Archives for 2012

22 October 2012 2008 Robert Sinskey Los Carneros Pinot Noir

2008 Robert Sinskey Los Carneros Pinot Noir

October 22, 2012 By

Brilliant cherry color in the glass. Big bright nose of ripe red berries. This medium-bodied Carneros Pinot Noir is classic California Pinot. Cherry and red berries explode out of the glass. Earthy, mushroom notes that linger on the finish. Velvety in the mouth. Just a really nice 100% organic Pinot, especially at this price point.

Pairings:  Duck, beef, lamb, roast chicken.

Style: Red

Grape Type(s): Pinot Noir

Region: Carneros, California, USA

Price: $40

Filed Under: Pinot Noir, Red Wine, United States Tagged With: , , ,
21 October 2012 Creamy Tomato and Basil Soup

Creamy Tomato and Basil Soup

October 21, 2012 By

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 6 celery ribs, chopped
  • 1 medium red bell pepper, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
  • 2 Tbsp. tomato paste
  • 1 cup basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 3 tsp. salt
  • 1/2 teaspoon pepper
  • ¼ cup water mixed with 1 tsp. corn starch
  • 1 ½ cups whole milk

Directions:

  1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
  2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
  3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
  4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
  5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
16 October 2012 2009 Poggio alle Sughere Morellino di Scansano

2009 Poggio alle Sughere Morellino di Scansano

October 16, 2012 By

This Italian wine is dark purple in the glass. It offers aromas of dark, ripe cherries and Chinese five spice and flavors of stone fruit and dark berries with hints of leather. Soft tannins with a nice level of acidity.

Lovers of Chianti will enjoy this affordable Sangiovese.

Pairings:  Grilled beef, cured meats and cheese platter, pasta with red sauce.

Style: Red

Grape Type(s): Sangiovese (90%) and Cabernet Sauvignon (10%)

Region: Tuscany, Italy

Price: $20

Filed Under: Italy, Red Wine, Sangiovese Tagged With: , , , ,
15 October 2012 Sam’s Morning Glory Diner – Philadelphia’s Finer Diner

Sam’s Morning Glory Diner – Philadelphia’s Finer Diner

October 15, 2012 By

I would normally be upset if I reserved a room at a bed and breakfast only to find out there was no actual breakfast being served but over the weekend, the lack of breakfast at my B&B prompted me to eat at Sam’s Morning Glory Diner in South Philadelphia and I am thrilled about it.

Morning Glory is housed in a small unassuming place on the corner of 10th and Fitzwater Streets that serves breakfast and lunch during the week and brunch on the weekends.

Blueberry Pancakes

The hip energy hit me as soon as I entered the restaurant. The staff is younger, fun and eclectic. There are several tables and a long diner-style counter overlooking the bustling kitchen. The kitchen entails a fryer, a griddle / flat top, a grill and a small prep area. The staff makes incredible use of the small kitchen area and efficiently handles his/her station.

Foccacia Sandwich

Here are 5 things I loved about Morning Glory:

  1. Homemade jam and butter displayed over ice at each table.
  2. Perhaps the most important after a night of wine over-indulgence, was the steaming hot mug of high-quality coffee served in tin cups. My coffee was hot from the first sip to the last and I praise the person who cleverly bought these mugs.
  3. The grill person carefully searing fresh asparagus and heirloom tomatoes for the various dishes.
  4. The diverse mix of people. From the elderly couple in Eagles jerseys to the much tattooed and pierced line cook to the parents with a couple babies in tow to folks like me craving carbs, coffee and bacon, there is just no “standard” type of person at Morning Glory. Everyone there seems to…fit in.
  5. The food. Although Morning Glory had me at hot, strong coffee in tin mugs, the food is incredible. The blueberry pancakes ($7 for three hubcap-size cakes) were perhaps the best I have had and were served with real maple syrup. The side of bacon was smoked with a perfect mix of quality meat and fat. The Foccacia Breakfast Sandwich ($4.50) consists of a fried egg with cheese and a side of seasoned red-skinned potatoes. There is an option to add meat to the sandwich for $1.50 more. Some of the other tantalizing brunch items are the Monkey French Toast ($9) made from Challah bread that is stuffed with caramelized bananas and mangoes and topped with caramel sauce and whipped cream – brilliant! There are also several frittatas I will be sampling on my next visit.

Sam’s Morning Glory Diner is cozy and there was a line of hungry people waiting when we left so go early and savor some of the best breakfast grub in Philly.

PS: Grab a homemade muffin on your way out!

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , ,
13 October 2012 Cadbury Screme Eggs

Cadbury Screme Eggs

October 13, 2012 By

For those of you who have read my blog, Tweets and Facebook posts for a while, you know that I have a major downfall for Cadbury Creme Eggs. Come Easter time, I am first in line to welcome the milk chocolaty treats to local stores.

The bad thing about Cadbury Eggs – they are only around for a few months. The good thing about Cadbury Eggs – they are only around for a few months!

Only around for a few months is no longer the case. Welcome to Cadbury Screme Egg that I just encountered at the grocery store. Same milk chocolate shell but with a green “yolk” to look a bit ghoulish for Halloween.

Only one thing to say – brilliant!

Filed Under: Other Neat Things Tagged With:
12 October 2012 Raspberry Crumb Bars

Raspberry Crumb Bars

October 12, 2012 By

I am always excited when someone sends me a recipe that I am allowed to publish and share with you. This super simple and delicious recipe comes from my Marketing Intern, Kayla, who bakes these bars and brought them to work last week. This recipe is her Grand-Mother’s.

Crust Ingredients:

  • 1 ½ sticks of butter, softened
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 18-ounce jar of high-quality raspberry jam

Crust Directions:

  1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 2 minutes.
  2. Gradually add the sugar to the butter until incorporated.
  3. Add the eggs, one at a time, beating well after each one.
  4. Add the vanilla.
  5. Add the baking powder to the flour then incorporate the flour into the butter mixture, a half cup at a time, until just combined. Do not overmix.
  6. Pat the crust onto the bottom and a bit up the sides of a greased, 13×9 pan.
  7. Spread the jam over the crust. Set aside.

Crumb Topping Ingredients:

  • 2 sticks of butter, softened
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar

Crumb Topping Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the ingredients in a large bowl using fingertips. When butter has been mostly incorporated with the dry ingredients, crumble the topping over the raspberry jam in the pan.
  3. Bake for 45 minutes or until golden brown.

Makes about 18 bars.

Filed Under: American, Desserts, Fruits Tagged With: , ,
5 October 2012 Strip House Blueberry Mint Mojito

Strip House Blueberry Mint Mojito

October 5, 2012 By

Photo by The Glazier Group

I am excited to share with you a super sexy and tasty cocktail I sipper at Strip House in Livingston, NJ. Beyond the delicious food served by Chef Bill Zucosky, the cocktails served at this popular New Jersey Steakhouse are to-die-for.

Ingredients:

  • 2 Lime Wedges
  • Handful of Fresh Blueberries
  • 1 oz. Simple Syrup
  • 2 oz. Bacardi rum
  • Club Soda
  • Mint Leaves

Directions:

  1. Muddle two lime wedges with blueberries, several mint leaves, and simple syrup.
  2. Add ice and rum.
  3. Shake well and pour into highball glass.
  4. Top with club soda.  Garnish with mint leaves and enjoy!

Makes 1 cocktail

Filed Under: Cocktails Tagged With: , , ,
4 October 2012 New Jersey Carnivores – Rejoice, There is Strip House

New Jersey Carnivores – Rejoice, There is Strip House

October 4, 2012 By

Rib Eye Steak. Photo by The Glazier Group.

Amid the red velvet wallpaper, velour seating and black and white burlesque-style photographs from the early 1900s, diners can delight in Executive Chef Bill Zucosky’s modern steakhouse dishes that showcase his creativity and New Jersey-sourced ingredients. Located in AAA 4-Diamond Westminster Hotel, Strip House offers food not typical of many hotel restaurants. Fresh, not pre-prepared ingredients and prime, Nebraska corn-fed beef are what guests are treated to.

Chef Zucosky and his team dish out steakhouse favorites with panache. Must-try starters are the Roasted Golden Beet and Grilled Asparagus Salad paired with Stilton cheese and a Sherry vinaigrette. The Maryland Lump Crab Cake plated with potato salad, haricots verts and a flavorful remoulade is another great option. As delicious as these dishes are, the Roasted Bacon Salad takes the prize with its applewood-smoked slab bacon and peppery arugula side salad.

Bacon Salad. Photo by Glazier Group.

Steaks are incredibly delicious at Strip House and what you should order. There are non-meat dishes for those who want to stay away from meat at an upscale steakhouse (who are these people?). Good options are the Sesame-Crusted Yellow Fin Tuna and the Pan-Seared Red Snapper.

I selected the 22-ounce Bone-In Rib Eye as I enjoy the juicy, ultra flavorful cut and was very pleased with my choice.  My steak with presented with a half head of roasted garlic. The meat was cooked rare as ordered and was perfectly seared. The Veal Chop was also a favorite of some of the guests in our party. The thick chop comes with a roasted pepper and parsley salad.

Like many high-end steakhouses, Strip House offers a selection of side dishes for sharing. Winners are the Crisp Goose Fat Potatoes, the Black Truffle Creamed Spinach and the off-the-menu Ripped Potatoes. If you only order one side dish, go for the Ripped Potatoes. The dish features fried chunked potatoes tossed with butter then dusted with Parmesan, sea salt and parsley.

Chocolate Cake. Photo by The Glazier Group.

The signature dessert at Strip House is the 24-layer Chocolate Cake. Order it even if you think you cannot swallow another bite, it is great. The cake is moist and iced with rich, gooey dark chocolate ganache. Likely the biggest piece of cake you will ever see and perfect to share among friends.

Chef Zucosky expertly prepares what is undeniably one of the best steaks in the area. An efficient and helpful wait staff ensures a top dining experience in a boudoir-like décor.

550 West Mount Pleasant Avenue

Livingston, NJ 07039

(973) 548-0050

Filed Under: Restaurant Reviews Tagged With: , , , , ,
27 September 2012 Vinedo de los Vientos Alcyone Tannat NV

Vinedo de los Vientos Alcyone Tannat NV

September 27, 2012 By

I enjoyed this red dessert wine from Uruguay at a local restaurant where the owner described it as ‘liquid raisinettes’. That quirky description might not fit in most wine reviews, but it was very much on par, and I opted to share it.

In the glass, this wine from Uruguay is deep purplish red with a bit of a syrupy consistency. On the nose, there are aromas of dark berries laced with pumpkin pie spices. In the mouth, the flavors are of dark raspberry and blackberries, chocolate, cinnamon and vanilla.

Style: Red Dessert Wine

Grape Type(s): Tannat

Region: Atlantida, Canelones, Uruguay

Price: $23 (500ml)

Filed Under: Dessert Wine, Tannat, Uruguay Tagged With: , , , , , ,
26 September 2012 World’s Best Caesar Salad

World’s Best Caesar Salad

September 26, 2012 By

I love Caesar Salad and it surprises me how many restaurants do a poor job at serving up the right flavors: Parmesan cheese, garlic, anchovies and mustard. Yes, anchovies are a must as they add a depth of flavor to the dressing without tasting fishy.

Here is a darn good Caesar Salad rendition created with inspiration from Marc Forgione’s O.G. 1924 Hotel Caesar Salad as published here.

Dressing Ingredients:    

  • 3 soft-boiled eggs
  • 2 garlic cloves, minced
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • Blend of 1 cup vegetable oil and ½ cup olive oil
  • 4 dashes hot sauce, like Cholula
  • 1 cup grated Parmesan cheese
  • 5 anchovies packed in oil, chopped finely
  • Juice of ½ lemon
  • Salt and black pepper to taste

Dressing Directions: 

  1. In a food processor or blender, pulse the eggs, garlic, Worcestershire and Dijon until well combined, about 30 seconds.
  2. With the processor / blender running, slowly drizzle in the oils through the feeding hole. Add the hot sauce, cheese, anchovies and lemon juice. Pulse to combine, about 15 seconds.
  3. Season dressing with salt and pepper to taste.

Salad Ingredients:

  • 1 head romaine lettuce, leaves torn into bite size pieces
  • ½ cup olive oil
  • ½ loaf French bread (baguette), cut into 1” cubes
  • ½ cup Caesar dressing
  • ½ cup grated Parmesan cheese
  • Freshly cracked black pepper

Salad Directions:

  1. Place romaine lettuce in a large bowl.
  2. Heat a large skillet on medium-high heat and add oil. Add the bread cubes to the hot oil and fry, flipping the cubes frequently, until browned on all sides, about 5 minutes. Reserve croutons.
  3. Add the dressing to the romaine and toss thoroughly to coat every piece of lettuce.
  4. Add the croutons to the salad and sprinkle with cheese. Add cracked pepper and serve within 10 minutes.

Makes 4 hearty servings.

Filed Under: American, Italian, Mexican Tagged With: , ,
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