So rich, so creamy, and so delicious– and it is all plant-based!Using farro, rather than rice, creates a texture similar to risotto for this recipe. Yet, the farro creates more of a nutty feeling, in addition to the natural creaminess. And, cooking with wine (as you know) offers a richer, more profound profile than just…
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I vividly recall a conversation surrounding the creation of this dish. I KNOW it was with my dad in Mexico – BUT, for the life of me, I cannot recall the context. I cannot.Blame it on the tequila? Naw…We’ll just go with age. Bucatini is such an unusual cut of pasta. It’s almost magical. How…
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I’m not a fan of sweet wines – fortified or not.I lean towards the drier varieties.There was a time I went for the big, bold, reds – and reds only. I have learned, though, as has my palate grown, to appreciate ALL wines**. In fact, I really love exploring, investigating, and tasting all varietals –…
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It’s nothing special, in terms of the simplicity of ingredients. However, if you have not yet cooked your rice with a rich red wine and served it with creamy, tangy, tart blue cheese stuffed olives, you’re missing out. Add a touch of sautéed chicken and a whole bunch of fresh herbs, and you’ve really outdone…
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As rosé season comes to a close (well, in MY mind it’s always rosé wine season, #roséallday), it’s time to garner strength, leap into the breach, and cook a little with the cherished nectar. Today, we have Lemon Rosé Pasta: homemade linguine noodles cooked in rosé wine (you may have to double the recipe –…
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Teaching a cooking class a few months ago, I met a woman very near and dear to my heart. Candace touched my soul for a variety of reasons and I will cherish my evening with her – along with the rest of the gang – for years to come. One of the special moments we…
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Fricassee or fricassée/ˈfrɪkəsiː/ is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce. Fricassee is an old term, first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to…
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mé·lange māˈlänj/ mixture; medley a mixture often of incongruous elements from French mélange, from mêler ‘to mix.’ Mélange got mixed into the melting pot of English back in the 1600s. It derives from the Middle French verb mesler, which means “to mix.” “Mélange” is actually one of several French contributions to the English body of words for miscellaneous mixtures. “Pastiche” (meaning “a composition…
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I’ve said it before, and it does NOT happen all too often, but once in a blue moon, I have a splash of leftover wine from the night before. I’m not typically a white wine drinker, but loved the fresh, clean effervescence of my first sip of Grooner Grüner Veltliner. A new grape to me, apparently…
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Fall is in the air. Actually, it’s HERE. Physically here. Fall is my very favorite season, as you know, other than the fact that it stands as the forerunner and sure sign of the bitter cold to come. Aside from all that, the winter produce and shift from light summer delights enthralls me. As does…
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