shrimp, beet, raspberry, radicchio, pickled red onion, rose petal salad
Hey summer! Where ya goin’? Not so fast, please! We’re holding on to summer by drinking our favorite pink wines: chilled dry French rosés which are the epitome of summer – light, fresh, and refreshing. This salad is crafted in a way so as to let the integrity of each ingredient shine, taking care not to overdress, but letting the raspberry vinegar and olive oil enhance the flavors. The spectrum of pink colors, fruity and flowery aromas, and range of flavors and textures beautifully complement rosé wines.
It’s about the heat. With temperatures between 750° and 800°F a wood-fired pizza oven delivers an exceptional pizza that simply cannot be matched by a regular oven. High heat creates flavors and textures that cannot be duplicated when pizza is cooked more slowly. A pizza cooks in under three minutes right on the oven floor. The crust is crisp on the bottom, the cheese is exquisitely melted and slightly browned, and the toppings are cooked to perfection. A thing of beauty, pure pizza bliss.
Our dear dear longtime friends, Chip & Pat, invited us all over for a pizza party. My nephews were thrilled to go swimming in their pool and hang out with the world’s most adorable dogs, Sophia & Luca. We brought along some pink wines to taste as well as ingredients for some pizzas. Chip had already prepared the dough and the pizza oven was heating up. We were looking forward to Pat’s caramelized onion and feta pizza, a perennial favorite…
Tofu Salad à la Provençal
Heirloom Tomato, Tofu, Olive, Sweet Pepper, Scallion, Anchovy, Mitsuba
Garlicky Tamari Vinaigrette
WANTED: Colorful summer salad recipes with flair! Drab dull ordinary salads need not apply. Does your salad have what it takes? One that incorporates esoteric flavors and uses summer crops at their peak. Will it make us feel satisfied on the hottest dog days? We’re looking for salads that go well with cold-dry-pink-wine. Must be full-flavored, nothing wimpy! Willing to experiment. Unlimited opportunity. Apply soon, before summer passes us by.
A Meal with Edible Flowers in Every Course
Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.
Come join me, my friends, in a Gastronomic Wonderland!
Hello my fellow foodies, bons vivants, gastronomes, gourmets, connoisseurs of the finest food and wine! To celebrate the end of a tasty 2010 and to welcome in a delicious 2011, come travel with us to Las Vegas this last weekend of the year and experience some of world’s best food created by renowned chefs, served in breathtaking ambiance with superlative service. Vegas, it’s a food lovers dream-come-true, a gastronomic wonderland!
An Invitation to Taste With The Eyes:
Twist – Pierre Gagnier
Comme Ca – David Myers
Jaleo – José Andrés
Osteria del Circo – Egidiana & Sirio Maccioni
Mon Ami Gabi – Gabino Sotelino
Made with pasteurized cow’s milk from the Jurançon in the Pyrénées- Atlantiques, ripened for two weeks and formed into a shape similar to that of a flower with each “petal” forming a half pound of cheese. The six “petals” are centered around a disk which, when removed, creates a hollow center resembling the center of the flower. For more information about St. Albray, and some excellent recipes, please visit Ile de France.
Saint Albray has a distinctive taste. During the aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. It has a rich aroma and a creamy flavor that can be enhanced by eating it with its ginger/reddish-white rind. I especially like the intriguing aroma, and highly-recommend eating that rind!
Warm Leek and Saint Albray Salad
Walnut Dijon Vinaigrette
Leeks are tied together to keep their shape, then cooked in boiling water about 15 minutes until tender. Drain and slice, arrange on plate. Drizzle walnut dijon vinaigrette over warm leeks. Add slices of St. Albray and candied walnuts, basil chiffonade as garnish. This recipe was inspired by a terrific cookbook: Bistro Laurent Tourondel, New American Bistro Cooking.
Walnut Dijon Vinaigrette: Minced Shallot and Garlic, Dijon Mustard, Sherry Vinegar, Walnut Oil, Salt and Pepper.
Rosé made a nice summer pairing with this leek salad.
Petite Oak – Tender and mellow
Petite Tango – Curly leaf similar to mild arugula or endive
(Green is slightly sweet, red is slightly bitter)
Petite Gem – firm and crunchy with mild sweet flavor
A gorgeous mix of aromas and flavors of cranberry and dark tart cherry.
Surprisingly complex, with a dry intriguing peppery finish.
Established in 1808 in France’s Rhone region, Maison Chapoutier has been passed from father to son to grandson. All of their wine labels have been embossed in Braille since 1996.
Maurice de la Sizeranne (1857 – 1917) President of the Association of the Blind in France and owner of the famous La Sizeranne vineyard in Hermitage, was blind since age 9. He was the inventor of the first version of abbreviated Braille. M. Chapoutier’s trademark pays tribute to this man while making sure their wines are accessible to people who are blind.
In Sizeranne’s book “The Blind as Seen Through Blind Eyes” (Putnam, 1893), he asks, “May not we be instrumental in giving hope and happiness to those who are less fortunate than we, by aiding them to become self-sustaining?” Over three quarters of a century after Monsieur Sizeranne’s passing, it would know doubt would please him that this producer is doing just that. The Braille label provides the following information: