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The Scrumptious Pantry (Free subscription) | 20/11/2009
I love farro. Ever since living in Tuscany, farro is my preferred grain. In summer, we eat it cooked & cold with veggies and greens in salads. In winter, it is the base of warming stews and soups. And I love the earthy, hearty taste of farro cookies and cakes. Now, as days become shorter and the temperature drops (yes, even in Tuscany), there is nothing more scrumptious than the nutty-sweet taste...
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A Glass After Work (Free subscription) | 19/11/2009
***I received this wine as a sample*** L ast Friday brought an end to the first week at my new job, and what a wonderful and crazy week it was. Admittedly, I arrived bright and early on Monday morning to an empty office, as there was some rearranging of space and furniture being completed. By mid-morning, though, everything was moved from the hallways into my private space, which is as different from...
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The English Can Cook (Free subscription) | 18/11/2009
On Friday night Sam and Simon of TenGreenBottles , a small bespoke wine company based in Brighton provided my guests with matched wines. These guys are passionate about Italian wine having spent many years living and quaffing there. These were the wines: Aperitif - Domaine de la Paleine - Cremant de Loire (NV) (Sparkling ) Like cream soda for adults. Soft, buttery, drinkable. Starter - Cantina del...
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Chocolate Shavings (Free subscription) | 17/11/2009
Boeuf bourguignon is one of the main dishes of France's culinary heritage - one of those dishes that has been made by generations and generations each with its own tweaks. Stewed meat was always a classic in my family's Parisian kitchen, and making this in my kitchen sends me back to those nice family dinners. The bottom line is that boeuf bourguignon is extremely cheap to make, the only difficult...
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On the Wine Trail in Italy (Free subscription) | 15/11/2009
Only 39 selling days till Christmas There are all kinds of things to distract one in the wine business these days. Confluences abound yet points of view are so diverse that to troll the top 100 wine blogs is to get a combination of blunt head trauma, whiplash and a serious case of confusion. The last week I have been going around in the car trying to sell cases of wine, and believe me it hasn’t...
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The Wine Cask Blog (Free subscription) | 14/11/2009
On a recent Boston excursion, (NW) pulled this from his ample cellar--Ahhhhh, Venice!!! (NW) and I and our 2 adoring babes for life, spent some time in Italy and laid our heads down at this working winery and birth home to Mona Lisa--Yes, THE Mona Lisa. (NW) has had this cellaring for some time. It presented with a mature rim and slight bricking with a very finessed bouquet of tobacco and dark cherry...
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Accidental Hedonist (Free subscription) | 13/11/2009
Way back in 2004, one of the first projects I worked on for Accidental Hedonist was a series of posts dealing with Italian food. My goal with these posts (as with most of the other articles on this here site) was to learn as much as I could until I lost interest or moved on to another topic. This entry is nothing more than an index of the posts that I deem relevant to the grand topic that is Italian...
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Italy Down Under (Free subscription) | 13/11/2009
He confessed a love for classic Italian wines like Nebbiolo, Chianti, and Dolcetto. He loved the ripe fruit and bright acidity that make these wines so good with food . [...]
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WHY WINE BLOG (Free subscription) | 10/11/2009
Tonight I added another favorite place to eat in Syracuse, Joey's Italian Restaurant . Shirley and I have been dining here for the last 10 years and it seems that the food just keeps getting better and better. Best of all is the fabulous and always changing wine list. The best wines always remain, while others are always changed out in order to keep the list fresh. The only downside is the lack of...
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Just Cook It (Free subscription) | 09/11/2009
If it’s comfort food you are after, there are few better options than gnocchi. These little pillows of deliciousness deliver satisfaction in ways that a mound of pasta could only dream of. They have a dense chewiness and a slightly sticky texture that holds onto whatever sauce they are coated in making each one a ferocious nugget of flavour. They almost invite you into the bowl like tiny carbohydrate...
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Off The Presses (Free subscription) | 09/11/2009
Wine Spectator just published, on-line, one of my periodic interviews of non-industry people talking about wine. This one's with Bryan Batt, who plays art director Salvatore Romano on "Mad Men." Here it is: Mad Men's Bryan Batt The actor who portrays the art director in AMC's Mad Men enjoys exploring new wines, along with food pairings By Robert Simonson Actor Bryan Batt, 46, plays art director...
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The Cheeselover (Free subscription) | 08/11/2009
I’ve spent the last couple of days at an organic estate in Tuscany which produces almost all its own food - olive oil, flour, bread, cheese, vegetables and, of course, wine. The cheese, a sheeps' cheese called Pecorino is the most common type produced in Tuscany and comes from milk produced from the sheep who graze the estate. They have two main types - pecorino fresco, the young cheese which...
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Over a Tuscan Stove (Free subscription) | 08/11/2009
Cinta Senese pigs are not the only ones pigging out in Tuscany In Italy, thirteen at the table is unlucky as it is the same number Jesus had at the last supper and look what happened to him! However, for me thirteen has always been my lucky number and this week myself and twelve other foodies took on Chianti and were very lucky! Blessed with good weather all week, except for a morning drizzle in Siena,...
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Frankly My Dear (Free subscription) | 05/11/2009
A couple weeks ago I was going on, as I’ve been known to do, about how my personal wine geek preferences seem to be a leading indicator of what shows up in the New York Times. Yes, I know one really has nothing to do with the other. But I still get a kick out of it. I’ll quote a portion of that post: “…if my personal obsessions are good indicators of what you'll see in future...
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Cuvée Corner Wine Blog (Free subscription) | 04/11/2009
If you are not familiar with Brancaia, but you're in love with Super Tuscans or maybe you just want to become more familiar with wines that have this moniker, then this is a great wine to get a hold of, one thing I can promise you won't be disappointed. If your new to wine and are looking around your favorite wine store for a "Super-Tuscan" and maybe you don't want to look foolish and you're...
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