Archives for 2011

20 January 2011 2007 Carm Quinta do Coa Vinho Tinto

2007 Carm Quinta do Coa Vinho Tinto

January 20, 2011 By

This Portuguese wine with a huge mouthful – do open it 30 minutes before you’re ready to drink it.

'07 Carm Quinta do Coa Vinho Tinto

A friend brought this Douro region gem to the BYOB we dined at for my birthday dinner – boy does she know my tastes well.  It is deep ruby in the glass, has an intense luscious fruit nose and is concentrated cherry/raspberry on the palate with a lovely medium finish.  As a fan of beefy American Zinfandels, I really enjoyed the powerful, 14.5% alcohol wine.

91 Points “Smart Buy” – Wine Spectator.

Around $15.

Filed Under: Red Wine, Wine Reviews Tagged With: , , , , ,
15 January 2011 2005 San Roman Toro

2005 San Roman Toro

January 15, 2011 By

2005 San Roman Toro

Had been saving this wine for a special occasion and boy what a treat it was.  This Spanish wine is 100% Tinta de Toro (Tempranillo) and inky black in the glass screaming at you to grow a backbone and dare have a sniff and a sip.  The nose is intoxicating with loads of black, ripe fruit, smokiness and strong coffee.  In the mouth, it’s velvety, concentrated and offers juicy fruit and dark chocolate.  The 2005 San Roman Toro features supple tannins with a long, slightly-spicy finish.

Best Spanish wine I’ve had and in my top 50 list.

95 Points – Wine Enthusiast

Around $60.

Filed Under: Red Wine, Wine Reviews Tagged With: , , ,
11 January 2011 Chicken Thighs with Bacon in Riesling

Chicken Thighs with Bacon in Riesling

January 11, 2011 By

Chicken Thighs with Bacon in Riesling

While I hate using a Riesling I enjoy drinking in this recipe, the flavor of the sauce when I’ve used Finger Lakes Riesling’s been outstanding.  Don’t have Riesling on hand, don’t fret!  Sauvignon Blanc, Pinot Grigio or another dry wine would work great also.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • 2 tbsp all-purpose flour
  • 2 tsp. vegetable oil
  • 3 slices of thick-cut bacon, diced
  • 2 medium leeks, chopped, washed and patted dry
  • 3 medium carrots, diced
  • 1 medium Spanish onion, diced
  • 1 tsp. dried thyme
  • ½ tsp. each salt and pepper
  • 3 ½ cups ( 1-750 ml bottle) white wine, preferably Riesling
  • 1 cup chicken broth
  • ½  cup crème fraiche or sour cream

Directions:

  1. Heat oven to 350 degrees.
  2. Place chicken on a plate, sprinkle with flour then shake off excess.
  3. Heat oil in a large, heavy-bottom saucepan or Dutch oven on medium-high heat.  Add bacon and cook until browned and crispy, about 4-5 minutes.  Add chicken and brown on all sides, then remove the bacon and chicken from the pan to a plate.
  4. Add the leeks, carrots and onion to the saucepan, turn heat to medium and cook vegetables, stirring often, until softened, about 10 minutes.
  5. Return the chicken pieces and the bacon to the pan with the vegetables.  Add the thyme, salt, pepper, wine and broth.  Stir gently to combine, cover and transfer to the oven and bake for 45 minutes.
  6. Remove pan from the oven and stir in the crème fraiche to the chicken mixture to combine and create a thick sauce.  Serve over white rice.

6 Servings.

Filed Under: American, Chicken, Entrees, Vegetables Tagged With: , , ,
10 January 2011 5 Things about your LinkedIn profile that make you look like an amateur

5 Things about your LinkedIn profile that make you look like an amateur

January 10, 2011 By

This post is different than the ones I typically write but I feel strongly that anyone with a job or a network of contacts could benefit from it.  I can’t think of anyone who shouldn’t have a LinkedIn profile.  Once you have a LinkedIn profile, you don’t need to be an expert to look like you know what you’re doing and here are some basic tips to keep in mind.

5 Things About your LinkedIn Profile that Make you Look Like an Amateur

  1. No/very few connections: Everyone’s got a rolodex of contacts, so why not connect with those contacts on LinkedIn? Beyond making it super simple to have all your contacts in one place, having your contacts in LinkedIn ensures three things: 1) you have those folks’ current contact information 2) you have access to your contacts’ connections 3) you can be found by those contacts and their connections.  You can easily import your contacts from hotmail.com, gmail.com, yahoo.com, aol.com, Outlook, Apple Mail and other sites by accessing the “Add Connections” section of your profile.
  2. No job details:  Got a resume?  It takes about 15 minutes to add some details about what you’re doing and what you’ve done to your profile.  Some benefits of adding such details are: a) potential clients interested in your product will be able to find you b) you might find some consulting gigs from folks who are looking for your type of expertise c) you might reconnect with former colleagues whose services you could need.
  3. No profile photo: I get it, some people might fear age prejudice or are simply fearful of online privacy issues.  In general, folks just don’t take the minute it takes to upload a current photo.  LinkedIn forges online relationships, but wouldn’t you like to put a face to the posts or emails you exchange with contacts?
  4. No personalized URL: How basic is it to change the gibberish URL automatically provided by LinkedIn to a personalized, easy to remember URL?  First, it’s just good SEO, second, the personalized URL is easy to share and add to your email signature, business card or blog (got one of those, right?).
  5. No sharing: LinkedIn is a “networking” site so…network!  You don’t have to become a power-sharer overnight, but you could share some pertinent industry news, a job posting that’s come your way that contacts in-between successes might benefit from or trips you’re making that could result in out-of-town meetings.  On  the other hand, over-sharing can cause your contacts to not pay attention to important things you want to convey, so think twice about linking your Twitter feed to your LinkedIn profile.  Twitter’s somewhat informal and you might post things there that are not relevant to business networking on LinkedIn.

To whatever extent you want to use the power of LinkedIn is up to you, but know that spending a few minutes to action the above items could mean new clients, incremental business and career opportunities.  Do you have other simple tips that you feel would benefit any LinkedIn users? Share them!

Cheers,

Veronique

www.linkedin.com/in/veroniquedeblois

Filed Under: Other Neat Things Tagged With: , , ,
8 January 2011 12 Cookies of Christmas Contest – And the Winner is…

12 Cookies of Christmas Contest – And the Winner is…

January 8, 2011 By

Spiced Espresso Meltaways

It’s official, the winner of the Food & Wine Chickie 12 Cookies of Christmas Contest has been selected!  All the cookie recipes looked amazing and it was hard for the voting committee to select just one on 12/31/10, but here it is!

The winner of a $50 Sur la Table Gift Card is: Spiced Espresso Meltaways by Daydreamer Desserts

Following is the complete list for you to feast your eyes and hopefully your stomachs on:

Please let me know if you try any of these and what you thought of them.

Happy baking,

Veronique

Filed Under: Desserts, Other Neat Things Tagged With:
6 January 2011 Boiled Cookies by Chris

Boiled Cookies by Chris

January 6, 2011 By

Photo By Chris Absheer

This simple yet delicious cookie recipe is the brainchild of St Louis Food & Wine Chickie friend Chris Absheer (here with adorable grandson Mikey).  What could be better than cookies you can enjoy WITHOUT baking!?

Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup butter
  • 3 tbsp unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 2 cups old-fashioned oats
  • 1 teaspoon pure vanilla extract

Directions:

  1. Put sugar, milk, butter and cocoa powder in a heavy saucepan and bring to a boil over medium-high heat.  Boil for one minute.
  2. Remove from heat and quickly add peanut butter, oats and vanilla.  Stir well to combine the ingredients.
  3. Drop the cookie batter by teaspoonfuls onto wax paper.  Let stand 30 minutes before serving.

Yields 3 dozen cookies.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
5 January 2011 Chocolate and Raspberry Cake with Dark Chocolate Shell

Chocolate and Raspberry Cake with Dark Chocolate Shell

January 5, 2011 By

Chocolate Raspberry Cake

For New Year’s Eve, I was looking for a special chocolate dessert  to serve to my guests and found two recipes on the Bon Appétit website that I combined to give me the results I was looking for.

For the cake, I used this recipe as a base and for the shell I used the “bands” from this recipe.  I paced myself and made the cake over a 3-day period and it was both beautiful and tasty (see “notes” below for additional information on preparing the cake in advance).

Cake Ingredients

  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup water
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 6-ounce containers fresh raspberries

Chocolate Ganache Ingredients

  • 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 1/4 cups heavy whipping cream
  • 6 tablespoons seedless raspberry jam, stirred to loosen, divided

Chocolate Shell Ingredients

  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 16×5-inch strips waxed paper

Chocolate Cake

  1. Position racks in top and bottom third of oven and preheat to 350°F. Coat two 9-inch round cake pans with 2-inch high sides with cooking spray. Line bottoms with parchment paper rounds then spray rounds with cooking spray.
  2. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl.  Whisk to blend and form well in center.
  3. Whisk the water, buttermilk, oil, and eggs in medium bowl to blend.
  4. Pour wet ingredients into the well of the dry ingredients and whisk just to blend.
  5. Divide cake batter between prepared pans (about 3 cups each).
  6. Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks.

Chocolate Ganache Directions

  1. Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth.
  2. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.
  3. To assemble the cake:  a) Place rack inside rimmed baking sheet. b) Carefully run knife around pan edges to release cakes. c) Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. d) Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. e) Frost the entire cake with the remaining chilled ganache. f) Pour half of barely lukewarm ganache over cake, spreading over sides to cover (microwave for 15-20 seconds if mixture has completely cooled off).  g) Freeze until ganache sets, about 30 minutes. h) Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. i) Freeze to set ganache, about 30 minutes.
  4. Arrange raspberries in concentric circles atop cake.

Chocolate Raspberry Cake Slice

Chocolate Shell Directions (watch video directions)

  1. Line large baking sheet with foil; set aside.
  2. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart.
  3. Stir chocolate in medium bowl set over pan of simmering water until melted and smooth.
  4. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
  5. Using fingertips, lift 1 chocolate sheet from foil. Wrap sheet around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (sheet will be higher than cake).
  6. Repeat with second sheet, arranging so ends just meet, pressing sheet onto uncovered side of cake. If sheets overlap, trim any excess paper and chocolate.
  7. Using fingertips, press top edge of sheet in toward cake, forming slight ruffle.
  8. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake.

Notes: The cakes can be baked 2 days before assembling and I recommend making them at least 1 day ahead.  Simply wrap the cakes in the pans with foil at room temperature.  The assembled cake can be made 1 day before serving if stored in the refrigerator.  Be sure to let the cake stand at room temperature for 2 hours before serving.

Filed Under: American, Chocolate, Desserts Tagged With: , ,
3 January 2011 2008 Kellerei Cantina Andrian Pinot Noir

2008 Kellerei Cantina Andrian Pinot Noir

January 3, 2011 By

This is an enjoyable medium-bodied pinot noir that’s light on the nose with cherry and raspberry flavors then offers spicy notes in the mouth. Little tannins on the finish. Served this Alto Adige red with an antipasto platter for New Year’s eve and my guests enjoyed it.

This wine was provided to me for sampling and I’m adding to my repertoire.

Around $23.

Filed Under: Red Wine, Wine Reviews Tagged With: , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,
2 January 2011 2008 St Michael Eppan Weissburgunder Pinot Bianco

2008 St Michael Eppan Weissburgunder Pinot Bianco

January 2, 2011 By

Although from Alto Adige, this fragrant white is clearly made in a German manner.  This greenish-hued pinot blanc offers green apple on the nose and ripe pear in the mouth. A friend sampling it with me said “nice acidity” upon sipping it and she was right, lots of acidity, long finish and a super food-friendly wine.

Around $19.

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