I’ve been looking for an excuse to checkout the German Deli and this recipe was it. The recipe is impossible to mess up, but you do need high quality German ingredients. The good thing about this recipe is you don’t – and shouldn’t – follow it exactly. Just use what you can find. I didn’t [...]
Archive for October, 2010
Trick or Treat!
October 30th, 2010
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Trick or Treat! Farpointe Cellar Tasted Saturday, October 30, 2010 FLIGHT 1 2009 Orin Swift Abstract – USA, California, Sonoma County The nose had loads of chocolate covered oak, blackberry and raspberry, spice and vanilla, and a little earth at the end. The palate was soft, with cherry and strawberry, mocha and spice, and a [...]
Braised and Glazed Butternut Squash
October 25th, 2010
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I made Braised and Glazed Butternut Squash. INGREDIENTS: 2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 11/2 lbs. butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes 1/4 cup vegetable stock or water Salt and freshly ground black pepper Chopped parsley leaves for garnish METHOD: Put the oil and [...]
Tender Beef Tongue with Onions and Garlic
October 25th, 2010
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I made Tender Beef Tongue with Onions and Garlic. INGREDIENTS: 1 beef tongue 1 medium onion, finely chopped 1 shallot, finely chopped 2 cloves garlic, minced 1 jalapeno (optional), sliced in half or minced Pinch of red chili flakes 1 bay leaf METHOD: Put all ingredients into a pot and cover with water. Bring to [...]
Demi-Glace
October 24th, 2010
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If you took the plunge and made veal stock, here’s a quick and dirty way to use some of that to make a demi-glace. The recipe is pretty simple: 1 part red wine, 3 parts veal stock, and a few chopped shallots. Put the wine and shallots in a pot over high heat and reduce [...]
Basic Brown Veal Stock
October 24th, 2010
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Have you ever wondered why your meat dishes and stews taste like crap? You know the ones I mean? The ones were the recipes call for beef stock or beef broth? It’s not because you’re a bad cook. (Well, you might be, but in that case everything you make tastes like crap.) It’s because you’re [...]
Blind Tasting
October 23rd, 2010
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Blind Tasting Farpointe Cellar Tasted Saturday, October 23, 2010 FLIGHT 1 2007 Seven Hills Malbec – USA, Washington, Columbia Valley, Walla Walla Valley The nose had tobacco and blueberry, bouquet garni and shaved chocolate. The palate was rich, with dark chocolate and blueberry, herbs and pepper, and a good tobacco finish. (93 Points) 2005 Giovanni [...]
Roasted Cauliflower with Lemon Mustard Dressing
October 18th, 2010
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I made Roasted Cauliflower with Lemon Mustard Dressing from The Primal Blueprint Cookbook. INGREDIENTS: 1 head cauliflower, cut into small florets 3 tablespoons oil 1 tablespoon lemon juice 1 tablespoon dijon mustard 1/3 cup coconut milk, or half & half 1/3 cup walnuts, hazelnuts, or pecans 1/8 teaspoon freshly ground black pepper METHOD: Preheat oven [...]
Chicken Breast with Orange, Olives and New Potatoes
October 18th, 2010
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I made Chicken Breast with Orange, Olives and New Potatoes Recipe courtesy Tyler Florence INGREDIENTS: 2 large chicken breasts, split in half down the middle – skin on Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 cup medium black olives, pitted 1/2 orange, sliced into round circles 4 large new potatoes, skin-on, [...]
Wines of Napa and Sonoma
October 17th, 2010
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Wines of Napa and Sonoma Farpointe Cellar Tasted Sunday, October 17, 2010 FLIGHT 1 2006 Bond St. Eden – USA, California, Napa Valley The nose had cherry and forest floor, plum and spice, mocha and raspberry, and some oak at the end. The palate was soft, with cherry and chocolate, raspberry and plum, spice and [...]
