Archives for 2009

Wine-Around-the-World Party

September 7, 2009 By

Enjoy sampling a variety of wines? Like trying an array of different foods? Hosting a wine-around-the-world party could be the answer.

I try to host two such parties every year: one in the Summer and one in the Winter.  The concept is simple: 1) Put together a small group of friends who enjoy wine and food  2) Send an invitation (email is appropriate) where you ask each person, or couple, to select a favorite country  3) Request that each person, or couple, bring a dish and a bottle of wine from that country!

This concept is great fun for all and allows each guest to feel like he/she has contributed to the party and in the sharing of the costs.  It’s essential that you let the guests know that you’ll be preparing the entree so that everyone can bring appetizers, sides or desserts.  It is after all your party, so the main dish should come from you.  Another idea is to host an hors-d’oeuvres party where all the dishes are served tapas-style.

Before the guests arrive, arrange small tent-cards at various areas around the dining space with country-appropriate placemats or tablecloths, creating ‘dining stations’ .  As guests arrive, have them write the name of the dish and selected country on their designated place card along with main ingredients (important for folks with allergies).  I like to display each country in a separate area, sometimes featuring a small flag from that country so it’s easy for guests to recognize what ‘country’ they’re sampling from when they visit a specific station.

I’ve invested in decent party glasses so that each country offers a clean glass, but an inexpensive way to do this is to visit a dollar store where you can purchase glasses economically.  I enjoy featuring different kinds of glasses based on the country: elegant stemmed glass for France, short water glass for Italy, etc…I place these party glasses in a plastic bin that I can store in the attic or garage until the next party.

Hosting a Summer and a Winter wine-around-the-world party commits me to have friends over at least twice a year in this fun atmosphere and to showcase both lighter fares in the Summer and heartier ones in the Winter.

I urge you to try a wine-around-the-world party, it’s great fun and offers an interactive way for guests to relate to each other.  Just do it!

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

Periyali for good Greek food in an intimate Manhattan setting

September 3, 2009 By

Periyali is intimate with its white-draped ceiling, white painted walls and casual tables and chairs. It’s reminiscent of Greece in its looks, the fresh ingredients it uses and the casual demeanor of its staff. The restaurant features French doors at its entrance which can be opened to let some of the patrons dine al fresco.

The food is prepared simply using the freshePeriyali's lamb shankst of ingredients. Guests are greeted with an amuse-bouche as they are seated. It’s a take on bruschetta, but with a Greek spin: tart feta cheese and just-off-the-vine chopped tomatoes on crispy toast with just the perfect amount of Greek olive oil. The freshness of the bite hints to the well-prepared meal to come.

Starters are of generous proportions, and some winners are the grilled octopus (five perfectly cooked large tentacles), the house-made sausages, known as Keftedakis, the grilled oyster mushrooms and the stuffed roasted tomato.

Recommended entrees are the melt-in-your-mouth lamb shank over orzo, the veal with wild mushroom sauce, the charcoal grilled filet mignon shish kebob and any of the uber-fresh fish dishes. Especially well prepared is the bronzini, which is often a featured dish.

The wine list is sizeable and unless diners are well-versed on the many Greek wines featured at Periyali, they should request assistance from the knowledgeable staff.  The wait staff is also helpful while considering the many menu options and is attentive while not being overwhelming.

Periyali is a quaint space with spot-on food and service.

35 West 20th Street
New York, NY 10011
Tel. (212) 463-7890

Lunch: Monday-Friday          12PM to 3PM
Dinner: Monday-Thursday   5PM to 11PM
Friday-Saturday:                       5:30PM to 11:30PM
Sunday:                                          5PM to 10PM

Filed Under: Restaurant Reviews Tagged With: , , , , ,
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: , ,
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