Archive for the ‘Fun In The Kitchen’ Category
The main reason fish is better at restaurants, aside from the lavish amount of butter they use, is they buy the best, freshest fish possible. Buying equally high quality ingredients allows amateur chefs the opportunity to make food as good or better than most of the restaurants you will ever eat in.
Older wines, especially mature Bordeaux often develop truffle aromas, along with numerous other complexities. Pairing those characteristics found in older wines with truffle dishes is a naturally perfect combination. Especially when it is so easy to do.
The best things about using truffles is, with only the assistance of a truffle grater, anyone can create a perfect dish that will have everyone at the table salivating for more!
Rule #1 When thinking about which wines to open for Thanksgiving, serve wine people are going to like. It’s a simple explanation, but simple is often the best solution, especially when it comes to Thanksgiving wine and food pairings. Pairing wine with food is supposed to be fun. not rocket science.
The humble cheeseburger is the perfect and potential, quintessential, American, summer dish. They are easy to make and it’s the perfect wine and food pairing for Cabernet Sauvignon too!
There is very little to grilling perfect veal chops. The key being, don’t overcook. While you’re waiting for your chops to finish grilling, grab a bottle of Chateauneuf du Pape for the perfect wine and food pairing.
The key to crab cakes is no different than any other great dish. Find fresh Dugeness crab. If you’re getting ready to put your cakes together, feel free to grab a bite or two of the crab when no one is looking. It’s fun, builds your appetite and gets you in the mood to create.
Lamb has enough fat and flavor to work well with young, rich, tannic Bordeaux wines, or the subtle, earthy, qualities encountered in mature, Bordeaux wine.
As Salmon Confit is not far from raw, it’s imperative to obtain the freshest fish you can find. Paired with the wine of your choice, this dish looks great and tastes even better!
When it comes to colder weather, few dishes offer better food and wine pairings with Bordeaux wine than slow cooked lamb, especially braised or in stew. Slow cooking releases flavors and fats that coupled with wine, offer sumptuous, rich, savory, dining experiences.