendal Jackson Winery.
We were all totally blown away by this tasting as each wine was paired with the most delectable morsels of food heaven!
The tasting included Fried Green Tomatoes paired with AVANT Chardonnay, Buckwheat Crepe with Prosciutto, Cheese and Apple Butter paired with Vintner’s Reserve Riesling and Smoked Fennel Tomato Soup with Highland Estates Seco Highlands Pinot Noir.
The KJ Chef made us all swoon with the Sweet Tea Brined Niman Ranch Pork Belly Slider that was paired with a Highland Estates Alisos Hills Syrah.
But the most unexpected combination was Caramel Corn paired with late harvest Chardonnay. It was delightfully sinful!
Here is the recipe for Kendall-Jackson's award winning caramel corn.
Much to our surprise, this tasting and food paring is available on a daily basis to the public!
Day two we headed to Alexander Valley Mountain and Stonestreet Winery.
It was crazy hot that day! About 95 degrees hot!
Our timing was perfect in that we actually got to see the grapes being harvested.
Within just a few hours of being picked, the process of actually making the wine begins.
Kendall-Jackson has a forest of oak trees in France. That is the wood that is used for the barrel-making. The barrels are used just once.
Another tasting and a picnic lunch...
took place on top of Alexander Valley Mountain.
Then we headed to Jackson Park Vineyards/Ranch. This next tasting was seriously educational. Director of Wine Education Gilian Handleman and winemaker Matt Smith’s theme was “Nature’s Blueprint – Pairing Wine and Produce”.
They had us sampling Granny Smith apples, beets, figs, tomatoes, corn, and peaches with Chardonnay, Pinot Noir or Sauvignon Blanc. All of these tastings really were amazing in helping to encourage one’s palate and nose to distinguish flavors and scents. (Be sure to check out Kendall-Jackson's fabulous Wine and Food Pairing Chart.)
Jackson Park Ranch is breathtakingly beautiful.
In addition to the vineyard, they are actually developing a truffle forest. Hazelnut trees, impregnated with the truffle fungus are planted in-between English oak trees. Eventually the hazelnut trees will get cut down and there will be a forest of oak trees and truffles!
Fields of lavender....
....surround the Matanzas Creek Winery where the Local Artisan Food Purveyor Dinner was being served.
It felt like walking through a Monet painting!
I loved the look of these trees just outside the window of the dining room.
Dinner was a joint effort between the Kendall-Jackson Culinary team and Liberty Ducks, Gourmet Mushrooms, Drake’s Bay Oysters, Whole Vine and Redwood Hill Farm Cheese.
The appetizers were both delicious and educational. I particularly liked the Organic Mushrooms.
Our last day was spent at Arrowood winery.
We worked in teams, photographing a plate we had designed, with advice from a professional food photographer and food stylist.
Our plate of scallops won!
Then onto a walk through the Kendall-Jackson “scratch and sniff” garden with Ruth Reichl.
Ruth’s pre-dinner speech was delightful! She is so charming and gracious. In fact during dinner, she visited with each table and signed books as well.
Needless to say, this dinner, served with amazing wines, was astounding! My favorite course was the Glazed Local Cod with Corn Pudding and Cherry Tomatoes. It was served with Kendall-Jackson Highland Estates Camelot Highlands Chardonnay. It was a combination to die for!
During the past few days I learned a heck of a lot about growing grapes, wine making, wine styles, tasting wines and pairing wines with food. I discovered that Kendall-Jackson really is a family-run business that cares about its people and the environment. I met some extremely talented food bloggers. It was delightful to share the weekend with Grace, Nicole, Rebecca, Maryse, Adam, Marc, Cathy, Adrianna, Jessica and Gina.
Best of all I experienced wine country like everyone should, at least once in your life!
Thanks, Kendall-Jackson!
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P.S. I was delighted to be Kendall-Jackson's guest for this amazing event. They paid for my food, lodging and airfare but they neither asked me nor paid me to write about this adventure.
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