Poached salmon makes for a great light supper (especially when topped with a creamy mustard or dill sauce), and chilled overnight it makes a great simple lunch or salad topping. (…)
Big plans for the Holiday weekend? We will be headed to a BBQ, and just may have a container of this party-friendly, warm weather treat in tow…
White Wine Fruit Cocktail
1 1/4 cups dry white wine
1/3 cup white sugar
1 tablespoon chopped fresh mint
1/2 cantaloupe, cut into bite-size pieces
1 cup seedless green grapes, halved
1 pint fresh strawberries, hulled and halved
Combine the wine and sugar in a saucepan. (…)
Is it wrong that I don't completely hate on Sandra Lee? Sure, she's likely to still use Tang as an ingredient, and I am still getting over the great "Denim and Diamonds Tablescape" debacle of 2007, but you gotta admit, the lady throws a heck of a party. (…)
Its a little hard to imagine enjoying red wine in this oppressive heat we've been experiencing in the Northeast (other than our go-to sangria), but I spotted a recipe this weekend that made me want to crack open another bottle. Giada's Cantaloupe Red Wine Surprise is a cool and refreshing heat-wave treat. (…)
Blink and you may miss them…fiddlehead ferns are in season once again - but be sure to catch them before their brief 3 week window is up. (…)
We are huge sangria fans at our house, so I am always on the lookout for variations to jazz up a party. This one from the Daily News' Dining section seems perfect for our casual Cinco de Mayo get-together later this evening. (…)
Easy enough for a weeknight meal, but sophisticated enough for guests, this French classic from the pages of Food & Wine was last night's supper. We served it alongside roasted potatoes and an arugula salad. With its easy cooking methods, and short list of ingredients, this recipe is sure to make a reappearance in our kitchen. (…)
Perfect to serve with Corned Beef and Cabbage, or even an Irish Lamb Stew, this Saint Patrick's Day Sangria will have your Irish eyes smiling…
Saint Patrick's Sangria
makes 6 - 8 servings
1 bottle red wine (rioja or merlot work well)
1 lemon cut into wedges
2 oranges cut into wedges
1/2 cup sugar
2 shots of Irish Whiskey
2 cups seltzer water (sub ginger ale if you prefer a sweeter sangria)
Combine all ingredients except seltzer in a large pitcher, squeezing a bit of fruit juice into the wine before adding the pieces of fruit to the pitcher. Chill in the fridge for two or more hours. Before serving, add the seltzer, and serve over ice. (…)
Isn't it often the simplest of recipes that makes for the best meal? Aside from the scallops, this dish could easily be whipped up on the fly from items you may already have on hand. The sauce is at once zingy and rich, and best sopped up with a crusty loaf of bread, though we wouldn't hold it against you if you opted to drizzle it over some herbed basmati rice instead. (…)
The New York Times 'Wines of the Times' section had a great article this week on wines of the Bordeaux region, particularly those found in the area known as Medoc, the area between the Atlantic and the Gironde River north of the city of Bordeaux. Along with some excellent bottle suggestions in the $50 and under category, the Times offers the following recipe as a comforting pairing with a Medoc Bordeaux, and its one we can't wait to try. (…)
We are huge fans of Ina Garten at our house. With recipes that are easy to manage, and her cook-ahead strategies, we know we can count on her for last-minute dinner parties. The following recipe for her famous Beef Bourguignonne was our latest go-to, and it didn't disappoint.
Fillet of Beef Bourguignonne, from The Barefoot Contessa Cookbook
serves 6 - 8
1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)
With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. (…)
Making a classic coq au vin, that quintessential French dish, can often be a time-consuming process. Typical recipes call for fetching a older chicken (usually a rooster) from your butcher, to be slow cooked with more than a bottle's worth of good red wine. In search of a method a bit more weekday friendly, we found this recipe from All Recipes, that has satisfied our coq au vin fix. (…)
Gougeres, the popular savory cheese puff, are typically made with Comte cheese. When prepared with Roquefort, the cheese mellows, providing a delightfully pungent and mildly salty flavor that's ideal when paired with a dry rose. (…)
We hosted a dinner party this past weekend, and in addition to the requisite beer and wine selections, decided to jazz up the festivities with a signature cocktail of the evening with which to welcome our guests. Borrowing an idea from our favorite local watering hole, our friends were greeted at the door with our rendition of a "Ciccone Boom". (…)
Looking for the perfect way to match hors d'oeuvres and wine for your next get together? Once a month, we will share with you an appetizer and wine pairing that's made in heaven…starting with a Prosciutto Wrapped Crudite paired with a Chardonnay blend, as suggested by Giada De Laurentiis. (…)
Big party plans this weekend? How about whipping up a huge batch of this delicious and fruity white sangria? We can't think of a better way to say farewell to summer! (…)
Lindsay Lohan's alcohol detecting ankle bracelet would surely go bonkers if near these deliciously deceptive berries…but that doesn't mean the rest of us can't enjoy them! Whether you use them to top a piece of pound or angel food cake, or just enjoy them all by their lonesome, they are sure to be the hit of your night. (…)
Did anyone happen to catch this recipe recently on the Food Network's Everyday Italian? The lovely as ever Giada De Laurentiis showed us a refreshing take on the white wine spritzer…and it was one we couldn't wait to try.
Giada's White Wine Spritzers
1 bottle Pinot Grigio
1 large orange, zested
2 lemons, zested
3 cups sparkling water
In a small bowl, toss the citrus zest together. Divide the zest amongst an empty ice cube tray, fill with water, and freeze 3-5 hours. In a large pitcher, combine the wine with the sparkling water and citrus zest ice cubes. Stir and enjoy!
This delicious reduction is perfect for those ripe summer blackberries that are still in season (but not for long!)…
Pinot Noir - Blackberry Sauce
1 cup Pinot Noir
1 small shallot, minced
2 & 1/4 cups blackberries, roughly chopped
2 Tbs. (…)
If this is your first time cooking with wine, start with a mainstream white or red like Marsala or Barolo. Avoid using cooking wine because it is salty and overpriced. (…)
