17 July 2012 2005 Silver Oak Alexander Valley Cabernet Sauvignon

2005 Silver Oak Alexander Valley Cabernet Sauvignon

July 17, 2012 By

I enjoy Silver Oak Cabernet Sauvignon and when I was invited to go camping (yes, in a luxury RV, but camping nonetheless) I opted to bring the 2005 Silver Oak Alexander Valley Cabernet Sauvignon to pair with the prime rib eye steaks I was contributing to the festivities.

In the glass, this Alexander Valley wine is deep crimson.  The nose is intensely of dark fruit, pumpkin pie spice, tobacco and black licorice.  In the mouth, it’s jammy, smooth and velvety with ripe berry, vanilla and toasted oak notes.  The finish is medium in length with some pleasing tannins.

A wine to treat yourself to when you buy the very best steaks for the grill.

Pairings:  Grilled prime beef.  Cheese course.

Style: Red

Grape Type(s): Cabernet Sauvignon

Region: Alexander Valley, California, USA

Around $60

 

Filed Under: Cabernet Sauvignon, Red Wine, United States Tagged With: , , , , , ,
10 July 2012 Cheese Making Fun with Caputo Brothers Creamery and A Toute Heure

Cheese Making Fun with Caputo Brothers Creamery and A Toute Heure

July 10, 2012 By

On Saturday, I attended a fresh Mozzarella-making class hosted by Rynn Caputo, President of Caputo Brothers Creamery. The class lasted two hours and was held at lovely A Toute Heure, a farm-to-table restaurant in Cranford, New Jersey.

The class was attended by 25 cheese fanatics and everyone had a chance to make cheese under the tutelage of patient-beyond-words Rynn.

Working from frozen then thawed curd base, hot water and salt were added and gooey cheese began forming.  It is an art to know when to stop stirring the hot water and curd mixture and when to begin stretching the cheese to make it silky, smooth.  “Doing this process at home is a great way to teach kids about cheese making with a cheese that most of them are already familiar with from eating pizza.  It gets them excited about food and encourages them to participate in the cooking process”, says Caputo.

Rynn molded the fresh cheese into balls, tore it into long strings for Burrata, creamy-cheese filled cheese (brilliant) and flattened it, pizza dough-style, for pesto-stuffed pinwheels.  I have not had a better fresh Mozzarella cheese, even in Italy.  The cheese is perfectly salted, soft, milky and overall, heavenly.

A Toute Heure features Caputo Brothers Creamery cheeses at to the delight of its loyal clientele.  Executive Chef Kara Decker is thrilled to offer Burrata and Burino, butter-stuffed fresh cheese, to her clients, and I cannot wait for my next visit to sample her summer menu.

For details on future events hosted by A Toute Heure, access its Events Page.

To learn about Caputo Brothers Creamery, where to buy its products and to find information about its future classes, access its website.

Cheers,

Veronique

 

Filed Under: Cheese, Culinary Travel Tales, Other Neat Things Tagged With: , , ,
2 July 2012 In New Jersey, Salt is Most Definitely Good for You

In New Jersey, Salt is Most Definitely Good for You

July 2, 2012 By

Hanger Steak

To describe Salt Gastropub as eclectic would be an understatement.  The place is decorated with a blend of 50s kitsch and lakefront cabin ware.  When I last visited, the bar area was buzzing with a happy-hour crowd and the dining room was filled with regulars.

Craft beer is king at Salt and the selection is interesting and extensive.  I ordered a Victory Headwaters IPA ($5.50) to start and a hoppier Troegs HopBack Amber Ale with my meal.

The dinner menu is beer-friendly and features many tempting options.  On my recent visit, my party sampled the Veggie Spring Rolls ($7.25) and the Goat Croquettes ($6.75).  The spring rolls were crispy and filled with a mixture of fresh vegetables and served with a sweet and spicy soy sauce.  The croquettes are Salt’s answer to mozzarella sticks in the form of panko-crusted, goat cheese-filled balls served with a poached pear and a balsamic reduction.

Goat Croquettes

It is also difficult to make an entrée section due to the creative options.  Some winning dishes are the Hanger Steak ($18.50), the Fish N Chips ($16) and the simply named Pork ($19).  The rosemary and garlic-marinated steak is served with roasted cherry tomatoes over mashed sweet potatoes and glazed with a sweet balsamic reduction – outstanding.  The fish and chips might be the best version we have enjoyed in quite some time.  The beer-battered tilapia is served with malt vinegar and a delicious house made remoulade sauce.  What is called “Pork” at Salt is a bacon-wrapped pork loin presented over creamy mashed potatoes and drizzled with a sherry vinegar cream sauce – absolutely to die for.

The service is beyond friendly and knowledgeable at this popular neighborhood restaurant and the fun energetic vibe of the place will sure make Salt a favorite of new guests and continue to exceed the expectations of regulars.

Open 7 days a week
Monday:  5:00 pm – 10:00 pm
Tuesday-Friday:  11:00 am – 12:30 am
Saturday:  2:00 pm – 1:00 am
Sunday:  10:00 am – 8:00 pm

109 US Highway 206
Stanhope, NJ 07874
973 347 7258

http://www.saltgastropub.com/

Cheers,

Veronique

 

Filed Under: Restaurant Reviews Tagged With: , , , ,
30 June 2012 2009 Tamaya Reserva Carmenere

2009 Tamaya Reserva Carmenere

June 30, 2012 By

Had this Chilean wine at a wine dinner at Morris Tap & Grill and really enjoyed its boldness and food-friendliness.

On the nose, the 2009 Tamaya Reserva Carmenere offers potent aromas of ripe raspberries with spicy and coffee notes.  On the palate, it’s a huge mouthful of rich, concentrated dark berries with a long spicy/peppery finish.

Pairings:  Grilled beef or lamb.  Sharp cheese dishes.

Style: Red

Grape Type(s): Carmenere

Region: Limari Valley, Chile

Around $10

 

Filed Under: Carmenere, Chile, Red Wine, Wine Reviews Tagged With: , , , , ,
29 June 2012 Tamaya and Lauca Wine Dinner at Morris Tap and Grill

Tamaya and Lauca Wine Dinner at Morris Tap and Grill

June 29, 2012 By

Beef Course

Last night, I had the pleasure of attending a Chilean wine dinner at Morris Tap & Grill in Randolph, NJ.  Chef Eric LeVine designed a creative tasting menu that helped showcase the various wines.  Here is what we enjoyed:

Avocado Shrimp Ceviche
Sauvignon Blanc, Lauca, Maule Valley, 2011

Grilled Seafood Sausage with Garlic Tomato Rice and Tarragon Aioli
Chardonnay, Tamaya, Limari Valley, 2011

Oven Roasted Pork with Mashed Yucca, Carrots and Grilled Corn
Pinot Noir, Lauca, Maule Valley, 2009

Pork Course

Chimichurri Beef Loin skirt Roulade
and Carmenere Braised Short Rib, Roasted Tricolor Tomato
Carmenere, Tamaya, Limari Valley, Reserva 2009

Dulce de Leche with Roasted Figs
Rose, Pink Goat By Tamaya 2010

Morris Tap & Grill is planning many fun events for the remainder of 2012 and you can stay abreast of all of them by following its Facebook Page or by subscribing to its newsletter.

Cheers,

Veronique

 

Filed Under: Other Neat Things, Restaurant Reviews Tagged With: , , ,
27 June 2012 2002 Chateau Preuillac Cru Bourgeois Medoc

2002 Chateau Preuillac Cru Bourgeois Medoc

June 27, 2012 By

Paired this French Bordeaux with rare roasted duck and it was a nice pairing.  In the glass, it’s brick red in color.  The nose is an appealing blend of plum, coffee and leather.  In the mouth, the stone fruit comes through along with vanilla and mocha notes.  Medium finish with softened tannins.

Pairings:  Grilled or roasted beef or duck.  Cheesy dishes.

Style: Red

Grape Type(s): 50% Merlot, 48% Cabernet Sauvignon, 2% Cabernet Franc

Region: Bordeaux / Medoc, France

Around $25

 

Filed Under: Cabernet Sauvignon, France, Merlot, Red Wine, Wine Reviews Tagged With: , , , ,
26 June 2012 2007 Vino Nobile di Montepulciano Fattoria Del Cerro

2007 Vino Nobile di Montepulciano Fattoria Del Cerro

June 26, 2012 By

Bright purplish ruby in the glass, this affordable Italian wine has a ripe dark fruit nose laced with spiced notes.  In the mouth, it’s round with a nice balance of rich dark fruit and chocolate with good acidity.

Had this 2007 Vino Nobile di Montepulciano Fattoria Del Cerro paired with rare duck and it was a nice pairing.

Pairings:  Grilled chicken or pork, cheese course, mushroom risotto.

Style: Red

Grape Type(s): 90% Sangiovese and 10% Canaiolo Nero

Region: Tuscany, Italy

Around $20

 

Filed Under: Italy, Red Wine, Sangiovese, Wine Reviews Tagged With: , , , , , ,
19 June 2012 2009 Castello Di Camigliano Rosso di Montalcino

2009 Castello Di Camigliano Rosso di Montalcino

June 19, 2012 By

Paired this Tuscan wine with my cheese course at a recent dinner party and it matched up well.  Lighter and fruitier than its counterpart, Brunello di Montalcino, this wine didn’t overwhelm the mild soft cheeses and stood up to the stinkier, riper ones.

In the glass, the 2009 Castello Di Camigliano Rosso di Montalcino is vibrant red and it offers bright fruit on the nose.  In the mouth, it’s well-balanced with a dark berry mixed with mushroomy/earthy flavors.  Meant to be drunk young, this affordable wine can be served on a Tuesday night with pizza or at a party with more complex dishes.

Pairings:  Grilled chicken or pork, cheese course, pasta with red sauce.

Style: Red

Grape Type(s): Sangiovese

Region: Tuscany, Italy

Around $22

 

Filed Under: Italy, Red Wine, Sangiovese, Wine Reviews Tagged With: , , , , ,
17 June 2012 The Food and Wine Chickie 2nd Annual Lobsterfest

The Food and Wine Chickie 2nd Annual Lobsterfest

June 17, 2012 By

Last night, I hosted a dinner party for close friends where lobster was king.  This was the 2nd annual “lobsterfest” I’ve held and think it’s a really fun concept that can be executed rather simply.

Friends always offer to bring “something” to my parties, and last night, I decided to take them up on it.  One friend was tasked with bringing potato salad (future post I hope) and another with bringing a few cheeses we could enjoy post-dessert.

I popped a few bottles of bubbly, what could be better with rich lobster?  2 ½ – 3-pound lobsters were boiled using my Boiling Lobster 101 technique, Lemon Butter Cream was quickly prepared and the party was on its way.  Dessert was my Easy Like Sunday Morning Key Lime Pie which is a popular summer dessert that’s easy to prepare using semi-homemade staples.

I urge you to try this type of party that’s both worry-free and very festive.  Your guests will appreciate the luxe meal and you’ll love that it can be put together in a breeze.

Enjoy!

Veronique

 

Filed Under: American, Entrees, Other Neat Things, Potatoes, Seafood Tagged With: , , ,
16 June 2012 Lobster Boiling 101

Lobster Boiling 101

June 16, 2012 By

The trick to making a perfectly-boiled lobster is to carefully time how long it is in the water.  This is the technique my dad’s passed on to me for solid results:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters, head first, into the boiling water.
  3. Bring the water back to a boil (should take 3-5 minutes).
  4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.
  5. Serve with Lemon Butter Sauce.

This method is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

Enjoy,

Veronique

 

Filed Under: American, Canadian, Entrees, Seafood Tagged With: , , , , ,
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