Today we celebrate 19 years together so last night I went to the cellar and brought out something to take with us tonight when we dine at our favorite local Italian restaurant, Domani Star. Tommorow I’ll add a review of the wine on to this post and I’ll describe the meal we had with it! … Continue reading
Fica C’a Cicculata (wine-soaked figs with chocolate ganache, pistachios and sea salt
From La Cucina Italiana magazine 45 minutes 12 dried figs 1 cup dry white wine 3 ounces good-quality bittersweet chocolate (do not exceed 62% cacao), finely chopped generous pinch fine sea salt 1/4 cup plus 2 Tbsp. heavy cream 1/4 cup roughly chopped shelled unsalted pistachios flakey coarse sea salt for topping *will need a … Continue reading
Thank You Ina Garten……..
…you inspired me to do something with our brussel sprouts, just cut down, that surprisingly survived hurricane Sandy, frosts and numerous rain storms. I love your new cookbook!
Navy Bean Soup With Italian Sausage (convertible to vegetarian or vegan)
To convert this recipe to vegetarian or vegan replace chicken broth with vegetable broth and instead of the sausage, add some garlic, fennel and olive oil into the mix. 1 1Lb. bag of dry navy beans 4 cups chicken broth 5 cups water (it will boil down about 1 cup) 3 bay leaves 1 large … Continue reading
2010 Beringer, Knights Valley Cabernet Sauvignon
This is one of my many everyday wines. It is deep and inky in color with notes of blackberry and herbs. The body is medium to heavy with sumptuous tannins. Don’t expect high complexity with this wine, but enjoy it’s “aim to please” nature.
Homemade Ravioli With Ricotta, Spinach and Pancetta
Adapted from The Silver Spoon Cookbook serves 6 Make any basic pasta to serve 6 Filling 1 11 ounce bag of baby spinach 1/4 Lb. pancetta, minced 2 1/4 cups ricotta cheese 2 eggs, lightly beaten 2 Tbsp. freshly grated Parmesan cheese salt and pepper, to taste 1. Cook spinach, drain well and chop 2. … Continue reading
Red Wine, White Wine, Fine Food Too! 