Wine Pairings | Summer Menu | Northern Hemisphere | June 2015
Learn more about the wine pairings for our resident wine expert Anatoli of Talk A Vino! I find it fascinating and want to learn the art of wine pairing.
Jun 14
6 Comments
Jun 7
Peach,Raspberry Rose’ Sorbet For Fiesta Friday #71
Sorbet
It has been a while since I have participated in Fiesta Friday, It’s about time I join the party again. Angie has been great, checking in on me and I so appreciate it. We are but a few short weeks away from the start of Summer and I thought I would bring a cooling, refreshing sorbet to the party. Now this is sorbet with a kick, it’s made with Rose’ and some fruit. It’s great on it’s own or made into an ice cold spritzer with some sparkling water or even add a scoop to some prosecco!! This week’s party is hosted by sweet Angie@The Novice Gardener and the lovely co hosts are Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook. Welcome Laurie, this is her first time hosting!!!
About a week ago Aleksandra a regular on Food52, a friend and author of the gorgeous (James Beard nominated) blog Three Little Halves posted a question on the Hotline asking for ideas on what to do with a bottle of Rose’ wine that she was not in love with to drink but wanted to use so as not to waste. We went back and forth she eventually decided on a jelly, I had suggested a sorbet. Inspired by our conversation I decided to make sorbet out of rose’. I used the great recipe by David Lebovitz for Rasberry Rose sorbet and changed it a bit using juicy ripe peaches along with the raspberry and a hint of orange (2 small pieces of tangerine skin).
Blended, strained and ready to chill
Peach,Raspberry Rose’ Sorbet
Adapted from a recipe by David Lebovitz
Serves 6-8 depending on serving size
2 cups rose’
2/3 cup sugar
3 cups raspberries and peaches
small piece of orange or tangerine peel
Pour the rose’ and sugar in a non reactive saucepan, bring to a boil and immediately removed from the heat. Add the raspberries, peaches and orange peel. Let sit until it reaches room temperature then blend until smooth. Pour through a sieve into a bowl or container and refrigerate until very cold.
Process using manufacturers directions in your ice cream maker.
Serve on it’s own as a palette cleansing sorbet or add a couple of scoops to sparkling water for a delicious and refreshing drink.
A great way to enjoy wine!!
Jun 3
What would you feed me…Suzanne?
I was thrilled and honored that Elaine asked me to do a guest post on her incredible blog. Here is the post.
This week I bring you another wonderful guest post from another of my lovely blog pals….introducing: Suzanne from A Pug in the Kitchen. As the name suggests, Suzanne shares her home and her kitchen with her much loved pug, Nando; she is a great cook, sharing and creating wonderful recipes, her love of food stemming from her family and upbringing, and she is always extremely supportive of her fellow bloggers and their recipes. I hope you enjoy Suzanne’s recipe this week, I’ve got to say, it looks good to me..
So, Suzanne, what would you feed me?
When Elaine asked me to do a guest post for her incredible series “What would you feed me….? I immediately said yes of course I would love to, and then I got nervous. I am sure all of you know Elaine and her wonderful blog “Foodbod”, she is the Queen of sauces…
View original post 868 more words
Jun 2
Introducing TDPC – Stefano
I am so pleased to introduce Stefano, a wine expert, amazing photographer, husband to the beautiful Francesca of Flora’s Kitchen and a wonderful person…..Meet Stefano, I am so pleased that we are all a part of TDPC!!
Hey there!
My name is Stefano and I truly believe that pursuing our own passions is one of the greatest pleasures in life and every minute spent developing and enjoying them is totally worth it!
I spend most of my time (too much time, if you ask me! 😉 ) in a high-pressure, very demanding line of work but my two passions lie in wine and photography, which happen to be both relevant for the exciting project that graceful and talented Margot from the elegant Gather & Graze blog was kind enough to get me involved with.
How does the old saying go? Wine is thicker than water! Oh well! Maybe not exactly like that, but absolutely true in my case! I was born and raised in Italy (although I have been living on the US East Coast for the last 10 years) and wine has always been deeply rooted…
View original post 1,019 more words
Jun 1
Creamy Spring Turnip Soup With Wilted Greens And Bacon
Soup
This recipe has been around for a while, I posted it here on the blog before, it’s been on Food52 for several years also. I like to make this soup every year around this time when the turnips are young and tender and mild. I went to the Farmers Market Saturday and found these beautiful Hakurei turnips, they are my favorite type of turnip because they are so tender and mild and the greens are amazing. The soup couldn’t be easier to make and it takes no time at all to prepare.
Hakurei turnips
Wine
This was a big occasion in a way, it had been a while since I could get to the green market because it was very hard to leave Nando alone. He is so fragile he could hurt himself and really dislikes being alone. he screams(cries loudly) when I am gone. It’s gotten so bad I have to have someone sit with him when I am out on appointments for work. I forgo anything recreational which includes shopping at the green market and visiting the Flea on Saturdays. I miss doing those things. To be more mobile I bought Nando a stroller, he loves it, Saturday was quite hot out so it was a bit uncomfortable for him even though I put ice packs in there with him and brought water and his bowl. Nonetheless, it was glorious getting out and shopping, I went to the green market and to the wine store to stock up. I ordered a cooling mat to put in the stroller which I think will help make it more comfortable in there for him.
Nando in the stroller
Creamy Spring Turnip Soup With Wilted Greens And Bacon
(Bacon is optional for my vegetarian friends)
Serves 4-6 depending on serving size
4 heaping cups turnips peeled and quartered (Use the small spring turnips if possible)
1 potato peeled and quartered (I used Yukon Gold and it’s Optional to use a potato)
2 cups leeks (cleaned well and sliced) or use a medium size onion or 2 shallots
4 1/2 cups broth (chicken, vegetable or water)
2 tbs butter
1/4 cup heavy cream
salt and pepper and a pinch of nutmeg (optional)
4-6 slices bacon
Turnip greens cleaned VERY well and chopped
In heavy sauce pan heat a little olive oil, add the leeks or onion or shalot and sweat, cook just until tender don’t brown. Add the turnips and potato, now add the liquid (broth or water). Cover and cook until the turnip and potato are tender. Let cool for about 30 minutes and blend either in your blender or use the immersion blender. Note: If using an immersion blender remove some of the liquid you don’t want the soup too thin, you can always add it back in. Add the butter and cream and season with salt and pepper and nutmeg.
Fry the bacon until crisp, remove from the fry pan and add the greens to the bacon fat, season with salt and peppper and saute until the greens are tender and wilted.
To Serve: Garnish the soup with the wilted greens and crumbled bacon.
May 29
Introducing TDPC – Anne
Meet Anne everyone, another great blogger who is part of TDPC..
I have a confession to make. I’m not a foodie, I’m not obsessed with food and cooking and I’ve never photographed a meal in a restaurant. However, I firmly believe that sitting down to a meal with family or friends should be a normal, everyday activity; that lunch should never be snatched at a desk and that, given a good set of instructions, everybody can cook.
I cook every day (albeit a little unwillingly some days) using British seasonal food where possible. We grow fruit and vegetables in the garden, collect fresh eggs from a handful of chickens and sometimes rear a pig or two. As we live on a farm, I can wander through the fields to collect fruit and leaves from the hedgerows to eat and sometimes I grind our wheat to make flour for bread making. If that sounds rather wholesome, perhaps I should add that I…
View original post 165 more words
May 21
Asking For Your Vote…..
Salad e Olivieh,flat bread
Things have been tough here, I am overwhelmed with everything and have not cooked or posted anything. I am sorry. This brightened my day, I am really shocked but my recipe for Persian Potato Salad, Salad e Oliveh is a finalist at Food 52. Honestly, I have been so pre occupied with both work and caring for Nando I forgot I entered it and when I saw an email today congratulating me my jaw literally dropped., well maybe not literally but I was genuinely surprised.
I posted the recipe here on the blog a few months ago, it remains one of my all time favorite Persian recipes. so simple and delicious. It’s potato salad with a twist, this is a meal. I like to servie with Naan or pita that is warm, and lots of lemon and olive oil for extra flavor.
I am sorry I have been so absent, the update is that I am over whelmed. tired and sad. Work is very busy and Nando is a full time responsibility it is like having an infant in the house. I have to have someone stay with him when I leave to go to an appointment, he cannot be alone for more than a few minutes.
I again ask for your vote, I hope you all stick with me through this tough time and forgive me for my absence. Thank you so much.
Food 52 photo
May 9
Happy Mothers Day
Mom, Dad, Aunt Dee, Terry and Great, great Aunt Concetta
Recnetly I was asked to write about my Mom and her amazing recipes for Food52, the editors wanted to post just prior to Mothers Day and the article would appear in Food52’s Heirloom Recipies. Writing about Mom is easy but it’s difficult to reign myself in, I can get long winded. My Mother is and will always be my hero. She is an awesome cook, she created some great recipes that I use all the time. She is a great multi tasker, I honestly don’t know how she managed to make everything look effortless but she did, taking care of 5 kids, always have a great meal on the table, the house was always neat and clean. Looking back I am amazed at how she did it all. Mom is a cancer survivor, she was diagnosed with Inflammatory Breast cancer, this somewhat rare form of cancer presents in a stage 3 or 4 and is very aggressive and hard to treat. She was given only a short time to live and underwent chemo, radical surgery and radiation and I am thrilled and happy to report that she defied the odds and almost 10 years after diagnosis she is still cancer free.
My Mom and Me
She is the inspiration for just about everything I cook. She mastered Italian food, her homemade pasta and pasta e fagiole was legendary. She is also a great baker, one the the most popular recipes that I added to Food52 is her Tender Yellow Cake. it’s amazing and the only yellow cake I will make. Let’s talk meatballs, hers were tender and flavorful, she also made a great pie, my particular favorite was blackberry.
My Mother does not live close to me but if she did I would give her breakfast in bed and would serve her what she used to make for us when she made breakfast for dinner, a stack of pancakes with a fried egg on top smothered in warm maple syrup and butter. It’s so good, and every time I have this it takes me back to my childhood.
pancakes and fried egg
A very Happy Mothers Day to all of you whether you have children or not we celebrate women, Mother, Sister, Aunt, Grandmother or pet parent whatever your role you are important and loved.
Mothers
May 2
Introducing TDPC – Francesca
Many of you already know Francesca and her wonderful husband Stefano but for those that don’t may I introduce Francesca who I am thrilled is taking part in our dinner party collective. She is so talented, as is her husband Stefano. Can’t wait to see what she will cook up for us.
Hello everyone!
My name is Francesca and I think I can be considered a very late bloomer in the kitchen.
Until a few years ago, my interests and passions lied in anything but food: career, fashion, books, home decorating, flower arranging, traveling around the world and anything else that would satisfy my sense of beauty and aesthetics.
And then one day not very long ago – as it so often happens in life – due to a “force majeure” event, I found myself in front of the stove, in that room of the house that I had utterly ignored up until then!
What to do then? Oh well! I had no idea where to start from, but I knew I had two weapons on my side and I was very determined to make full use of them.
Firstly, I was born and raised in Italy and my country’s culinary tradition is totally unique. Secondly, I come from a very traditional family where every…
View original post 508 more words
Apr 30
Brief Update- Life Is Precious
Nando and his monkey
I want to thank everyone for your kindness, your sensitivity and sticking with me through my partial breakdown. You need to know how dear you are to me and how much I appreciate your concern and kind words. Thank You!!
Nando is still with me, Over the past few days I have been doing some real soul searching, life and death is a very serious matter. I have had to euthanize my beloved pets before, its terrible, heart wrenching and so hard to do but as they always say “you will know when it’s time” thats very true, however with Nando it is not that clear cut. He is old, he has diabetes, he is blind, he has neuropathy, he has pain, I agonized over this and came to the realization that it was not a clear cut decision and since thats the case I could not have Nando put to sleep. We have sleepless nights, but so do many people, we also have good nights like last night where he went to bed with no pain meds and slept like a baby.
I had a revelation the other day. I sit with Nando sometimes on my stoop and he just loves to lay on the warm stone with the sun shining on him. While I sat there a very old man walked by, very slowely, his back was bent much like Nando’s and he walked with a cane. I said hello to him and he stopped and looked at me and gave me this huge smile and said “it’s a glorious day” and was on his way. I looked at that frail old man who obviously has pain and other problems associated with old age and thought he is still full of life and was enjoying his walk in the warm sun. At that moment my decision was made and I knew that I could not at this time end Nando’s life, He enjoyed the sun, he enjoys his food, he loves laying on the bed with lots of pillows and blankets. I think the good days mitigate the days and nights that are more challenging.
For me, I have sleepless nights and still have to care for my boy and work, I will take that as part of the cycle of life. I won’t feel sorry for myself any more and will continue to work on my blog, keeping it current and fresh is one of the joys of my life and I couldn’t not do it. I know the day will come when I will no longer have Nando but for the time being I will enjoy the time we have together. I have an amazing support group, wonderful friends that selflessly come here and sit with Nando while I go out to my appointments. I am so grateful.
Thank you for listening (reading) I have a lot of catching up to do reading your wondeful blogs, drooling over your amazing recipes and cooking up my own.
Thank you so much!
Suzanne – A Pug In The Kitchen
apuginthekitchen 