Archives for 2011

26 May 2011 5 Simple and Tasty Memorial Day Side Dishes

5 Simple and Tasty Memorial Day Side Dishes

May 26, 2011 By

Not sure what to make for your Memorial Day get-together?  Tired of fixing the same old stand-by dishes?  Mix it up a little by serving these five simple and tasty Memorial Day side dishes:

  1. Maple Glazed Parslied Baby Carrots
  2. Queso Fresco Grilled Corn on the Cob
  3. Quick and Easy Pan Fried Smashed Potatoes
  4. Chorizo and Manchego Bites
  5. Zesty Guacamole

If you try any of these recipes, please post a comment to let me know how you and your guests liked them.  Enjoy the long weekend while keeping in mind that there’s more to Memorial Day weekend than the food and celebrations.

Happy Memorial Day!

Veronique

Filed Under: American, Beef, Cheese, Mexican, Potatoes, Vegetables Tagged With: , , , , ,
25 May 2011 Riesling Hour – Tasting the Finger Lakes

Riesling Hour – Tasting the Finger Lakes

May 25, 2011 By

Riesling Hour Wines

Who’s ever done an online wine tasting? Why not join Finger Lakes Wine Country, me and hundreds of wine fans on Twitter and Facebook on 5/26 all while enjoying a fabulous glass (or two) of Finger Lakes Riesling: www.rieslinghour.com/#flxwine

Follow the Riesling conversation at:

www.facebook.com/fingerlakeswinecountry on Facebook or search @flxwine on Twitter

Let me know if you decide to sip with us!

Filed Under: Other Neat Things Tagged With: , , , ,
20 May 2011 Terrace Pointe Café – Wynn Las Vegas

Terrace Pointe Café – Wynn Las Vegas

May 20, 2011 By

Some might say that breakfast is just…breakfast, but for me, this first meal of the day might just be my favorite.  Going out to breakfast is an opportunity to indulge in dishes one doesn’t always have time to prepare at home: corned beef hash, eggs benedict, homemade granola, good sausage and more.

When I go to Las Vegas for work, I try to stay on east coast time to make it easier for me to re-adjust when I get back home, so I’m always up early.  One of my guilty pleasures is to take a long walk as soon as I wake up.  This walk often takes me to Wynn Las Vegas for breakfast.  My special place: Terrace Pointe Café.

If you’ve not stayed or visited Wynn Las Vegas, you’re missing out on experiencing just how a luxury hotel should look and feel.  It’s over-the-top in all aspects, but with understated flair.  Terrace Pointe Café is meant to be Wynn’s more casual dining experience, but standard it is not.  The space is bright, cheery and opulent and offers beautiful views of the outdoor pool area.  There is outside dining, but the indoor seating, positioned right off a wall of floor-to-ceiling windows, offers an outdoorsy feel that’s just super first thing in the morning.

Berries, Granola and Yogurt at Wynn

Food-wise, breakfast at Terrace Pointe Café is outstanding.  First, the coffee cups are actually mugs and a pot of java is left at each table so guests can help themselves.  Call me crazy, but I love this, especially after a night of over-indulgence.  The menu is diverse and offers options everyone will enjoy, but one of my favorites is the house-made granola over rich yogurt with various berries.  Yea, it’s granola and fruits, no, it’s not the stuff you have at home – at all.  The fruits and berries served are of the highest quality and presented in their freshest state.  Another favorite is the breakfast sandwich which is part croquet-monsieur, grilled cheese and French toast.  The dish is served open-faced with a side of perfectly crispy on the outside and moist on the inside, hash browns.  You’ll see from the photo I took that the hash browns aren’t just slapped on the plate as most do, they’re cut into a perfect square and placed on the plate – à la Wynn.

I highly recommend starting your day at Terrace Pointe Café at least once while in Sin City.  The place is serene, relaxing and completely un-Vegas, as seems to be the norm at Wynn Last Vegas.

Filed Under: Restaurant Reviews Tagged With: , , , ,
19 May 2011 2006 Domaine Roger Perrin Chateauneuf du Pape

2006 Domaine Roger Perrin Chateauneuf du Pape

May 19, 2011 By

I chilled this wine a bit as it was a little warm.  This was a good call, but what wasn’t, was not decanting it.  This wine is big, sharp, tannic – just powerful, which I like, but would have benefited from decanter time to soften up or a few years in the cellar.

With that said, this Chateauneuf-du-Pape is the deepest ruby in the glass.  The color is definitely a hint to what the nose and palate will be.  Nose is all about dark, ripe berries with woodsy notes.  In the mouth it’s herbal, earthy, black licorice, anise and leather that are reflected. Full body with strong tannins is what you should expect.

Robert Parker: 89 Points.

Around $29.

Filed Under: Red Wine, Wine Reviews Tagged With: , ,
18 May 2011 2009 Bruno Giacosa Dolcetto D’Alba

2009 Bruno Giacosa Dolcetto D’Alba

May 18, 2011 By

Friends asked what they could bring to one of my dinner parties and I simply said “wine to go with beef”.  To my good fortune, they brought this little gem.

In the glass, the wine is a bright garnet hue.  In the mouth, it’s rich with ripe berries, musky with nutty notes.  Brought on some bouquet garni elements on the medium, dry finish.

Wine Advocate: 90 Points.

Around $21.

 

Filed Under: Red Wine, Wine Reviews Tagged With: , , , ,
17 May 2011 Maple Glazed Parslied Baby Carrots

Maple Glazed Parslied Baby Carrots

May 17, 2011 By

This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

  • One 16-ounce bag baby carrots
  • 3 tbsp. butter
  • 2 tbsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • ¼ cup chopped flat leaf (Italian) parsley
  • Salt and pepper

Directions:

  1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
  2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
  3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.

 

Filed Under: American, Canadian, French, Maple Syrup, Sides, Vegetables Tagged With: , , , ,
16 May 2011 What on Earth is Hutspot?

What on Earth is Hutspot?

May 16, 2011 By

Hutspot is a traditional Dutch dish whose meaning, loosely translated, is “mash pot”.  It is a combination of potatoes mashed with other widely available vegetables, onion and bacon.  Some of the traditionally used vegetables are carrots, endive, kale, spinach and turnip greens (this dish made with greens is called Stamppot). This popular side dish is typically paired with meat to create a hearty meal worthy of cool, rainy Dutch Winter days.  Trinetty and Jac, my guys’ Dutch mom and her better half, provided a recipe that I have made some slight tweaks to and I’m thrilled to share it.

Ingredients:

  • 2 medium Russet potatoes, peeled and cut into one-inch pieces
  • 2 medium carrots, peeled and cut into one-inch pieces
  • 4 tbsp butter, separated
  • 2 large shallots, finely sliced
  • 5 bacon slices, thick cut
  • 1/2 cup whole milk
  • Salt and pepper

Directions:

  1. In a large saucepan, cover the potatoes and carrots with water then boil them until tender, 10-15 minutes.
  2. Melt 2 tablespoons of butter in a medium frying pan then sauté the shallots over medium heat until softened and slightly browned, about 5 minutes. Set aside.
  3. In a large frying pan, cook the bacon for about 10 minutes over medium heat until browned and slightly crispy.  Remove bacon from the pan and drain over paper towels – reserve bacon fat.
  4. Place the cooked potatoes and carrots in a large bowl and whip them using a hand mixer over medium speed for about 3 minutes – mixture will still be a bit lumpy.  Add the milk, the remaining 2 tablespoons of butter and the salt and pepper, mixing well to incorporate.
  5. Chop the cooked bacon into bite-size pieces.  Add half the bacon to the mashed potato mixture and stir to incorporate.
  6. To serve, spoon half the mashed potatoes into a bowl, create a well in the potato mixture, add 1 teaspoon of bacon fat to the well then sprinkle half the remaining bacon pieces over the dish.  Repeat with the second portion.

Makes two generous servings.

Filed Under: Dutch, Potatoes, Sides, Vegetables Tagged With: , , , ,
15 May 2011 Strawberries and Cream Sandwiches Anyone?

Strawberries and Cream Sandwiches Anyone?

May 15, 2011 By

I sometimes post whimsical recipes that remind me of my early childhood, and this is definitely one of those recipes.

Growing up in Quebec, Canada, my grand-parents owned a lake house the family spent much of its summers.  The place was straight out of the late 50s, totally kitschy and I loved it.  One of the things I loved most about it was spending time with my grandma in the kitchen, and watching her turn the most basic and affordable of ingredients into something prize-worthy.  One of these treats was her strawberries and cream sandwiches, and I’m sharing the concept with you so you can enjoy it with your families.

Ingredients:

  • 4 ripe strawberries
  • ¼ cup heavy cream
  • 1 tsp granulated sugar
  • 4 slices of fresh, white bread

Directions:

  1. In a small, shallow bowl, mash the strawberries with a fork (in this day and age, we might call this muddling).
  2. Add the cream and sugar to the strawberries and continue mashing with the fork until fully blended into a thick mixture.
  3. Spoon the strawberry mixture onto a slice of bread then top with the second slice.  Repeat this process with the two remaining slices of bread.
  4. Cut each sandwich into two triangles (wouldn’t taste the same if you cut across) and enjoy!

Makes two sandwiches.

Notes: Only use the freshest bread and the ripest strawberries for this recipe.  Would be amazing with raspberries, but would need to double the sugar amount.

Filed Under: Canadian, Desserts, Fruits, Sandwiches, Sides Tagged With: , , , ,
10 May 2011 CarneVino – Carne, not so much. Vino, not so much

CarneVino – Carne, not so much. Vino, not so much

May 10, 2011 By

Photo by Las Vegas Sun

Stayed at The Venetian for a conference and was thrilled by the many dining options available to me on the premises.  After some consideration, I opted to dine at CarneVino, a dining establishment by Mario Batali and Joe Bastianich.  I was excited to make this meal my ‘high-end’ meal while in Last Vegas and was pleased to see the space when I arrived.

I had reservations and was told to visit the bar until my table was available, which ended up being 45 minutes later.  Not a great start to a relaxing, memorable evening, but still acceptable since the company was good.

Initially, the service appeared above-par with our head waiter being very attentive and helpful with menu options.  My guest and I ordered starters, and I opted for a mid-range bottle of wine.  The waiter came back a few minutes later to say they were out of this wine.  I was slightly annoying, but I selected a second one and the waiter quickly went to retrieve it.  He came back minutes later, after the appetizers had already been served, to say that this second bottle was also not available.  At this point I’m aggravated and select three other bottles that hopefully the waiter can find.  We waited more than five minutes, staring at our appetizers, for the new wine to arrive – not good.

The starters, the beef Carpaccio ($18) and the steak tartare ($22), were outstanding, but before we were through, the waiter arrived with our entrees and laughed off that they came out a bit faster than he’d anticipated and proceeded to place them on the table, after pushing our appetizer plates to make room.  My guest was now annoyed and I could tell dinner was probably ruined – not good.

Our entrees were the bone-in NY strip ($61) and the mixed grill ($62) a selection of interesting-sounding meats.  Both were not up to par for a restaurant with the word “carne” – meaning meat in Italian, in its name.  We’re foodies and some of the items in the mixed grill were barely eatable.  The steak was not cooked rare as ordered and completely under-seasoned.  Hate asking for sea salt in an upscale restaurant, but I did here – not good.

Needless to say, we skipped dessert and called it a night after getting the $296 check (excluding gratuity).  In a town with an endless array of fine dining establishments, there’s really no reason to visit CarneVino.  Want a great steak?  Visit SW Steakhouse at Wynn or hidden gem BOA Steakhouse at the Forum Shops at Caesar’s Palace – good.

PS: I am a fan of Batali and Bastianich’s other restaurants.  Tip – turn down the hard rock, which I’m a fan of, quite a bit to allow guests to relax and enjoy the handsome space and comfortable atmosphere.

CarneVino

The Palazzo Hotel

3265 Las Vegas Blvd, South

Las Vegas, NV 89109

702-789-4141

 

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

2007 Valpolicella Classico Superiore Ripasso Campo San Vito – Villa Monteleone

May 9, 2011 By

Nearly black in color, this almost full-bodied Italian wine offers dark berries and herbal undertones on the nose and big, bright, spicy berry in the mouth.  Just layers upon layers of ripe fruit with a finish that lasts forever (or you wish it did).

Around $30.

Filed Under: Red Wine, Wine Reviews Tagged With: , ,
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