Archives for August 2009

24 August 2009 Mosel Landhaus – The perfect inn for a Mosel River Region wine vacation

Mosel Landhaus – The perfect inn for a Mosel River Region wine vacation

August 24, 2009 By
Mosel Landhaus View

Mosel Landhaus View

My husband and I are wine lovers and selected Briedern and Mosel Landhaus as a central place to tour the Mosel River Region.

What a pleasant surprise it was to arrive at this riverside inn with its welcoming facade. The hosts, Dutch-business-people-turned-inn-keepers, treated us and the other guests like family. They couldn’t have done more to make us feel at home and to recommend restaurants, cafes and places of interest.

Mosel Landhaus Bedroom

Mosel Landhaus Bedroom

Our room at Mosel Landhaus was beautiful and recently remodeled. It featured a direct view of the Mosel River, which made for a romantic experience. Linens were white and pale yellow and the bed was very comfortable. The bathroom was brand new with a huge corner shower and all new fixtures.

Mosel Landhaus Breakfast

Mosel Landhaus Breakfast

The breakfast, which was included with our stay, offered the best that Mosel has to offer. The scrambled eggs cooked in salty butter with home-grown fine herbs were the best I’ve ever had. The plates of cheeses and regional meats, the incredible bread, the velvety yogurt and the great coffee were the perfect start to perfect days.

On our last day at Mosel Landhaus, the owners invited us to a wine tasting in the inn’s cellar. What a treat! Make sure you do this tasting as it was a great time and the perfect place to learn about German wines.

I highly recommend Mosel Landhaus to anyone who wants to feel pampered and who wants to leave Mosel feeling like they’ve stayed with family. The hosts, Silvia and Jan are experts at attention to details.

Moselstrasse 19, Briedern 56820, Germany

Filed Under: Culinary Travel Tales Tagged With: , , , ,

Picture perfect Maine stay at Cabot Cove Cottages

August 24, 2009 By

The Cottages at Cabot Cove has been refurbished to a beautiful and comfortable haven on the outskirts of quaint Kennebunkport, Maine.  The cottages are adorable and feature front porches where you can sit, lakeside, and take in all that Maine has to offer.

The staff at this property is friendly and warm, and guests are made to feel very welcomed and attended to – New England style.

A perk of staying at The Cottages at Cabot Cove is its proximity to the village of Kennebunkport, while not being in the middle of the busy town center.  Kennebunkport offers great places to eat and shop.

This property is super for a couple wanting to getaway for quality time, or for a family wanting to enjoy a Maine stay.

7 South Maine St.

Kennebunkport, ME 04046

(207) 967-5424

Filed Under: Culinary Travel Tales Tagged With: , , ,

Opa state of mind and innovative Greek food at Michael Psilakis’ Kefi

August 24, 2009 By

The space at this trendy Upper West Side neighborhood spot co-owned by celebrity chef Michael Psilakis features washed wood, bleached walls and a casual feel.

The front of the house offers a popular bar area ideal for before-dinner drinks and appetizers. The bar staff is personable and eagerly recommends Greek beers such as Mythos or specialty cocktails like the spot-on ouzo sour.

Sheep's Milk Dumplings

Sheep's Milk Dumplings

Psilakis keeps the menu straight-forward and the ingredients ultra fresh, as is typical of casual Greek food. Appetizers, perfect for sharing, range from the spreads platter for two ($9.95) with warm, moist pita bread, the house-made Cypriot sausages ($7.50) and the succulent grilled octopus over bean salad ($9.95).

Entrees feature outstanding options. The lamb shank ($15.95) is particularly tender and flavorful and the orzo it is placed on is perfectly cooked without being mushy as many versions are. The dish of sheep’s milk dumplings with Cypriot sausage and pine nuts ($13.95) is simply heavenly.

 

The wine list at Kefi is somewhat limited but offers a great selection of Greek wines, both by the bottle and the glass. The wait staff is helpful about the menu and its Greek dishes and with Greek wine recommendations.

Note that tables for two are very small, so opting for dinner at the bar is an enjoyable option for patrons.

505 Columbus Avenue
New York, NY 10024
212-873-0200

Filed Under: Restaurant Reviews Tagged With: , , ,

Israeli wine anyone? Count me in

August 22, 2009 By

Last night, I had the pleasure of sharing a bottle of Israeli Cabernet Sauvignon with some guests at my home.  What was neat about the wine, is that:

  1. It was my first taste of Israeli wine – definitely not my last
  2. The bottle was recommended by Avi, a wine communications consultant from Ranaana who I ‘met’ on Twitter (@hakerem) – how great is social media?!
  3. I was able to find, order online and receive the wine within 2 business days from the savvy folks at Wine Library in Springfield, NJ, who I also exchange Tweets with (@winelibrary).

I opened the bottle of 2004 Segal’s Cabernet Sauvignon Special Reserve a couple of hours prior to dinner, and when I first tasted it, I felt like it could improve from decanting for all the elements to come together.

After about 45 minutes in the decanter, I found the beautifully dark wine to be rich, spicy and full of bold red current flavors.

We enjoyed the well-priced wine with grilled filet mignon kabobs, basmati rice and a four pepper sauce, enhanced by a splash of the Segal’s.  I feel the meal was a worthy pairing to the well-balanced oak and tannins of this pleasant wine.

For more information and for a buying guide on Israeli wines and kosher wines, visit:  www.israeli-wine.org

Filed Under: Other Neat Things, Wine Reviews Tagged With: , , ,

Potluck Sourdough Sandwich

August 19, 2009 By

Condiment Salad:

  • Artichoke hearts
  • 6 ounce jar of pimentos
  • 1 cup black olives
  • 1/2 cup green olives
  • 2 garlic cloves

Sandwich:

  • Loaf of round sourdough bread
  • Swiss cheese sliced
  • American cheese sliced
  • Boiled ham
  • Salami
  • Provolone
  • Pastrami

For salad:

Puree the mixture in blender until well incorporated.  Transfer to a bowl and coat with olive oil, salt and pepper.

For sandwich:

Cut a lid into the top of the loaf and put aside.  Empty most of the inside of the loaf, leaving the outer shell intact.  Spread 1/2 of the salad on the bottom of the loaf.  Alternate the cold cuts and the cheese on top of the salad layer.  Mustard can be added if desired.  Top the layers of cold cuts and cheese with the other half of the salad mixture and replace the lid on top of the loaf.  Place a weighted object on the loaf to press it down.  Refrigerate overnight.

4 Servings.

Filed Under: Entrees Tagged With: ,

Linguini with Crab and Two-Cheese Sauce

August 19, 2009 By
  • 1 small pkg. flake-style imitation crabmeat
  • 6 ounces linguini
  • 2 large minced garlic cloves
  • 1 tsp. dried oregano
  • 2 tbs. butter
  • 1 medium tomato, chopped
  • ½ cup whipping cream
  • ½ cup sliced green onions
  • ½ cup Swiss cheese
  • ½ cup parmesan cheese

Cook pasta according to package directions; drain.  Cook garlic and oregano in butter in a saucepan, stirring frequently, 1 minute.  Add tomato; continue cooking, stirring occasionally, 3 minutes.  Add remaining ingredients; mix well.  Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot.  Top pasta with sauce.

3-4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , ,

Linguini with White Clam Sauce

August 19, 2009 By
  • 1/3 cup bread crumbs
  • 48 little neck clams in the shell
  • 1/3 cup olive oil
  • 3 cloves garlic, crushed
  • pinch hot pepper flakes
  • 1/3 cup white wine
  • 1 tbs. chopped parsley
  • 1 lb linguini, cooked according to package directions

Soak clams in water to cover for 5 minutes, rinse and scrub under running water.  In a large skillet over medium heat, heat oil.  Add garlic cloves and cook 5 minutes.  Add pepper flakes, clams, white wine and cook 5 minutes or until wine evaporates.

Cover and simmer, shaking pan, about 5 minutes until clams open.  Discard any clams not opened.

Toss clams with parsley and cooked linguini, top with bread crumbs.

4 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With:
19 August 2009 Quebec Meat Sauce a la Laetitia

Quebec Meat Sauce a la Laetitia

August 19, 2009 By

Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly.

This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others.

I suggest this Bolognese sauce recipe be doubled as it freezes very well and makes weeknight meals a breeze.

Love a Big Sauce Pot!

Ingredients:

  • ¼ cup vegetable oil
  • 1 large onion, diced
  • 8 ounces celery, diced
  • 2 large garlic cloves, minced
  • ¾ pound ground pork
  • ¾ pound ground beef
  • ½ Tbsp. red pepper flakes
  • 1/8 tsp. ground cayenne pepper
  • ½ Tbsp. each chili powder, salt and pepper
  • 1 bay leaf
  • ¼ tsp. cloves
  • 1 Tbsp. granulated sugar
  • 1 20-ounce can tomato juice
  • 1 28-ounce can Italian-style tomatoes, chopped
  • 2 6-ounce cans of tomato paste
Pantry Ingredients
Meat and Veggies Cooking
Sauce Simmering

Directions:

In a large saucepan over medium-high heat, warm the oil. Add the onion and celery and sauté for 5 minutes. Add garlic and sauté another minute. Add meats and sauté until completely cooked, 5-7 minutes. Add spices and sugar and cook 1 minute. Add tomato juice, Italian-style tomatoes and the tomato paste and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours. Season again with salt, pepper and sugar as needed.

8 Servings.

Filed Under: Beef, Canadian, Entrees, Italian Tagged With: , ,

Everyday Seafood Lasagna Roll Ups

August 18, 2009 By
  • 6 lasagna noodles
  • 1 can (15 ounces) Italian-style tomato sauce

Filling:

  • 1 pkg. imitation crab flakes
  • 1 cup cottage cheese, drained
  • ¼ cup parmesan
  • 1 egg
  • 1 tbs. parsley
  • ¼ tsp. onion powder

Cook noodles as directed on package.  Rinse in cold water; drain well.  Combine filling ingredients with fork.  Spread 1/3 cup filling on each noodle.  Roll tightly; place seam-side down in a 9-inch baking pan.  Pour sauce over rollups.  Bake covered at 375 F for 30 minutes.  Garnish with grated cheese.

6 Servings.

Filed Under: Entrees, Italian, Pasta, Seafood Tagged With: , , ,

Prime Rib with Cabernet Jus

August 18, 2009 By
  • 2-750 ml bottles Cabernet Sauvignon
  • 4 cups beef stock or canned broth
  • 2 cups ruby Port
  • 3 large garlic cloves, peeled
  • 1 large shallot, peeled, halved
  • 2 bay leaves
  • 3 tsp. dried thyme
  • 1 6-pound boneless prime rib beef roast
  • 4 large garlic cloves, pressed

Combine first 6 ingredients and 1 tsp. thyme in a large nonaluminum saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Preheat oven to 450 F.  Place beef, fat side up, in heavy 13x9x2-inch baking pan.  Rub beef all over with pressed garlic and remaining 2 tsp. thyme.  Season with salt and pepper.  Roast 1 hour.  Tent beef with foil.  Continue roasting until meat thermometer inserted in center registers 118 F for rare, about 35 minutes.  Transfer to platter and let stand 20 minutes.

Pour all of the fat from the roasting pan.  Place pan over medium-high heat.  Add Cabernet mixture to the pan and bring to a boil, scrapping up any brown bits.  Season with salt and pepper.  Pour jus into a sauce boat.  Carve beef and serve.

8 Servings.

Filed Under: Beef, Entrees Tagged With: , , , ,
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