Is there any better combination than bacon, cheese, and potatoes? Tartiflette INGREDIENTS: 2 1/2 lbs potatoes, peeled 2 tablespoons oil 1 medium onion, thinly sliced 1/2 lb slab bacon, cut into small dice 3/4 cup white wine salt and pepper 1 lb Reblochon cheese METHOD: Preheat oven to 350 degrees F. Place the potatoes in [...]
Archive for January, 2011
Small Regions of France
January 30th, 2011
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Small Regions of France Farpointe Cellar Tasted Sunday, January 30, 2011 FLIGHT 1 2006 Domaine Olivier Hillaire Châteauneuf-du-Pape Les Petits Pieds d’Armand – France, Rhône, Southern Rhône, Châteauneuf-du-Pape A load of dark chocolate upfront, with hints of tobacco and wet earth. The raspberry liqueur and floral notes in the middle are very good. Rich, dark [...]
South American Wines
January 29th, 2011
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South American Wines Farpointe Cellar Tasted Saturday, January 29, 2011 FLIGHT 1 2007 Finca y Bodega Carlos Pulenta Corte A Vistalba – Argentina, Mendoza, Lujan de Cuyo, Vistalba Lots of spice and floral notes on the nose. Cinnamon, cloves, lavender, and perfume. The palate is more fruity than the nose, but it still had those [...]
Double Blind Tasting – 1/23/2011
January 23rd, 2011
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Double Blind Tasting – 1/23/2011 Farpointe Cellar Tasted Sunday, January 23, 2011 FLIGHT 1 2008 Clawson Creek Vineyard Pinot Noir Angela – USA, Oregon, Willamette Valley Dark red in the glass. A nice mix of mushroom and raspberry on the nose, With a little spice and cherry thrown in. Soft and smooth on the palate, [...]
Brussels Sprouts with Browned Butter and Hazelnuts
January 22nd, 2011
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If you don’t like Brussels sprouts, this is a tasty way to cook them. You can use any kind of nut you want. I’ve tried it with pecans and walnuts. Brussels Sprouts with Browned Butter and Hazelnuts INGREDIENTS: 3 tablespoons butter, unsalted 1 pound Brussels sprouts, trimmed and quartered 1/4 cup hazelnuts, chopped 3 tablespoons [...]
Roasted Split Chicken with Mustard Crust
January 22nd, 2011
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Here’s a quick way to cook a juicy chicken. Add a little white wine to the deglaze the pan after cooking the chicken and reduce by half. Then add a cup or two of homemade chicken stock and reduce that by half. Roasted Split Chicken with Mustard Crust INGREDIENTS: 2 tablespoons chopped garlic 2 tablespoons [...]
Red Blends
January 22nd, 2011
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Red Blends Farpointe Cellar Tasted Saturday, January 22, 2011 FLIGHT 1 2005 DiStefano Meritage – USA, Washington, Columbia Valley A nose of raspberry and barnyard lead to subtle spice and floral notes. The tannins are ripe, and the floral, spice, and earth flavors are really good. The finish has a sweet berry flavor that last [...]
Simple Winter Squash Mash
January 17th, 2011
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This is such a simple recipe, but the end result is very tasty. Simple Winter Squash Mash INGREDIENTS: 1 winter squash, or sugar pumpkin 2-3 sage leaves, finely chopped 2 tablespoons butter, grass-fed salt METHOD: Preheat oven to 350 degrees F. Cut the squash in half, scoop out the seeds and place face down on [...]
Cote De Porc a La Charcutiere
January 17th, 2011
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I’ve never been a big pork chop fan. Probably because I’ve never had a good pork chop dish. This one makes me feel like I’ve been missing out. And once again, it’s all about the sauce. I know I harp on this, but having a good stock makes all the difference. If you don’t like [...]
Italy
January 15th, 2011
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Italy Farpointe Cellar Tasted Saturday, January 15, 2011 FLIGHT 1 2005 Tenuta Caparzo Brunello di Montalcino – Italy, Tuscany, Montalcino, Brunello di Montalcino The nose was very earthy, with lots of dried cherry and tobacco. Perfume and spice round out everything. The palate is extremely dusty, with loads of black cherry and spice. The mid-palate [...]
