Champagne Thought Of The Day ~ The Whisper Of Love The sound of air slowly releasing from the Champagne bottle when de-corked is called ‘the whisper of love’. To hear this noise, place your thumb on the muselet, the wire cage that fits over a bottle of Champagne, and gently turn the bottle left. (Under…
food
For Bourbon Lovers On Thanksgiving!
Thanksgiving gives us the opportunity to use earthy, rich, spicy flavors in our food and cocktails. Think smokey, honey, cherry, bourbon and a twist of winter citrus in front of a roaring fire. First, the appetizer… Spicy Sausage Stuffed Mushrooms With Aged Gouda Cheese Sauce Makes 10 appetizer servings (2 stuffed mushroom caps per serving)…
10 Helpful Hints For Pairing Wine and Food
“Have you thrown up your hands in despair and confusion with too many choices? In that case, just remember one word: champagne. It’s refreshing, relatively low in alcohol and sufficiently neutral to go with a myriad of foods.One minor tweak might be to have a more full-bodied vintage champagne with red meats and non-vintage champagne…
Chilled Jumbo Lump Crab And Corn Bisque Paired With Uriondo Txakoli Bizkaiko Txakolina
Jumbo Lumb Crab and Corn Bisque 6 servings Place shallow soup bowls and soup spoons in freezer to chill. 3 tablespoons butter 1 small shallot, chopped 2 tablespoons Italian parsley 1 teaspoons Old Bay Seasoning 1 teaspoon freshly ground black pepper 2 ears of corn, cooked and kernels removed from the cob (save kernels from…
Black Garlic And Champagne
Under the watchful eye of Maxine Andrews…THE CAT These days we are enjoying dining al fresco on our backyard deck…in 80 degree Fahrenheit weather with a slight breeze… “Champagne makes you feel like it’s Sunday and better days are just around the corner.” ~ Marlene Dietrich Pascal Lallement Champagne À Chamery Premier Cru Brut This artisanal small…
Shishito Peppers Stuffed With Fontina And Prosciutto
Shishito Peppers ~ local Farmer’s Market, fresh from the garden or Fresh Market 15 Shishito Peppers 6 ounces Fontina cheese, cut into 5 slices and then cut each slice into 3 strips 3 ounces prosciutto, cut horizontally into 15 pieces Preheat oven to 350 degrees Farenheit. Rinse and dry Shishito Peppers. Cut a slit in the side…
Discover The Secret In The Sauce ~ Herb and Cheese Parisienne Gnocchi
Herb and Cheese Parisienne Gnocchi Zoe Campbell, Pastry Chef, demonstrates preparation of Herb and Cheese Parisienne Gnocchi during the Center Stage Catering Country French Culinary Workshop. from: http://www.ouichefnetwork.com from Thomas Keller’s cookbook – “Bouchon” Ingredients: 1 1/2 cups water 12 tablespoons (6 ounces) unsalted butter 1 tablespoon plus 1 teaspoon kosher salt 2 cups all-purpose flour, sifted…
Weekend Dinner ~ The Buddha Bowl and Lime Cilantro Salsa Chili
Spring has sprung in Southwest Virginia where I live…even though there are 18 more days until it is officially Spring (March 20, 2017). The flowering trees are in bloom, my daffodils are showing their cute little yellow blossoms and some of my lilies are popping out of the ground. I have a major case of…
Lovin' Avocado Toast ~ Happy Healthy New Year!
Lately I’ve been craving Avocado Toast…rich ripe mashed avocado on toasted baguette…it’s like butter baby! Here’s “the rules” for making Avocado Toast which is an easy and healthy way to make dinner in a hurry: Purchase a good quality baguette from your local bakery (Big box store baguette won’t give you the yummy toasty goodness…
Parmesan Prosciutto Green Bean Recipe
Parmesan Prosciutto Green Beans A family favorite! You’ll find this dish on my holiday table often. Easy to prepare and full of flavor. Here’s the recipe: 1.5 pounds fresh green beans 3 oz prosciutto (I use the packaged Boar’s Head brand. Prosciutto sliced in the deli may not fry very well) 4 tablespoons vegetable oil…
