Chanterelles, Shrimp and Chardonnay
Chanterelle mushrooms were lightly sautéed in butter, tossed onto guitar pasta with (variegated) thyme and bbq shrimp …
CategoriesAppetizers Tastings
Spiced Nuts
Yesterday, I roasted raw almonds at 350 °F because it is the default on our oven. We were going out to meet people, so I chose roasting higher than the 300°F I usually use. After 15 minutes, they were tasted and determined not done. I planned to turn them off
CategoriesWine Tasting Notes
Xarel·lo and Shrimp on the BBQ
Aroma: smell of a garden, grass and herbs Color: medium gold Taste: white fruit, complex, even without being blended with another type of grape. 100% xarel-lo
CategoriesTastings Vegetables
Bread Salad
Bread Salad with Leftovers Make ratatouille for dinner. Save the leftovers. Tear up old bagels, stale bread. Add chopped red onion, fresh tomatoes, or leftover canned tomatoes, left over ratatouille, and dress with quality olive oil and balsamic vinegar. Refrigerate until ready to serve. Garnish with fresh herbs (thai basil,
Madeleines
Madeleines – Quick Beat the eggs with a whisk, add the sugar and whisk briefly. Pour the flour into a strainer, add the baking soda and salt and tap into the mixture. Add the zest and gentle mix. Put a lid on the bowl and rest in refrigerator for 1
Pork Roast Grilled for Adobado
Grilling pork roasts for Adobado Remove any weird ‘silver’ skin from meat. The photo at right is the silver skin on ribs, but where ever you find it, it’s a good idea to remove it. The cover the meat in a nice rub. See second picture for ingredients. Wrap in