tag:blogger.com,1999:blog-367554702012-01-26T18:13:24.072-08:00A place for recipes, wine recommendations, and chatting about good food.Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.comBlogger2951100tag:blogger.com,1999:blog-36755470.post-80308773102893293862012-01-26T18:13:00.000-08:002012-01-26T18:13:24.085-08:00

Ok, this post only gets you halfway to the tasty & healthy looking stew above. I did take a few photos while making the stock. I really think you're more likely to make it seeing the end product rather than the process photos. So stay tuned for part 2 for the stew recipe; meanwhile, being able to turn leftovers from roast chicken into stock is a frugal kitchen essential. The starting point

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-59142292989058854372012-01-18T02:37:00.002-08:002012-01-18T02:37:34.024-08:00

When people ask how I started getting interested in wine, I always go back to that trip to Ravenswood. Now, my interest was already swirling...a few years out of college, I'd gotten some cooking basics down and was starting to get a bit more adventurous.  Sampling different wines went along with with learning to cook. But getting out to California wine country really amped up my interest. Jodi

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-89855518417021203802012-01-13T18:37:00.000-08:002012-01-13T18:42:13.048-08:00

You may see a trend emerging if you've been following. Trying to up my frugal game in the kitchen. I'm inclined in this direction anyway, but the combo of reading this article about how 40% of food produced in America gets wasted, and trying to trim our budget a bit, has really got me going. I've gotten pretty good at concocting something tasty out of random items on hand, and figure that's

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-15909725809598832292012-01-08T14:22:00.000-08:002012-01-08T14:22:26.012-08:00

So you've got this leftover spinach salad that's been sitting in the fridge for two days now. Looking a bit tired to eat as salad. What's a frugal chef to do? Surely not throw it out! (40% of food produced in America gets tossed; I'm going to do my small part to change that by sharing more of my leftover & frugal cooking tips in 2012!) I noticed there was still a good bit of this salad

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-18176120783867259282012-01-02T18:26:00.000-08:002012-01-02T18:26:38.261-08:00

I got several inquiries about this casserole recipe upon mentioning it in Tweets and on Facebook, so I'm going to try to dash it off here before I run out of steam for the night. This was based on a recipe from The Moosewood Cookbook , the vegetarian classic by Mollie Katzen. I made enough tweaks to warrant posting my own version. I actually made two versions of it recently; this weekend's

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-46174072917587868412011-12-31T13:05:00.000-08:002012-01-01T10:14:40.340-08:00

Not to fear, I will also post on my best wines of 2011 soon. But when thinking about 2011, the frame that really captured the best tastes and memories was "experiences". Yes, the individual dishes and wines involved were wonderful. But what really made these things special was the combination of good food, drink and company--often in a great setting too. With no further ado... #eatlocalwob

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-21014571788457040872011-12-29T17:44:00.000-08:002011-12-29T17:56:03.067-08:00

This Skillet Pork & Cabbage dish has become a mainstay in our house. Our 6 year old loves it, and it has enough flavor to appeal to us grownups as well. I first came across it seeking recipes to use the two heads of cabbage we got from the CSA one week. So it serves as a good example of how the CSA encourages one to try new recipes...which leads to some real keepers. A go-to dish needs a wine

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-313813858719566042011-12-21T18:19:00.001-08:002011-12-21T18:19:13.384-08:00

chili with sparkling wine You know you're serious about your wine when you seek to find the right pairing for chili. Most folks would say beer, or perhaps milk; but once again after making a pot of chili I wanted to have some wine with it. Previously I'd paired zin and shiraz with chili, and it worked pretty well. I did a bit of research this time, and those options seemed to common choices,

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-72039033853686127842011-12-15T18:07:00.001-08:002011-12-17T17:47:50.652-08:00

 This one is really more about mindset and approach than a recipe. I came home the other night, feeling chilled and wanting something warming that might help fend off the cold that others around me have picked up. I tweeted: "Soup would really hit the spot tonight but don't really have ingredients or energy to make it." Then @SuperAthens jumped in, reminding me how easy it is to make soup,

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-75938737152765280352011-12-09T17:39:00.001-08:002011-12-10T17:52:05.971-08:00

Most serious or semi-serious home cooks welcome a cookbook as a gift. When I get one for Christmas, I'm slow to get around to opening anything else, preferring to thumb through the pages and plan what I'll cook. As a service to foodies and friends of foodies, I am sharing some of my favorite cookbooks. Mind you, these aren't new--you can get lists elsewhere for that. Rather, these are the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-5898982356321944912011-12-07T17:42:00.001-08:002011-12-07T18:08:57.247-08:00

OK, so I like alliteration. I'm really not talking about wine pairings for any old pasta, but good old-fashioned spaghetti and meatballs. Sunday my Dad cooked the traditional family recipe for my birthday (rumor has it I may get my hands on that soon!). Being my birthday and all, I wanted to have a suitable wine with it. Chianti may be a common choice for spaghetti and meatballs, but I like to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-56475997536831296932011-12-06T17:51:00.001-08:002011-12-10T10:42:27.182-08:00

Arugula is a great thing to have on hand. It's got a nice peppery flavor, and is good raw or cooked in a number of different ways. Tonight I planned to use it in an Italian bread soup, but alas, realized I'd forgotten the crusty bread I needed. Not to fear, the arugula was quickly redeployed in this main dish pasta. 4 ozs arugula (I used baby arugula) 4 cloves garlic, minced 1/3 cup feta

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-32410330047423678922011-12-05T18:20:00.000-08:002011-12-05T18:22:06.267-08:00

I'm often sampling wines late Saturday afternoon. But this Saturday, I found myself hustling down a back road from the Chatham Bars Inn to get to Gustare Oils & Vinegars before they closed. I'd exchanged Tweets with them a few times, and was eager to check it out during our Chatham visit...a perfect stop on Small Business Saturday!  I made it to the shop a bit before closing time, and found an

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-37547413574450617942011-11-27T14:47:00.001-08:002011-11-27T18:02:04.827-08:00

Chatham certainly has a number of good restaurants to choose from, but to have the full Chatham Bars Inn experience during our first stay there, it seemed like we ought to eat there in the main dining room. It also would be another opportunity to introduce our son to dining at places where one can't wear sweats. We weren't disappointed with the choice (and B. managed OK)! Before taking our

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-37645875315307389152011-11-16T17:35:00.001-08:002011-11-16T18:32:17.575-08:00

I need to get into the countryside more! I wanted to pull over and take pictures every time I saw a vine, tractor, or anything else bucolic in the fading fall light. But we were also eager to try another Long Island winery before getting onto the rehearsal dinner for the wedding that brought us there. Onward to our destination. Shinn Estate Vineyards is a bit off the main drag, but our smart

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-33901974472454999102011-10-29T06:52:00.000-07:002011-10-29T06:52:19.432-07:00

I do house calls! House calls may have long gone out of favor, but I've made it an annual tradition to do a house call in support of Social Capital Inc., the nonprofit I founded 10 years ago. Once again, I'll be heading to the home of the highest bidder on my 3 course meal for 6, with wine pairings. Let me tell you more about what that will entail so that you might consider getting into the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-88351522910094885042011-10-26T18:47:00.001-07:002011-10-26T18:48:18.334-07:00

So how does a restaurant thrive for over 40 years in the restaurant business? A visit last month during our Cape Cod vacation to The Chatham Squire may provide some insights. Our family stepped into the bustling scene on a weeknight toward the end of the summer, and settled into the convivial atmosphere. Dark wood panels and plenty of decorations with a nautical theme definitely speak to its

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-86882671634591157412011-10-19T18:26:00.002-07:002011-10-19T18:26:47.349-07:00

Wow, just noticed that I've written 299 posts prior to this one! Seems like #300 ought to be some kind of "best of" or reflective piece, but alas, I simply want to quickly recap the fun time we had at Top Dish Boston Friday night. Many thanks to Tim Stansky of the new Exhale Magazine for inviting us to this event that they sponsored in support of the Greater Boston Food Bank. We knew we'd

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com4tag:blogger.com,1999:blog-36755470.post-32964160619220966612011-10-10T05:22:00.002-07:002011-10-10T05:22:38.349-07:00

I sampled a few good wines recently that I wanted to make note of so that I'd remember they are ones I'd like to buy again. Then I recalled I'd started a similar list a few months again and not gotten around to publishing it. So I've merged the two for a handy list of moderately priced, good value wines. Nothing fancy on the tasting notes; basically I'm sharing my wine shopping list with any

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-6351214500119705752011-09-26T18:16:00.002-07:002011-09-26T18:17:15.110-07:00

Some nights I make a very conscious effort to prepare with as much local food as possible. As virtuous as that might be, I think tonight's serendipitous local meal is even better. I still had green beans and cabbage on hand from last week's CSA pickup, and was simply looking for a way to use these items. We're in an unusually warm stretch for late September, so grilling seemed like the thing

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-25601042859875475772011-09-16T15:26:00.000-07:002011-09-16T15:27:13.345-07:00

Here's a quick look at how I used some of my CSA veggies on hand. I chopped cucumbers, radish, red pepper and tomato. Then I tossed it with a bit of goat cheese and this very tasty maple mustard vinaigrette. Yum! It was very tasty, but my Google+ post about it generated some ideas for tweaks and alternate use. Eric Coffman suggested finely chopped red onions and Raj Melville voted for some

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-20684490693911948682011-09-05T11:44:00.000-07:002011-09-05T11:44:28.135-07:00

The challenge: plan a meal for a crowd with ingredients that could also be prepared without any power. Why? My night to cook at the Cape Cod cottage coincided with the pending arrival of Hurricane Irene, and with it, a good chance power would be knocked out. My strategy: Plan A, with power, was to make a meat sauce with the batch of CSA tomatoes I had on hand along with some ground beef and

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-718197935260833842011-08-13T12:25:00.008-07:002011-08-15T04:36:13.908-07:00

I'd heard some good buzz about Mass. Innovation Night's (MIN). When I met MIN founder Bobbie Carlton at last week's Tweetup Woburn event, she told me this week's MIN29 was the foodie edition. The calendar was open, so Jodi and I eagerly jumped at the chance to check it out. Social networking with foodies, what's not to like about that?!? The MIN events really get started in the weeks leading up

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-1176069018493653632011-08-03T17:49:00.004-07:002011-08-03T18:01:59.182-07:00

It didn't take long to figure out tonight's CSA meal. Lots of fresh tomatoes (the first batch from the CSA) and some basil led quickly to this go-to pasta dish that is one of our summer favorites. This no-cook sauce is based largely on the recipe in Moosewood Restaurant Low-Fat Favorites, with a few tweaks based on what I had on hand tonight.4 large tomatoes2 cloves garlic2 scallions, chopped 3

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-18689286177859472492011-07-25T17:45:00.010-07:002011-07-28T19:30:52.392-07:00

This dish combines elements of a "Beans & Greens" recipe I've made several times, where bitter greens are cooked with tomatoes and balanced with feta cheese; along with elements of a basic ragu meat sauce. In this case, I used half the usual amount of beef as I had cabbage and other veggies to give it substance. Made for a tasty dish, a bit lighter than a regular meat sauce.Now, you don't have to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-90551880270295975272011-07-18T14:23:00.009-07:002011-07-18T18:54:09.735-07:00

Well, if I'm going to post about what I did with the past week's CSA veggies, I guess I'd better do it before the next onslaught tomorrow! There was basil, so I naturally made some pesto for starters (basil doesn't last long). I used my basic pesto recipe except that I substituted 2 scallions for two of the garlic cloves. I sauteed summer squash & zukes, swiss chard and beet greens to toss with

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-84520109411096318392011-07-11T17:57:00.010-07:002011-07-14T18:56:48.154-07:00

Last weekend we headed to Portsmouth, NH, to celebrate my sister's 40th birthday. Wonderful spot, especially on a nice summer weekend. On the water, lively arts scene (the parking garage even had a Robert Frost poem on the wall!), and some good food options. We were looking for a place for a nice family lunch on Sunday, and were happy to find the River House. They have quite a bit of outside deck

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-66382139009712217922011-06-25T12:51:00.010-07:002011-06-25T18:48:17.616-07:00

This was my first big hit with the CSA (consumer supported agriculture) veggies. I knew it was good when J. joined me in eagerly grabbing a 2nd plate--usually I'm the only one going for seconds in our house! I need to properly credit Carol for this one. Shortly after the first CSA boxes arrived from Kenney Farm in Concord (via McCue's in Woburn), Carol was whipping up some interesting recipes and

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-16524174374620806882011-06-20T17:40:00.004-07:002011-06-20T18:42:41.366-07:00

I had quite a bit of grated cheese leftover from our wine & food pairing event the other day, as well as some cream. I was looking for a fairly simple way to put these ingredients together yet wanted something new. Here's what I came up with--definitely had a flavor worthy sharing!1 small shallot, diced5 garlic cloves, minced1/2 tsp dried thyme1 1/2 tsp fresh oregano or other fresh herb on

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-12358623053571251462011-06-08T03:55:00.002-07:002011-06-08T04:26:37.568-07:00

The first Woburn Farmer's Market at Spence Farm on Sunday was a beehive of activity--and I'm not just talking about the local honey producer's booth. It was a great example of how locally produced food can help build community. People had a chance to catch up with other community members and get to know local food producers. I'm looking forward to enjoying this throughout the summer, and

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-30000959008896171062011-06-07T05:07:00.005-07:002011-06-07T05:28:19.312-07:00

Yesterday I was writing up the list of wine and food pairings for the Social Capital Inc. Wine & Food Pairing benefit event. I started getting awfully hungry and was disappointed I needed to wait a week! It occurred to me I shouldn't keep this lineup a secret as some others might want to join the fun after reading this. The tentative food & wine pairings are listed below; other details on this

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-62427165643078047462011-05-30T04:37:00.002-07:002011-05-30T05:09:47.637-07:00

About a year ago, I enjoyed reading Julia Child's memoir My Life in France. One striking part describes her first meal in France, which is retold here in The Times. The simple but passionately conceived preparations, along with a good bottle of Pouilly-Fume, started to set Julia on her path. Since reading this, making sole meuniere has been on my cooking to do list. Dover sole was on sale the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-61546811168153094362011-05-16T17:31:00.007-07:002011-05-17T17:39:20.756-07:00

Don't get me wrong, I enjoy the chicken, broccoli and ziti dish served at traditional Italian restaurants. But I've been told that the secret to the traditional version's taste is LOTS of butter; so here's how I lightened up this classic without losing flavor.5 cloves garlic, mincedbunch broccoli, chopped1/2 red bell pepper, chopped3 tbsp olive oil1/4 cup white wine1 lb penne 2 boneless chicken

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-85925429608462291402011-04-30T10:02:00.005-07:002011-05-17T17:45:20.781-07:00

This is a dish Thomas Jefferson would love--just enough meat to add some flavor and substance to a mostly vegetable based meal. More importantly, my 5 year old loves it! (OK, not every veggie in it, but I know something is working when I get a smiling thumbs up after serving a new dish). There are of course many variations on the basic stir fry concept, but this seemed to come out better than

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-87342998628379473412011-03-26T10:48:00.006-07:002011-03-26T11:08:35.228-07:00

It's about me, right? There are many reasons for blogging about my food and wine interests; but the longer I do it the more I realize that foremost among them is that it's a great way to keep track of my own recipes and finds for future reference. So I'm going to take it a step further and try to get into the habit of jotting quick notes of wine and food I've tried that I want to come back to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-18451857208982730972011-03-21T16:58:00.003-07:002011-03-21T17:08:52.907-07:00

Gotta love hitting a food and win pairing just right. Saturday night's combo qualifies, so a quick post to report is in order.In the mood for pork tenderloin, I came across this recipe I'd saved for it served with a maple chipotle sauce. It's pretty easy to make, just need to allow three hours for the pork to sit with the spice rub. The sauce has a nice combination of spice and sweet, with a

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-85161922190552471872011-02-26T13:56:00.000-08:002011-02-26T11:41:40.157-08:00

We've made a pretty big deal of Open That Bottle Night (OTBN) in recent years. Last year, for instance, it turned into quite a wine and food affair. See last year's OTBN post for more on the 2010 festivities and background on this event, the brainchild of wine columnists Dorothy Gaiter and John Brecher.Well, this year we actually recognized OTBN a night early, and in fairly low-key fashion.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-15632436792801218792011-02-10T17:28:00.003-08:002011-02-10T17:42:32.231-08:00

I was making a braised lamb dish for the Super Bowl, and needed a side dish to accompany it. I put this together with some ingredients I had on hand and we were all quite pleased with the result. A nice side dish for lamb or chicken; it could also be a light entree along with a big salad.1 cup tomatoes, chopped (canned OK)3 garlic cloves1/2 cup parsley1/4 cup olive oil1 roasted red peppersalt &

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-54940245497051647942011-02-01T16:56:00.003-08:002011-02-01T17:32:29.508-08:00

This tasty dish, Chicken & Andouille Étouffée, seems like a good one to get me back into doing quick posts about cookbook & magazine recipes and wines to pair with them. The version of this Cajun classic that I made comes from Food & Wine, with a modest amount of Andouille sausage delivering some zesty flavor. "Étouffée" as I learned from the intro to the recipe, comes from the French "to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-4102126225099625122011-01-19T04:51:00.013-08:002011-04-23T11:54:44.342-07:00

No fancy intros to this post. Here are some red wines for around $10 that we've been enjoying here in recent months, keep your eyes out for any of these for some good values.2006 Castillo de Fuendejalon Crianza Appx. $10 75% Old Vine Grenache & 25% Old Vine Tempranillo. Fruity with a touch of oak, good value.2008 Encontro Bairrad Enjoyed this Portuguese Red with our Ballpark Pasta--this #wine

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-64988018434460341812011-01-15T12:52:00.008-08:002011-01-25T17:51:10.057-08:00

I believe that if one has a year to get someone a wedding present, 1 month is a reasonable window of time for posting one's recap/"best of" article for the previous year. And by posting this list now is you've probably had enough of a break from such lists to be ready to read one again. I wasn't quite as consistent in 2010 as I have been some years about recording all of the top wines that I

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-91165818809710931382010-12-28T17:26:00.006-08:002011-01-07T15:12:16.161-08:00

Over the holidays, I was getting ready to make spoon roast again, and found this link for the Sweet Pea Cooks post I'd roughly followed the last time I made it. I was a bit frustrated that I hadn't made any notes about my own preparation, which I seek to remedy with this post. This time the roast came out just right, so I definitely want to capture it. I won't recap things that have already

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-21133477569142338472010-12-27T07:49:00.003-08:002010-12-27T08:54:14.147-08:00

One of the highlights of the Barolo vertical tasting I enjoyed earlier this fall at Pairings Wine & Food was the scrumptious mushroom risotto that paired so well with the wine. This great match served as a good reminder that one sure-fire way to make a great pairing is to serve traditional regional foods and wines together. Last night I attempted to duplicate this combination in some fashion.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-67887229761017234022010-12-11T13:34:00.003-08:002010-12-11T13:42:48.217-08:00

I sampled and really enjoyed this dip at Pairings Wine & Food, and had it in the back of mind when I was thinking of possible appetizers to contribute to Thanksgiving. Ray & Lori had the recipe typed up & ready to go, and they also carry the pomegranate molasses--an interesting ingredient, which goes well with pinot noir. This was a big hit with our family on turkey day and they nicely are

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-81459942553125582672010-11-24T11:24:00.004-08:002010-11-24T11:36:28.174-08:00

My father continues to be the one cooking our Thanksgiving meal & we visit other relatives for Christmas. So my holiday cooking is usually limited to an appetizer or two; therefore I'm happy to feature a guest post from Cindy Cullen that provides tips for tomorrow or the other holidays ahead.It’s here again, that time of the year when friends and family gather around and when food is plentiful.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-42941766010928763362010-11-19T17:16:00.001-08:002010-11-24T11:31:53.448-08:00

There are some dishes that I make frequently, and vary the ingredients based on what's around. These aren't so much write'em down/blog them meals, they are just simply a quick dinner. Pasta often falls into this category, especially toward the end of the week. But the other night I seemed to hit the combination of ingredients just right for meat sauce, and it seemed worth sharing...so here it

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-88360633688934168472010-11-05T03:45:00.002-07:002010-11-08T03:50:45.214-08:00

During a number of chats about our mutual interest in learning more about different cuisines, Fel Medeiros had sprinkled in tidbits about the food from his native Portugal. My curiosity was definitely piqued, so I eagerly accepted Fel's invitation to join him for lunch at one of his favorite local Portuguese restaurants.The name Trackside Bar & Grill doesn't suggest authentic Portuguese food,

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-71354510814397512472010-11-04T03:41:00.000-07:002010-11-04T18:12:53.217-07:00

The term potluck conjures up images of a table set with 4 bowls of pasta salad, each with minor tweaks on the concept. So I don't think of "gourmet" and potluck going together, but the union of terms is the best way to describe the great meal we had on a recent weekend night.Coordinating family dinner with the 3 of us at home is tricky enough, never mind trying to get together a half dozen or so

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-58244450655424740422010-10-28T17:16:00.003-07:002010-10-28T17:40:38.261-07:00

This post is directed especially toward my fellow Boston area foodies. By day, I work with the Boston area nonprofit organization, Social Capital Inc. We are in the midst of an online benefit auction that runs until next Wednesday, Nov. 3, and have some great food & wine related items that I thought some of my followers here would be interested in.Topping the list is a private wine & food

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-34687629172682307102010-10-23T11:07:00.011-07:002010-10-23T13:43:03.463-07:00

It's pretty high praise from me to say I actually liked something made with eggplant--1 of 2 vegetables that I officially dislike. I shouldn't be too surprised that if I'd like anywhere it would be at L'Espalier, where the vegetables are exquisitely prepared and incredibly fresh from chef-owner Frank McClelland's Apple Street Farm in nearby Essex. Earlier this month we had a chance to get to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-54311443655414459912010-10-16T03:18:00.000-07:002010-10-16T05:01:52.181-07:00

On a recent Sunday evening, the crisp fall air had descended upon New England as the sun began to set. Definitely a good weather to enjoy some good, deep red wines and earthy fare to match it. This particular evening, we wouldn't be sampling just any old red wine--we'd be sampling some very special old red wines!Ray & Lori Schaefer, owners of the relatively new Pairings wine and food shop in

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-47863175165686368232010-09-27T17:56:00.008-07:002010-09-28T18:12:14.344-07:00

Fettuccine is popular in our house, as noted here recently. But one can only have the alfredo version so much, so I was ready to make a new version. So far I've been pleased with what I've made from Giada De Laurntiis' Everyday Pasta and her Roman-Style Fettuccine with Chicken is no exception. In this dish, chicken breasts and a bit of thigh meat gets braised in a sauce comprised of sauteed

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-24490099018183323722010-09-14T17:40:00.003-07:002010-09-14T18:12:45.713-07:00

After a slow summer, ready to get blogging more again--including some simple recaps of good food and wine experiences. Last night I put together two simple dishes based on cilantro and lime together, for one tasty meal. Now, I don't get credit for either recipe--but should get some props for putting them together, especially on a Monday night after a long day of training.The Farfalle with Feta

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-53802753102098723872010-09-12T13:15:00.001-07:002011-01-01T14:08:05.863-08:00

Certain dishes carry emotional weight that transcend its taste qualities. For Proust, the taste and smell of madeleine evoked powerful childhood memories. In our family,the creaminess of fettuccine is one of those memory laden meals.It's the first dish I cooked for Jodi when we were first dating. At the time, it stretched my culinary skills. Now, it's a great option when I want to cook

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com4tag:blogger.com,1999:blog-36755470.post-87427910086999710742010-09-02T03:44:00.006-07:002010-09-03T09:44:51.839-07:00

Vacation means a break from many things, but not from enjoying good food and wine! Up early before the rest of the crew this morning, thought I'd share some of what we've been tasting.The "chefs" in my generation of the family each do at least one night of serious cooking on the vacation, at a Harwich cottage my parents rent and share with us. We arrived early Saturday evening. While many

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-19996333912301834812010-08-28T04:21:00.001-07:002010-08-28T04:22:58.152-07:00

Light in terms of blogging here! (no, not a review of the work by Faulkner in case you are wondering). Busy month with our son's birthday plus the hot weather hasn't been conducive to long stints in the kitchen. And the simple meals like burgers on the grill don't really seem to warrent blogging (if you are reading this you probably know how to grill a burger w/0 instruction).But let the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-9976098209669702622010-08-16T04:02:00.006-07:002010-08-18T18:32:53.140-07:00

We've enjoyed a number of great dinners at Craigie St. Bistro and its relatively new incarnation, Craigie on Main. Sunday we had my folks all lined out to watch our young fellow, only to find L'Espalier was booked for brunch. Fear not, Craigie on Main had openings--and we'd never tried their brunch. It was time to remedy that!The larger, modern and spacious layout of Craigie on Main seems more

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-67982757960752394232010-07-26T17:43:00.005-07:002010-07-27T04:14:23.460-07:00

Well, the 2009 Saint-Peyre Picpoul-De-Pinet from the Coteaux Du Languedoc continues to show its versatility as a very reliable food wine for a great price ($9). I previously posted about it as a good match for pesto, tonight I tried it with Gingered Greens and Tofu from Moosewood Restaurant Cooks at Home. While a Gewürztraminer or Riesling might be a more obvious pair for the dish, the Picpoul

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-40222575014704403832010-07-14T17:49:00.000-07:002010-07-14T17:50:16.291-07:00

This winter I was cooking a lot from cookbooks it seemed, especially my new favorite, Barbara Lynch's Stir. Noting how few cookbooks suggest wines to go with the dishes, I started my cookbook & wine pairing quest. Busy spring & early summer schedules, plus the warmer weather, have had me leaning toward quicker go-to preparations, and thus not to many new entries for this project.Tonight I was

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-71893242021021067722010-07-10T12:38:00.004-07:002010-07-10T12:41:06.630-07:00

There's nothing like the smell of sausages mixing with onions and peppers outside Fenway Park. We'd already eaten supper, so I passed by the vendors (as I tend to do) as we headed in to hear the Landmark Orchestra give a special concert at the old ball yard. But the sausage aroma lingered, and I had a good sausage on hand, so the next night's supper was Ballpark Pasta. The sausage and the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-9665099007540054972010-07-06T13:38:00.002-07:002010-07-06T13:54:24.579-07:00

OK, I don't know that there's such a thing as true guacamole "perfection", but there sure is a wide variation out there in guacamole recipe--which of course results into a wide range of tastes. I tend to consult whatever recipe I happen to quickly get my hands on, to refresh my memory about at least one version of the ingredients and proportions. About the only consistent theme is avocado.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-70495408421141864262010-06-26T12:17:00.004-07:002010-06-26T15:20:34.195-07:00

It's been a long time since my bedtime was such that I'd watch Saturday Night Live...or do anything else but sleep at 11:30 p.m. So I wasn't a likely prospect to be one of 6 East Coast bloggers sampling the new release of Stepping Stone wines from Cornerstone Cellars. But a misread of the times on the email (missed that the 8:30 time was for the folks at the Wine Bloggers Conference in Walla

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-7915563666234467742010-06-15T17:25:00.000-07:002010-06-16T17:40:24.030-07:00

OK, once again I found myself "cooking for the cause"--blending my day job @ Social Capital Inc. with my interests in food and wine. A logical combination, given the central role food and feasting plays in cultures around the world. As Michael Pollan said in Omnivore's Dilemma, "A community's food preferences reflect one of the strongest social glues we have." In this spirit, about 20 friends,

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-7773086041189144432010-06-13T03:38:00.002-07:002010-06-13T04:01:29.994-07:00

This guest post comes from Ray Schaefer, who along with his wife Lori recently opened Pairings Wine & Food in Winchester, MA. He's providing this pairing as part of a tasting event in support of Social Capital Inc. later today.At Pairings we seek combinations of wine and food that enhance one-another. While great pairing is an inherently personal thing, we find a commonality in many pairings. A

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-91054276109846459712010-05-31T17:40:00.001-07:002010-05-31T17:43:38.398-07:00

With temperatures solidly in the 80s here on this holiday weekend, refreshing is a high complement for a wine. Whether you're waiting for the grill to heat up or having a picnic on a warm day, a light white wine can be just the thing for a summery day. The 2008 Willamette Valley Vineyards Riesling ($15) definitely qualifies.This Riesling sports a citrusy bouquet. It tastes of subtle green apple

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-56937586376648192492010-05-27T03:39:00.003-07:002010-05-27T03:46:28.597-07:00

Tuna steaks were on sale last weekend, and it was grilling weather, so it seemed like a good chance to give this Food & Wine recipe a try. This simple preparation has distinctly Mediterranean flavors, with shallots, mustard and ground fennel the primary ingredients for the marinade.I don't have much experience with tuna, so was looking for ideas for a good wine to serve with it. The Food & Wine

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-77359231874818281442010-05-22T03:09:00.001-07:002010-05-22T03:11:04.346-07:00

I love pesto--making it, inhaling that basil aroma; and of course eating it many different ways. Nothing says summer (or late spring!) than a quick meal of pasta topped with pesto and some fresh chopped tomatoes. My standby recipe for pesto can be found here.But I'm not here to simply talk about pesto but rather to discuss wine pairings for pesto. Now, as I've discussed before at the post

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com4tag:blogger.com,1999:blog-36755470.post-8782114203987300922010-05-15T03:49:00.004-07:002010-05-15T05:08:41.157-07:00

This dish starts with a marinade which is essentially the same as this pork chop recipe I posted recently. In fact, it was the success of the humble pork chop recipe that inspired this somewhat fancier dish to be featured in a recent dinner party I did (details coming soon, I promise!). I'll write this version for 1 tenderloin, which is a good amount for a few people, but it scales well (I made

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com4tag:blogger.com,1999:blog-36755470.post-45982215521387166572010-05-13T18:09:00.000-07:002010-05-13T18:10:00.335-07:00

Side dishes are often an after thought for a meal, but it can really take a meal to another level when the side is worthy of attention. I came up with this new recipe for a recent 3 course dinner party, and I'd say this side dish generated perhaps the most positive feedback--both for its taste and because it's a innovative twist on a common dish. It was served with Cilantro-Lime Marinaded Pork

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-43138694271105339392010-05-10T17:41:00.005-07:002010-05-18T18:23:48.709-07:00

I used to be a proponent of the George Costanza preventing "worlds from colliding" theory (click here if you need to brush up on your Seinfeld references), but I've increasingly come to see that my "work world" (building social capital) is very compatible with my home world and interests (i.e. cooking). Sharing a meal is certainly a great way to bring people together and build social capital.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-30382978756709594312010-05-03T17:09:00.002-07:002010-05-15T03:49:24.374-07:00

I've learned to keep it simple when cooking somewhere other than my own kitchen. Last week we were staying at the River Rose hotel in Yankton, SD. The suite was equipped with a kitchen but like most vacation rentals it was somewhat limited in terms of kitchen equipment (but overall was a great place to stay, very spacious and comfortable--check it out if you're looking for a stop on the Lewis &

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-20779162102757970222010-04-16T14:24:00.008-07:002010-04-17T07:51:53.548-07:00

It's no surprise that Jodi & I were the first tasters for the inaugural Saturday tasting at the new "Pairings: Exploring Wine and Food". We've gotten friendly with Lori & Ray, the owners of this new wine shop in Winchester, MA, and had eagerly anticipated its opening. Their vision for a shop focused on matching interesting wines with good food pairings certainly resonates with the interests I

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-49748975975016550532010-04-09T14:34:00.004-07:002010-04-09T15:04:57.139-07:00

The two week suggested time for the shipment from Willamette Valley Vineyards (WVV) to settle had elapsed so I was eager to give one of the bottles a try. We were still working on some pesto I made earlier in the week, and I thought the 2008 WVV Pinot Gris might be a good match.This Pinot Gris has a nice hibiscus bouquet, and a delicate taste of green apple and a touch of honey on the finish.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-4195181561720992482010-03-27T03:43:00.010-07:002010-03-27T05:17:27.855-07:00

The Friday fridge & pantry options seemed even more limited than usual, and my first inclination was that I either needed a quick early stop at Whole Foods or to call for pizza. But then I remembered the great bacon I sampled from a small Vermont producer, still waiting in the fridge. I took a peek and saw half a block of cheddar nearby...and we were ready to go! Bacon & cheddar are frequent

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-34669064575557912112010-03-20T03:33:00.002-07:002010-03-20T03:55:46.001-07:00

Blogging about why I haven't been blogging has a Seinfeldesque quality to it, but here goes. I'm in one of those stretches where work (our biggest annual fundraiser, the Social Capitalist Luncheon is coming up on April 7) and other things leave limited bandwith for writing here. But fear not, we're still eating well and enjoying some good wines, as you can see through my Tweets (140 characters

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-85203419401302113192010-03-05T14:41:00.004-08:002010-03-05T14:46:20.822-08:00

For only the second time since B arrived 4.5 years ago, Jodi & I had planned for an overnight getaway for the two of us. We initially planned to head to a a spot in Lenox, but the 2+ hour drive into the Berkshires seemed like not such a great idea in light of snow that was forecast. We started looking at options closer to home; and of course a nice dinner option figured into our decision making.

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-58630098652366550782010-03-01T03:31:00.010-08:002010-03-07T04:57:22.789-08:00

Well, the money has been spent, the dishes done and the much anticipated big day has passed for another year. Christmas? No, Open that Bottle Night (OTBN) of course. Dreamed up by Wall Street Journal Writers Dorothy Gaiter and John Brecher, the premise is that anyone with any interest in wine has at least one bottle that has long been languishing for that "special occasion" that never seems to

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-7372862655040244242010-02-20T12:07:00.006-08:002010-02-20T14:18:51.651-08:00

Man, I'm good. Usually I'm fairly modest, if I do say so myself, but I'm pretty impressed at how far under budget I was this week. My back was up against the wall a bit, in terms of bringing the month's grocery bill under budget for February. Though my two previously weekly trips came in on target, two supplemental trips had me a bit over for the month. Usually my weekly trip gets us through

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-90641732993169829992010-02-18T16:40:00.004-08:002010-02-18T16:59:46.424-08:00

There's a pasta recipe for nearly every day of the week in Pasta from Barnes & Noble Books (Contributing Editor Jeni Wright), but this Fusilli recipe is one I keep coming back to. Green lentils and generous amounts of cheddar cheese make this a hearty dish especially suitable for winter. A few variations I've made that work well include adding 3-4 cloves of garlic instead of just one, and

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-23351909976931925592010-02-13T04:32:00.009-08:002010-02-14T05:48:02.576-08:00

Routine weeks, insofar as they exist, are a bit easier for managing the food budget. But once again, this week was a bit different for us, as we're going out of town for a short overnight trip early in the week, and have a visitor with us for most of the week. On top of having an extra person in the house, we had a lot of items to restock that can add to the tab--some of B's specialty

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-23957690538818962532010-02-12T17:48:00.006-08:002010-02-13T03:44:32.381-08:00

Ok, only the second Frugal Friday post here, and you may have already spotted a trend. Peas, onions & pasta are among the items still likely to be around @ week's end. But the starting point this Friday, when I realized at 7:45 p.m. that the leftovers from early week cooking had ALMOST gotten us through until Saturday, was the recollection I'd frozen a decent amount of pancetta I didn't need

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-21397726871008762432010-02-06T10:15:00.011-08:002010-02-07T04:58:11.255-08:00

OK, so commitments to save money might seem so, well 2009, but we did start the new year resolved to keep a close eye on our spending. Groceries are a key item I'm in charge of in the family budget, and it's kind of a fun challenge to keep making tasty, healthy food while hitting my target--which is $150/week.Now, I'm not sure where our target figure stacks up compared to others, but a few

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com6tag:blogger.com,1999:blog-36755470.post-13643669365557874982010-01-31T03:18:00.003-08:002010-02-06T03:21:27.944-08:00

I was very excited with the results of this Seared Salmon with White Beans and Spinach, topped with Olive-Lemon Relish (both from Stir) for a number of reasons. First, B. was cleared to try certain kinds of fish by his allergist recently, and finally summoned the courage to try a bite. "Mmm, this is tasty!" he said...I have a fellow fish eater in the house! (Jodi will occasionally join me but

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-25397614119043878652010-01-31T03:16:00.004-08:002010-02-05T14:11:37.624-08:00

By Friday, the refrigerator and personal energy reserves are often starting to run low, waiting to be replenished over the weekend. Sometimes there's something leftover to simply re-heat, or occasional I might resort to calling for pizza. But then there are times I still have some creative energies, and I see what can be whipped up from the remains of the fridge and cupboard. These are Frugal

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-52028683039532874942010-01-25T20:00:00.000-08:002010-01-25T17:06:10.908-08:00

I continued cooking my way through Barbara Lynch's Stir last weekend, this time making her Wild Mushroom Butter to top our New York strip steak. I also made the lightly-creamed Spinach Amandine to serve on the side.Oh man, this wild mushroom butter alone is worth the price of the cookbook (even if I'd bought it rather than getting it as a gift!). I've found herb butters to be a handy flavor

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-70804129543593180962010-01-22T17:08:00.004-08:002010-01-23T03:50:03.173-08:00

I got an invite to the pre-opening reception at Beacon Grille based on my work life--Social Capital Inc. has been in a Cummings Properties building since we started and we've enjoyed their support. But it was the foodie in me that quickly jumped on the opportunity to attend this event! Beacon Grille is an interesting venture, being run directly by Cummings Properties to ensure that the new

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-5861843237888839692010-01-18T04:20:00.002-08:002010-01-18T04:51:17.529-08:00

I've been faring pretty well replicating Barbara Lynch's recipes from Stir, but this one came out not looking very much like the picture. In the cookbook, a pair of beautifully presented, prosciutto-wrapped chicken breasts have melted cheese gently oozing onto the plate. Well, my prosciutto was half falling off, and a good amount of cheese oozed into the pan before cooking time was done. I

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-40138964300575876042010-01-10T04:07:00.004-08:002010-01-17T04:12:52.705-08:00

I shouldn't be surprised that The Kid's Cookbook doesn't come with wine pairing recommendations, but when Brendan and I cook up our specialty from the book, it's for the whole family. And we made Crunchy Coated Chicken Breasts last Saturday, so it seemed fitting to find a nice bottle of wine for Jodi and me.This chicken dish is coated with a mixture of crackers, thyme and mustard. I thought a

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-22410898181244382762010-01-07T17:30:00.004-08:002010-02-06T03:53:13.545-08:00

My second adventure with Barbara Lynch's new cookbook, Stir, might be even tastier than the first. Rigatoni with Spicy Sausage and Cannellini Beans is billed as a good weeknight dish; it took me a bit over an hour of fairly active cooking. Not as easy as some weeknight dishes, but a good result for modest effort!The dish has a nice hearty spiciness to it, and finishing the sauce with 2 tbsp of

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-84747516223604536062010-01-03T03:55:00.002-08:002010-01-03T04:15:03.310-08:00

This Grant Achatz version of roast chicken is worth trying. This simple preparation is great comfort food, and the earthiness of the jus gives just the right touch--and also is a nice topping for mashed potatoes, which I made on the side instead of his pierogies. They recommend pairing the dish with a syrah-based wine such as a Cote-Rotie--that specific suggestion is likely to be an expensive

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-38571299822230590592010-01-02T11:40:00.006-08:002010-01-02T12:32:30.462-08:00

I'm not a professional wine taster, and of course don't make claims that my "Wines of the Year" list as authoritative as say Wine Spectator's top 100. That said, I've had the chance to try quite a few wines this year, including many that were quite good. So wines cracking this list are worth trying, and they'd all be fitting for a special occasion. My typical wine purchases are in the $10-

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-78521913562486149122009-12-30T03:12:00.004-08:002009-12-30T03:47:34.428-08:00

I guess you are a fairly serious wine drinker when instead of cracking open a beer to go with your chili (or drinking a glass of milk), you contemplate what wine would pair best with it. OK, so I like wine with my food--and so there is an entry in my cookbook recipe/wine pairing project for the chili I made the other night.Christmas was good to our kitchen. We got a new crockpot, and a copy of

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-73851557865049906672009-12-28T03:07:00.004-08:002009-12-28T04:05:07.212-08:00

A sign of my eclectic tastes perhaps that the first entry in my cookbook recipe & wine pairing project was Butcher Shop Bolognese--chicken livers and all--and last night I was cooking from the vegetarian classic, Moosewood. Jodi was vegetarian when we first met, plus I really couldn't afford much more than pasta, so I got my start cooking vegetarian meals. Thus no surprise that Moosewood was

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com3tag:blogger.com,1999:blog-36755470.post-58637935872916762392009-12-27T05:23:00.003-08:002009-12-28T04:39:31.088-08:00

Butcher Shop Bolognese, from Barbara Lynch's Stir, provides a straightforward starting point for my cookbook recipe and wine pairing project. I used the combination of ground veal, lamb and pork as recommended for this rich meat sauce with a bit of tomato. There's also a "secret ingredient", probably should let you get the cookbook for that. I've made similar preparations before, would say

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-91779499829261885662009-12-27T04:12:00.001-08:002009-12-27T04:16:19.281-08:00

I was reluctant to wrap and give Barbara Lynch's beautiful new cookbook, "Stir". Needless to say, I was pleased to see my sister & brother-in-law, for whom I'd bought it, had also gotten it for me! We're a cooking family I guess.Plotting out what I'd make from Stir, I found myself wishing there were wine pairing suggestions for the recipes. "Taleggio-Stuffed Prosciutto-Wrapped Chicken with

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com5tag:blogger.com,1999:blog-36755470.post-85320561732908935992009-12-17T03:54:00.007-08:002009-12-27T03:28:10.244-08:00

In these lean economic times, I feel a moral obligation to share about the good wine values I come across. I've tried three recently that would lend themselves nicely to a variety of holiday situations. Put any of these (or all 3) under your arm as you go to a holiday gathering where a tasty, casual wine is called for, and you'll certainly be invited back. 2006 Monte Antico Toscana ($12) This

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-74282019287547625032009-12-14T02:39:00.007-08:002009-12-14T03:26:34.471-08:00

On Saturday night we sampled two Malbecs displaying markedly different styles. First, we relaxed with a glass of Gascon Malbec after doing some Christmas shopping at Masa Southwest Bar & Grill. This was what I'd expect from a good, moderately priced Malbec. Full berry fruit and a bit of spice, which made it pleasant enough to sip alone but also worked with the various spicy elements in the

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com2tag:blogger.com,1999:blog-36755470.post-24420737439902256422009-12-05T03:38:00.006-08:002009-12-07T03:51:24.283-08:00

Last night I finished Passion on the Vine by Sergio Esposito, and I'm eager to seek out some wine from the characters he describes in this recounting of his tour through Italy's wine regions. And of course to make some good Italian food to go with it!Esposito was born and spent his early childhood in Naples. He moved with his family to New York but brought with him that Italian appreciation for

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0tag:blogger.com,1999:blog-36755470.post-29510654747583499592009-11-30T17:03:00.004-08:002009-12-27T05:06:18.726-08:00

This pork ragu recipe from Food & Wine is a favorite of mine, and I make it a few times every year. I like a meat sauce simmering in the cold weather, and the fresh ricotta topping on this adds a nice touch.Last night I added a different twist on this recipe that was worth sharing. We were starting to accumulate various odd bits of meat that weren't quite enough for a meal unto itself (unless

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com1tag:blogger.com,1999:blog-36755470.post-9313931129750434242009-11-28T05:14:00.003-08:002009-11-28T05:18:13.514-08:00

Of course, family, food and giving thanks are the central elements of Thanksgiving. But if you're into wine, that also has a place on a day that revolves so much around a meal. My preview article indicated Pinot Noir would be the wine I'd feature. That was a star but we had some others worth sharing too.The first wine opened on Turkey Day was a St. Supery Sauvignon Blanc ($18). I'd tasted a

Davidhttp://www.blogger.com/profile/08253267999981564817noreply@blogger.com0