Ahhhh yes! Old world vs. New World! What in the heck does that mean exactly? The first time I ever heard that mentioned several years ago I thought it meant old wines vs. new wines. Well if you’ve thought the same thing – you’re not COMPLETELY wrong exactly. It’s the...
I have to admit, it has taken me a while to develop a love affair with pesto sauce. I had no idea why I didn’t love it because basil is one of my favorite herbs on the entire planet. I love basil in all forms so why not pesto? Little did I know it was because I am not the biggest fan of pine nuts and most pesto recipes call for pine nuts. Ah ha! It’s amazing what a little research does.
I don’t think there is any other beverage on earth that can leave you enchanted by the aromas of everything from peaches to cedar, from anise to honey or from lychee to mushrooms. You will be mesmerized and entranced by the amazing smells of wine. I personally think it is the most magical part of the wine experience.
We decided to to visit Zaca Mesa because I’ve read some wonderful things about them in Wine Enthusiast magazine. They have a few 90+ point wines as part of their repertoire, and I was determined to taste them.
It was only about a month ago that I was half paying attention and grabbed a bottle labeled “Pinot Grigio” without noticing it came from a winery in Napa, and I was horrified when I opened the bottle.
So this is my rendition of an Eggs Benedict using steak instead of ham. I also substituted the traditional hollandaise sauce in lieu of a goat cheese/dijon sauce which doubles as a great dipping sauce for the side of garlic roasted potatoes!
So this week’s food obsession is brunch. I don’t know why, but I like the word BRUNCH and everything it embodies.
I made this frittata long time ago and was craving it in a major way today. If you’re not familiar with a “frittata”, it’s simply an Italian style omelet. You start it on the stove and then place it in the oven for the last 10 minutes to bake then serve it in slices like you would a slice of pie.
Let’s face it. I’m no mixologist. I had never even heard of vanilla vodka until 3 months ago. I am terrible with liquor and am just really beginning to understand my way around wine. So when I was thinking of a possible cocktail named The Great Gatsby I knew someone, somewhere had to have already created it.
I know this recipe has DANGER written all over it. Trust me when I say it is. We’ve been eating off of it for two days. We’re a household hooked on dairy and carbs but hey – we’re a happy couple of gals LOL! Pair this with a Pinot Grigio (from Italy, not CA) and you’ll be in a cheese lovers heaven. And there’s broccoli in it! That way you can say you had your green veggies. At least that’s our story and we’re sticking to it. 🙂
One of the little gems I brought back from our last trip to Texas (other than getting to spend time with the fam) was this recipe. My super fabulous mother-in-law, Roxanne Keefer, is not only one of the most intelligent people I’ve ever met, but she also served us a dish that made my head spin!
Although I’m not a vegan anymore and haven’t been for years, I still love vegan and vegetarian foods hence the giant stack of Vegetarian Times magazines near my desk. I’m still a subscriber, and I still love my animal friendly foods. This was my favorite dessert to make because...
The answer to that is “neither” and “both” I suppose. Truffles are a fungus that grow in the earth in forested areas; Usually in the shade near trees. They can be found most dominantly in Europe and the Middle East. They are especially famous in France and Italy. The...
