Neat Thoughts About Food, Wine, Travel & More
Both my mother and my sister make delicious versions of beef stroganoff and I often use their recipes, but this one is a bit luxurious with the use of beef tenderloin and bourbon. I typically make this recipe when I buy a whole tenderloin as I use the end pieces and uneven bits I get […]
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These cookies are rich, buttery and simply perfect to satisfy a chocolate craving. Ingredients: 1 cup (2 sticks) butter, at room temperature ½ cup sugar 2-1 ounce squares semi-sweet chocolate, melted and cooled 2 cups flour ¼ tsp salt Directions: Preheat oven to 300 F. Lightly butter a 13x9x2 baking pan. Using an electric mixer […]
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This sandwich is a favorite of my guy, so I’ve named it after him. Don’t have a Panini press? Don’t fret, use my technique. Ingredients: 2 tbs vegetable oil 1 skinless, boneless chicken breast, cut horizontally into 4 thin slices 1 tbs blackened seasoning (I use Cajun Classics Blackened Seasonings by Spice World) 1 medium […]
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The following is my February 2010 entry into Wine Whore Wednesday. On Twitter? Be sure to follow Randy @thewinewhore Question: What’s your most embarrassing wine moment? My guy and me attended an upscale wine tasting where the hostess arranged Riedel Vinum glasses in the shape of bowling pins. You’re seeing where I’m going with this, right? […]
[Continue reading...]Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ INGREDIENTS 1 ounce dried porcini mushrooms 1 1/2 cups boiling water 3 tablespoons olive oil, divided 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package) 2 garlic cloves, minced (I used 3 cloves) Coarse kosher salt 2 1/2 cups dry white wine, divided (I […]
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Bon Appetit recipe from the February 2010 issue: http://bit.ly/9Om4pL INGREDIENTS 1 1/2 pounds russet potatoes, scrubbed 1 cup (or more) all purpose flour 1 large egg yolk, beaten to blend 1 teaspoon coarse kosher salt Large pinch of freshly grated nutmeg 1 tablespoon olive oil SPECIAL EQUIPMENT Potato ricer or food mill PREPARATION Preheat oven […]
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What a great example of a medium-bodied Spanish Tempranillo. This aged wine is brownish brick in color with a spicy, earth-like nose. The wine is concentrated with enjoyable vanilla undertones and rich berry flavors. The only thing I was missing when I enjoyed this wine was a fabulous paella. Around $20.
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This is the 2nd installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf). As typical for me, Friday is the day before my weekly trip to the grocery store, so the fresh food on hand is limited. Here’s a quick and VERY tasty dish I whipped up using […]
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Not the limeade-watery Sauvignon Blanc typical of many affordable bottles. This wine from Marlborough, New Zealand, is medium to full-bodied and offers pleasantly intense herbal and ripe fruit flavors. This wine has a longish finish and some texture to it. For fans of Cloudy Bay, this is perhaps a better wine and a must-try. Pairings: […]
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Greek food god Michael Psilakis highly recommended this place, especially the pasta and rabbit ragu dish, so I had to visit (plus, it’s a 5-minute walk from my office). I lunched at I Trulli during New York Restaurant Week and was somewhat underwhelmed. Upon arriving, we were greeted with soft bread pieces and ricotta (instead […]
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