Sunday, December 7, 2014

Holiday gift Idea for Wine Lovers! Virtual Cheat-Sheet For Ordering Wines At A Restaurant!








Buy the Right Wine Every Time: The No-Fuss, No-Vintage Wine Guide
Author: Tom Stevenson
Publisher: Sterling Epicure
Rating: Exceptional! Must buy for winos!
Format: Soft (flex) cover,320 pages
ISBN: 1-4027-6341-7
US Price: $14.95

Tom Stevenson is the quintessential wine book author with more than 30 years under his belt writing wine books. His latest book is a virtual cheat-sheet for wine novices looking to glide through any restaurants wine list. It helps you pick the most popular, reliable bottles based on varietal and price range. As a bonus you will benefit from the authors many useful wine tips. Grab this book and you will buy the right wine, every time!

Saturday, December 6, 2014

Holiday Gift Idea! Step up your Latin Cuisine with Richard Sandoval's New Cookbook!







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Richard Sandoval’s New Latin Flavors
Hot Dishes, Cool Drinks
Authors: By Richard Sandoval
Rating: Exceptional! Must buy for foodies!
Imprint: Stewart, Tabori & Chang
ISBN: 1-61769-124-0
EAN: 9781617691249
Format: Hardcover, 224 pages

Price: $29.95


Richard Sandoval is a member of a distinct group of chefs that will be recognized as making their mark on global cuisine during this century. Emeril Legasse is known as the king of Cajun and Creole Cuisine, José Andrés is the king of Spanish Cuisine, but Sandoval is the king of Contemporary Latin Cuisine.

Today Sandoval has over 30 restaurants worldwide. His most famous concept Zengo, fuses an original blend of Asian and Latin Cuisine, with locations in New York, Washington DC, Santa Monica, Denver and Dubai.

This new book is well designed and laid out with step by step tips and tricks that will help you create flavor packed meals at home. The Latin Pantry section provides the list of ingredients that lay the foundation for creating Contemporary Latin Cuisine.

This book is illustrated beautifully with mouth-watering food photography. There are many easy to follow recipes for Tapas, Ceviche’s, Seafood, Poultry, Meats
Vegetables and Desserts. Section #11, The Latin Bar, is chuck full with information for setting up your bar with basic ingredients and tools for mastering the art of mixology! Buy this book! It will help you step-up your flavor filled enjoyment of great food and cocktails!

Friday, June 20, 2014

Judging at A Tavola con Il Nobile in Montepulciano, Tuscany






Judges taste food & wine at a Contrada


We were honored with an invitation to be judges at A Tavola con Il Nobile in Montepulciano, Tuscany. Our “job” would be to taste foods created by chefs at eight different contradas (divisions) of Montepulciano with select Vino Nobile wines over two days. To top it off, we were thrilled to learn that this year’s main ingredient would be duck (locally called Nano), one of our favorites.

The trek from Denver to Rome via Detroit was smoother than one could imagine. Considering that Detroit was actually in bankruptcy, we were concerned about changing flights there. To our surprise, the Detroit airport was modern and loaded with restaurants, bars and shops. The flights took a combined 16 hours and when we arrived in Rome the next morning, a friendly man named Guido of Etruria Tours greeted us. After gathering up three other journalists who flew in from other US cities, we boarded Guido’s Mercedes van for Montepulciano. The ride took just a little more than two hours.

After resting a while at our hotel, we were all picked up by our generous host, Thomas Francioni, Marketing Manager of the Consorzio Vino Nobile di Montepulciano. Thomas is responsible for the worldwide marketing of Vino Nobile wine.

That evening we enjoyed an open-air tasting of Vino Nobile conducted in the town square “Piazza Grande”. About twenty local producers poured their wines. While the tasting was serious, the mood was fun and playful. Many of the pourers were obviously vintners with their wives and even teenage children pitching in to represent their family’s wines.

For the next two days we enjoyed visits to wine producers in the morning and the competing contradas in the afternoon to taste food and wine pairings. We tried four different duck dishes each day, made in a kaleidoscope of preparations and styles. On day two, we started feeling like judges for “Top Chef”™ Montepulciano! The Contrada Chefs were taking this competition very seriously. They were in it to win it. Duck represents part of the farming traditions on which Montepulciano's economy is historically based. One thing for certain, we determined early on that duck pairs exceptionally well with Vino Nobile di Montepulciano! 


Competition President with Winners


Wining Chef with Dish!


Sixteen judges (5 American, 11 Italian) selected three winners. We were pleased that our favorite dish, 'La nana di Talosa' or Talosa Duck (roasted with crispy skin, duck liver, and garnished with zucchini flower) accompanied with Montepulciano Nobile wines from Poliziano, Le Bertille, Dei and Triacca wineries, won first place. A spectacular awards ceremony and celebration took place that afternoon in lavish Theatre Poliziano. Afterwards everyone was invited back to the Talosa Contrada for a celebratory dinner overlooking rolling Tuscan hills.









Chefs making celebratory dinner at the Talosa Contrada


 

I was happy to learn that the 2014 main ingredient will be Chianina Beef !
Santé! 


For more information visit the website of the Consorzio Vino Nobile di Montepulciano


Sunday, January 26, 2014

Homemade Red Sauce-With Meat #156

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Homemade Red Sauce-With Meat #156



Over the years, I have made many versions of red sauce. As my career blossomed to include interviewing top chefs from around the world, I have fine-tuned the recipe more than 156 times!

Just like with wine where you need great grapes, using authentic San Marzano tomatoes makes a big difference in taste. I usually use Cento brand. Currently both Walmart and Target have been discounting this product to around $3.49, which is about $1.50 less than small shops.
Careful! Cento also sells canned tomatoes from California. These are not San Marzano Certified from Italy. 

Serves: 6-8 people
Prep & cooking: 2 hours



Ingredients:

2-28OZ Cans of San Marzano Certified Peeled Tomatoes
1-Whole Yellow Onion chopped finely
¼ -Cup of Olive Oil
2-Carrots peeled and chopped
2- Teaspoons of fresh or frozen Basil
4- Garlic Cloves
3-Bay Leaves
1-Teaspon Italian Herbs Seasoning Mix
1-Tablespoon of Tomato Paste
1½- teaspoon salt
1 Teaspoon finely chopped Italian Parsley
1-Teaspoon of ground pepper
1-Cup of Good White Wine  
1-Cup of water
1-Cup of Chicken Stock



Procedure:

·      •Heat olive oil in 4 quart pot
·      •Sauté and sweat onions for 15 minutes, be careful to control heat so the onions do not get burnt
·      •Add garlic and chopped carrots and sauté for 5 minutes
·      •Open tomato cans, remove tomatoes and use a spoon to remove most of the seeds over a colander that is placed above a bowl to capture tomato juice.
·      •Add tomatoes and remaining juice into pot
·      •Add basil, bay leaves Italian Herbs, Salt, Pepper, Tomato Paste, Parsley, White Wine, Water and Chicken Stock
·      •Bring to a boil, then simmer for 20 minutes
•   •Cool down sauce and remove and discard bay leaves. When mixture cools down (30 minutes) place in food processor with chopping blade and Purée for 5 minutes.


•Put mixture back into pot and simmer for 30 minutes. Salt and pepper to taste.

Vegetarians/ Vegans:
You are ready to serve this sauce over your favorite pasta.

Meat Lovers:
Add uncooked meatballs and cooked sausage into sauce and cook for 20 minutes at medium heat before serving. The meat will add a hearty flavor to the sauce.

Seafood Lovers:
Add peeled and deveined shrimp, Scallops or lobster, turn-up heat to near boiling for 12 minutes. For spicy sauce lovers add two teaspoons of Tabasco and a teaspoon of crushed red peppers. Mix into sauce for two minutes with a wooden spoon.



I hope that you enjoy these recipes as much as my family and I do!
Note about wine: While many folks like to cook with red wine, I use white wine instead because it is less acidic.



For wine suggestions visit VinoTasting.Com

Monday, November 18, 2013