I’m a huge fan of the Finger Lakes and its outstanding wines. Here is an article of mine on traveling to the Finger Lakes and which wineries to visit along the way published by Jersey Bites. Cheers, Veronique
[Continue reading...]
28 February 2012 
2008 Luigi Bosca Reserva Malbec
February 28, 2012 By
Dark Bing cherry-colored wine in the glass. On the nose, it offers a slightly spiced, juicy berry aroma. On the palate, it features mocha notes, ripe cherry flavors that linger on a long, dry finish. Malbec is such a versatile, food-friendly varietal and at this affordable price point, it should be on your must-buy list. […]
[Continue reading...]7 Fish and Seafood Recipes to get you Through Lent
February 24, 2012 By
Lent is the 40-day period before Easter when practicing Christians abstain from eating meat on Fridays. During this period of penance which starts on Ash Wednesday and ends of Easter Sunday, it can be difficult to stay creative with non-meat options. Here are seven fish and seafood recipes to get you through the seven Fridays […]
[Continue reading...]
23 February 2012 
2010 Arnaldo Caprai Grecante Grechetto Colli Martani
February 23, 2012 By
I had the pleasure of sipping this wine last week, first, paired with oysters on the half shell, then, with seared halibut atop risotto. This grape was new to me and I loved it both as an aperitif and as a food-friendly wine. Think – unoaked Chardonnay meets Sauvignon Blanc. In the glass, it is […]
[Continue reading...]
22 February 2012 
Nutella Buttercream Frosting
February 22, 2012 By
Nutella, the delectable chocolate and hazelnut spread, is a favorite in my family. My sister and I grew up on the chocolaty elixir and we’ve found many ways to use it throughout the years. One of my favorite use for Nutella is in frosting that can be used on cakes or cupcakes. Ingredients: 2 sticks […]
[Continue reading...]
20 February 2012 
World’s Best Meringue Recipe
February 20, 2012 By
I was searching for a fail-proof meringue recipe for my Baked Alaska and came across an easy-to-make and perfect version by King Arthur Flour. No messy eggs whites, no egg yolk leftovers to worry about – just a beautifully glossy meringue. Ingredients: 3/4 cup granulated sugar 1/2 cup water, boiling 1/4 cup meringue powder Directions: […]
[Continue reading...]
19 February 2012 
Julia Child’s Coq au Vin Revisited
February 19, 2012 By
Last night, I held a small dinner party for a friend’s birthday. Since I’ve known him, he’s talked about his mother’s coq au vin, so I decided to fix the traditional French dish for his birthday. In French, coq au vin means “rooster with wine”). It’s a rustic French braised dish of chicken cooked in wine, lardons, mushrooms, and garlic. For guidance, I turned […]
[Continue reading...]
18 February 2012 
Shrimp and Andouille Etouffée
February 18, 2012 By
In honor of Mardi Gras on February 21st, I’m offering this simple and delicious etouffée recipe. In French, the word “étouffée” means “smothered”. In Louisiana, food that is “smothered” is usually simmered in a small amount of liquid creating a thickened sauce that is served over rice. The base for any good etouffée is the ‘holy […]
[Continue reading...]
16 February 2012 
Chocolate Shop – Chocolate Red Wine
February 16, 2012 By
Last night, I had the pleasure of joining a group of wine writers for an online tasting of Chocolate Red Wine by Chocolate Shop. I admit I was a bit pessimistic about yet another flavored wine, but this one surprised me. The wine is a blend of multiple grapes (Merlot, Syrah, Cabernet Sauvignon, etc…) that’s […]
[Continue reading...]
13 February 2012 
2008 Maison Faiveley Bourgogne Blanc
February 13, 2012 By
The pale yellow color of this French Burgundy is deceiving. On the nose, it shows bright lemony and freshly cut grass aromas. In the mouth, it’s bright and crisp with Meyer lemon and Asian pear flavors. Pairings: Salmon tartare, sauteed white-flesh fish, white pizza. Style: White Grape Type(s): Chardonnay Region: Burgundy, France Around $19
[Continue reading...]
Recent Comments