Archives for 2012

12 December 2012 The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

December 12, 2012 By

I was approached a couple months ago to participate in The Great Food Blogger Cookie Swap 2012. I love baking and thought it’d be fun to share cookies with other food bloggers across the country.

The concept is simple:

  1. Sign up to participate
  2. Get matched up to three other food bloggers
  3. Bake one dozen cookies for each of these three bloggers and ship the cookies to them.
  4. Receive a dozen cookies from three other bloggers!

The difficult part of this project was deciding which cookie was worthy! In the end, I opted for a cookie not many people have had, Koulourakia, a Greek cookie that’s completely addictive.

My cookies have been bundled in cute festive packaging and will ship tomorrow to Wisconsin, Alabama and Kentucky. I’m excited to contact the bloggers receiving them to see what they thought of them. I’m also very enthusiastic to receive the cookies coming my way from parts unknown. How fun!

Which special cookie recipe would you have chosen for this cookie swap?

Veronique

Filed Under: Greek, Other Neat Things Tagged With: , , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
10 December 2012 Fail Proof Pie Crust

Fail Proof Pie Crust

December 10, 2012 By

I have been using this pie crust recipe by Martha Stewart for several years and it never fails to produce flaky crusts with minimal efforts.

Throw all the ingredients in the food processor and voila, perfect pie crust everytime!

This pie crust recipe makes enough for two 9″ crusts and they freeze amazingly well for up to three months if wrapped in plastic wrap then placed in a zip top bag.

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 2 tsp. sugar
  • 1 1/4 tsp. coarse salt
  • 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
  • 10 Tbsp. ice water, plus more if needed

Directions:

  1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through the feed tube until dough just holds together (no longer than 30 seconds).
  2. Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate for at least 1 hour (or up to 2 days).

Makes two 9″ pie crusts.

Filed Under: American, Desserts Tagged With: ,
9 December 2012 Green Goddess Dip

Green Goddess Dip

December 9, 2012 By

Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.

Ingredients:

  • 1/2 cup crème fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup chopped scallions
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. chopped Italian parsley
  • 3 anchovy filets (packed in oil)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. each salt and pepper

Directions:

  1. Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.

Makes just over a cup of dressing.

Filed Under: American, French, Sides, Vegetables, Vegetarian Tagged With: , ,
4 December 2012 2008 Allegrini Palazzo Della Torre

2008 Allegrini Palazzo Della Torre

December 4, 2012 By

In the glass, this affordable Italian wine is inky red. On the nose, it is bold with ripe cherries and dried cranberry aromas. Just hard to stop sniffing in order to take a sip.

In the mouth, it has blackberry and dried fig flavors with licorice and leathery notes. The 2008 Allegrini Palazzo Della Torre has great balance and nice level of acidity. Finish is long and spicy.

90 points Wine Spectator.

Pairings: Pasta with red sauce, deeply-roasted meats, cheese course.

Style: Red Wine

Grape Type(s): Corvina Veronese, Rondinella and Sangiovese

Region: Valpolicella, Italy

Price: $17

Filed Under: Italy, Red Wine, Sangiovese, Wine Reviews Tagged With: , , , ,
1 December 2012 Yardbird Redefines Miami Cuisine

Yardbird Redefines Miami Cuisine

December 1, 2012 By

During a recent trip to South Florida, there was one restaurant I knew I could not pass visiting. That place, Yardbird Southern Table & Bar, is putting the “South” in South Beach in a grand, yet unpretentious way.

Both Yardbird and Chef Jeff McInnis have each made the James Beard Award semi-finalist list for best new restaurant 2012 and best chef south 2012, respectively. Yardbird has also been selected as a Bon Appetit 50 Best New Restaurants 2012, a major accomplishment in a year that has seen restaurants like INK. in Los Angeles and Alla Spina in Philadelphia featured.

Chef McInnis is a Floridian by birth and grew up in a small town near the Alabama border. When the Top Chef finalist partnered with John Kunkel and Chris Romero, two local restaurateurs, he yearned to bring some down home favorites to South Beach, a community typically short on caloric intake.

The 170-seat Yardbird with its sexy vibe, chic-yet-homey design and incredibly delicious food attracts a beautiful crowd of movers and shakers. On any given night, one can spot a movie star, sports celebrity or the occasional foodie tourist.

Mama’s Chicken Biscuits

On a recent visit, our knowledgeable server greeted us warmly and walked us through the menu and the restaurant’s sharing concept. He warned us he would alert us if we went overboard and after attempting to order a fifth dish, he did just that. We were grateful when we saw the size of the plates.

We knew we wanted to sample the Llewellyn’s Fine Fried Chicken ($21) at the recommendation of…everyone! The Bell & Evans chicken is marinated for 27 hours then fried using John Kunkel’s grandmother’s recipe. The result is likely the best fried chicken I have had and the beyond-flakey biscuits are a perfect accompaniment. The chicken and biscuits are also brilliantly paired up as a starter, Mama’s Chicken Biscuits ($12), in the form of a sandwiches drizzled with honey and served with pickled vegetables.

Shrimp ‘N Grits ($21) is a must-have entrée. The Florida shrimps are cooked to perfection and along with Virginia ham, top creamy, flavorful grits.

Another dish our party devoured is the mountain of ribs. The Sweet Tea-Brined Southern Ribs ($27) are pork ribs slathered with honey-sweetened barbecue sauce and served with vinegary coleslaw.

One side dish (fixin’) sounds more decadent then the next with some favorites being the Macaroni and Cheese ($9) made with Torchio pasta, five artisanal cheeses and topped with a crispy herb crust, the Big Ol’ Cheddar Waffle ($9) served with Bourbon maple syrup and the Braised Mustard Greens with Smoked Turkey ($8).

Shrimp N Grits

I already know what my next visit will entail: “Surf n’ Swine” – pan seared sea scallops, crispy smoked pork belly, Andouille corn bread stuffing, molasses Q drizzle and the Molasses Grilled Duck Breast with pumpkin puree, grilled cabbage, barbeque duck leg meat balls. I am salivating at the thought.

Not to be overlooked are the all-American, thoughtfully assembled wine list with nearly twenty options by the glass and the extensive Bourbon list that ranges from $9 to $40 and offers neat flights for sampling.

Talented pastry chef Gail Goetsch crafts comforting desserts that few will be hungry for but should still order. Tempting options are the Carrot Layer Cake ($8) with cream cheese frosting and Classic Pecan Pie with Bourbon ice cream ($8)

The décor is fabulous and welcoming, the service is stellar and food is decadent and unlike anything being served in Southern Florida. Make a visit to Yardbird a must on your next visit to South Beach.

Yardbird

1600 Lenox Avenue

Miami Beach, FL 33139

305-538-5220

 

Sunday: 10AM – 12AM.

Monday – Thursday: 12PM – 12AM

Friday: 12PM – 2AM

Saturday: 10AM – 2AM

Filed Under: Restaurant Reviews Tagged With: , , , , ,
29 November 2012 Northern NJ Wine MeetUp Visits Spuntino Wine Bar

Northern NJ Wine MeetUp Visits Spuntino Wine Bar

November 29, 2012 By

Last night, the Northern NJ Wine MeetUp Group had a gathering at Spuntino Wine Bar in Clifton. This diverse group of wine fans meets about every six weeks at various places in northern New Jersey. I’ve belonged to the group for about three years and the events are always fun and insightful. I’ve written about Spuntino in the past, so I was pleased when I received a notification that the November event would be there.

Our group of about 30 members, including friend and fellow New Jersey food and blogger Peter Conway of Mano A Vino, met for drinks in the spacious bar area then met in a private room near the open kitchen. Spuntino’s Sommelier, Jane, graciously walked us through the extensive menu and wine list. The restaurant offers forty two Italian wines by the glass, over one hundred Italian wines and a reserve wine list with several gems I’d like to sample.

When I say the menu is extensive, I mean it! Spuntino features a tapas menu, small plates meant to be shared. My party sampled a plate of Salumi and Formaggi, cured Italian meats and cheeses served with perfectly grilled crostini that was perfect paired with our first bottle of wine.

Bruschetta come in nine variations (one for $3, three for $8 and five for $14) and our table tried the Prosciutto di Parma and fresh Mozzarella version. The Italian bread was grilled to a crunchy exterior while the interior was still moist. We also sampled the Carciofo – flash-fried artichoke hearts served with a tangy lemon aioli.

Meatballs ($6) are king at Spuntino and last evening, we opted for the lamb variation. The three meatballs were served with a Parmesan wafer and were good, albeit a bit bland.

There are five pastas ($8) on the menu and on this visit, we devoured the pasta with wild boar ragu. The sauce was rich and flavorful and the pasta was topped with freshly-grated Parmesan cheese.

The pizzas are thin-crusted and hand-stretched and the meaty Salumi ($11) topped with Prosciutto, crumbled sausage, Capocollo and Cacciatorini made it to our table, once again.

If you’ve not experienced Spuntino, make a point to visit soon. It serves delicious, affordable food and the wine list would please any fan of the grape.

Spuntino Wine Bar & Italian Tapas

94 Kingsland Road

Clifton, NJ, 07014

(973) 661-2435

HOURS

Friday and Saturday: 11 a.m. – 1 a.m.
Sunday: 11 a.m. -10 p.m.
Monday –Thursday: 11 a.m. – Midnight.

Filed Under: Culinary Travel Tales, Other Neat Things, Restaurant Reviews Tagged With: , ,
16 November 2012 Butternut Squash and Wild Mushroom Bread Pudding

Butternut Squash and Wild Mushroom Bread Pudding

November 16, 2012 By

Just in time for Thanksgiving, a festive recipe by Chef Josh Thomsen of Agricola Community Eatery, opening January 2013.

Ingredients:

  • 1 loaf brioche
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 cups diced yellow onions
  • 1-1/2 lbs chanterelle mushrooms, or any combination of domestic mushrooms,
  • shiitake, hedgehog, porcini and oyster
  • 3 cups diced butternut squash
  • 1 tablespoon chopped parsley
  • 2 cups milk
  • 1 cup creme fraiche
  • 6 whole eggs
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup grated asiago cheese

Directions:

  1. Roast butternut squash with olive oil, salt and pepper at 400 degrees, about 7 minutes, until tender.
  2. Roast mushrooms with thyme and garlic in a 475 degree oven for 7 minutes.
  3. Remove crust from the bread and cut into 1 inch cubes.
  4. Grease a large baking dish about 12″ by 18″ with some of the butter.
  5. In a large saute pan melt the remaining butter and saute the onions until soft.
  6. In a large bowl, toss together bread, mushrooms, squash and parsley.
  7. In another small bowl, whisk together the milk, creme fraiche, eggs, salt, pepper and cheese. Add the milk mixture to the bread mixture, pour into the baking dish and press down firmly.
  8. Allow pudding to set 30 minutes before baking.
  9. Reduce oven to 350 degrees and bake pudding about 1 hour. If pudding browns, cover with foil. Test for doneness by inserting a knife in the middle, it should come out clean

Serves 18.

Filed Under: American, Eggs, Entrees, Mushrooms, Sides, Vegetables Tagged With: , ,

10 Thanksgiving Wines Under $25

November 15, 2012 By

More wine is purchased by Americans for Thanksgiving dinner than for any other holiday. White? Red? There is no simple answer when it comes to what one should serve with the big, bold flavors of Thanksgiving. Following are some affordable American wine recommendations for Turkey Day.

  • 2011 Red Newt Cellars Circle Riesling (Finger Lakes, New York): $12 – Pear and pineapple flavors with a trace of sweetness and a nice level of acidity.
  • 2010 Hahn Winery Pinot Noir Monterey (Monterey, California): $14 – Aromas of ripe raspberries and cherries, rich with raspberry preserves with notes of pumpkin pie spice flavors.
  • 2008 Thomas Fogarty Gewürtztraminer (Monterey County, California): $14 – Tropical fruit aromas and flavors of clementine, papaya and lychee.
  • Chateau Frank Celebre (Finger Lakes, New York): $20 – Cremant-style sparkling wine with an Asian pear flavor and long, dry finish.
  • 2010 Garnet Carneros Pinot Noir (Carneros, California): $20 – Vibrant floral and strawberry aromas with earthy notes. Bright cherry flavors with slightly woodsy undertones.
  • 2010 Heart and Hands Pinot Noir (Finger Lakes, New York): $21 – Aromas of red berries, flavors of ripe cherries on a beautifully-balanced wine.
  • Roederer Estate Anderson Valley Brut (Anderson Valley, California): $22 – Rich and a little oaky sparkling wine with aromas of Asian apple and flavors of ripe, juicy pear and nutty notes.
  • 2007 Paumanok Merlot (North Fork, New York): $24 – Ripe crushed strawberry aroma, dark red fruit flavors and a long finish.
  • 2011 Chateau Montelena Potter Valley Riesling (Potter Valley, California): $25 – Juicy pear, honey notes, long and spicy finish.
  • Schramsberg Mirabelle Brut Rosé (Napa Valley, California): $25 – Pale pink with a light strawberry aroma and juicy fruit flavors.

Whatever you chose to pour for Thanksgiving, enjoy it with family and friends.

Veronique

Filed Under: Other Neat Things, Wine Reviews Tagged With: , ,
14 November 2012 Pumpkin Tortellini with Brown Butter and Sage

Pumpkin Tortellini with Brown Butter and Sage

November 14, 2012 By

This recipe by Chef Anthony Pino of The Dining Room at Anthony David’s and Bin 14 is perfect as a side dish around the holidays.

Ingredients:

  • Pumpkin Tortellini, about 2 lbs
  • Butter, 4 ouces
  • William Sonoma Chicken stock, 8 ounces
  • 4 sage leaves
  • Salt and pepper to taste
  • Parsley, chopped to garnish
  • William Sonoma Pecorino Cheese 2 – 3 ounces
  • William Sonoma Granulated Honey, 1 – 2 teaspoons

Directions:

  1. Start by boiling water and add a generous pinch of salt. Once the water is boiling add the tortellini to the All Clad Perforated Pot and cover. This will take about 5-6 minutes.
  2. While the pasta is cooking, heat a large sauté pan. When pan is hot add the butter. When light smoke appears, add William Sonoma Chicken Stock to stop the browning of the butter then add sage, salt, pepper. Allow this to simmer for 2 minutes allowing the herbs and the butter to marry.
  3. By now your tortellini should be ready. Remove lid. Pull up on the handles and allow the water to drain right back into the pot. When completely drained, pour the tortellini into the butter sage sauce and simmer for 1 minute. Add the parsley, toss. Plate the pasta. With the William Sonoma Cheese Grater and William Sonoma Pecorino, grate the pecorino directly over each plate and then sprinkle with William Sonoma Granulated Honey.

Yields 4 servings.

Filed Under: American, Cheese, Entrees, Pasta, Sides, Vegetables Tagged With: ,
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