Food

I made this pie a few weeks ago and I am still remembering devouring this beauty! It has all the greats of spring; ramps, spring chard,morels, asparagus, spring chevre, kale flowers and Parmigiano Reggiano. In fact, I couldn’t get a good picture because I just dug right in, (above). Here’s how I made it.             Since it is my favorite time of year to take my kids foraging, we set out in the Ohio wilds and found some wild ramps and one small morel mushroom. Luckily my Amish friends took me out to thier favorite places and this is what we found. Wicked! So are we ready with all our stuff for a great pie? Heck yea! Preheat the oven to 485 degrees. Ingredients: One dough ball from my Easy Dough recipe on this blog One tablespoon of extra virgin olive oil Three ounces shaved Parmigiano Reggiano Six or seven fresh ramps Two or three leaves of spring swiss chard One, four ounce ball of fresh chevre goat cheese Six medium morel mushrooms Four sprigs of asparagus And a Handful of kale flowers              Cut the stems from the chard and peel the asparagus (if you wish).    Form the pizza disc then brush the extra virgin olive oil on the dough, place the parmigiano, leek, chard and goat cheese on top.    Place morels and asparagus on the pizza and slide the pie into the oven with a pizza peel or a cutting board Cook for 12 to 14 minutes or until brown and cooked through. Place the Kale flowers on top. (I was so frenzied that I started gorging before I remembered them- above)  Look at that cornicione!  Great pizzas lead to great memories.

Our last post was about an outstanding cabernet sauvignon, so let’s check out another. This one, from BenMarco, comes from the Mendoza region in Argentina. Every time I taste a wine from Argentina I ponder whether to call it “Argentine” or “Argentinian.”  It turns out both are acceptable.  Argentinian tends to be used more by Europeans, which of course makes it fancier.  And while I appreciate European culture, I’m all about concision. Argentine has two fewer syllables and therefore it gets my vote.  I’ve also heard somewhere that the correct usage would be Argentine wine, made by Argentinians. But we’re not here to debate nuances of language, we’re here to taste wine.  And this is a really good one. The nose of this wine is just lovely, with powerful vanilla, dusty blackberry and black currant aromatics.  It’s quite good on the palate too, offering well-concentrated blackberry, cherry, plum and currant flavors that are harmoniously balanced.  The acidity is great too, giving the wine a vibrant liveliness.  Soft tannins add a slight texture to the mouthfeel.  This is a very tasty and extremely drinkable cabernet. Wine: BenMarco Cabernet Sauvignon Variety: 90% cabernet sauvignon, 5% cabernet franc, 5% merlot Vintage: 2010 Alcohol: 14% Rating: 90 Price: $20.00 Find BenMarco Cabernet Sauvignon with Snooth Disclosure: This wine was received as a sample.

May 22, Coffee addiction. Is it a problem? - People worry about coffee addiction and how it impacts their lives. B...

Paul Mitchell Bonarrigo (Photo from Messina Hof Winery) News: Paul Mitchell Bonarrigo Receives UC Davis Winemaking Certificate The credentials and winemaking accolades of Paul Mitchell Bonarrigo, son of Paul V. and Merrill Bonarrigo and heir-apparent at Messina Hof Winery, continue to grow. As reported in a recent Messina Hof Winery Newsletter, Paul Mitchell has just received a Winemaking Certificate from the University of California, Davis extension program. Paul began apprenticing under his father, Paul V. Bonarrigo, as a child and teenager, and he grew up working in all of the areas of the winery. For the past three years, Paul V. and Paul M. have been collaborating on winemaking duties here at Messina Hof all while Paul M. and their knowledge and expertise have grown that much stronger. An example of their combined winemaking ability is the recently awarded Messina Hof (Texas Appellation) Tribute to Heritage, Father and Son Cuvee, Naturally Sweet, Riesling 2012. This wine garnered a gold medal in the 2013 Dallas Morning News – Texsom Wine Competition (click here for more information) The wines of Messina Hof appear to be in good hands now and for a long time into the future! Congrats to Paul Mitchell.

FINAL SPREE OF T20 FEVER AT ISLAND BAR The Island Bar at Shangri-La’s-Eros Hotel, New Delhi welcomes enthusiastic game lovers to the final spree of T20 fever. Guests are invited to experience the same thrill as watching the matches live in the stadium and enjoy the final countdown of the cricket fever. Island Bar has been decorated to give a stadium like feel to bowl guests over with an amazing line up of theme-based packages. During the live match hours, buy one and get one free on select beverages. Alternatively, guests can choose The “Beverage Premium League” offering unlimited premium liquor, crispy and tangy Chef’s signature appetizers, priced at Rs.2000. Guests can also choose to go for the “Straight Drive” package to revel in premium Indian liquor and Chef’s signature appetizers for Rs. 1500. Beer lovers can indulge in the “Budweiser Bucket” for Rs.999. Guests can catch a perfect cricketing interlude at the Island Bar. For details, contact 91 11 4119 1030

#bbpBox_337362692669050881 a { text-decoration:none; color:#D0001E; }#bbpBox_337362692669050881 a:hover { text-decoration:underline; } @beerpulse BeerPulse 1 case each of Lost Abbey Red Poppy & Port Hop-15 back online for ordering at @CraftshackBeer http://t.co/KuyHZR518R #sponsored 6 minutes agoReplyRetweetFavorite

These crisps, made mostly from potato flour but with also many other grains, looked sort of remotely like narrow-rippled potato chips, except with very weird, irregular shapes and some wiggle on the surfaces. ...

There have been numerous studies on coffee and diabetes, showing how coffee can reduce the risk of the onset of Typ2 diabetes.

Hamburger and Super Size Hot Dog BunsSubmitted by isand66 on May 22, 2013 - 4:40pm. It's Memorial Day this weekend believe it or not.  Doesn't feel like it's almost June, but it is certainly time to grill some hot dogs and hamburgers.  I hate using store-bought rolls since I know I can make ones myself that are far superior.My wife insists that the only rolls worthy of using for hamburgers and hot dogs must be light white bread rolls.    I have been real busy at work so it's been difficult to find time to bake as much as I would like so a quick yeasted roll recipe would have to do.  With that in mind I adapted a recipe from Peter Reinhart's Artisan Breads Every Dayand added a few twists.I decided to add some parmesan cheese powder and some dried chives just to make it a little interesting.I used the overnight retardation method which helps build some extra flavor.I must say that overall these came out nice and flavorful and were perfect for our hamburger and hot dog dinner the other day.DirectionsMix flours with yeast to combine.  Next add remainder of the ingredients keeping about 30 grams of milk back.  Mix on low-speed or by hand for 1 minute and let the dough rest for 5-10 minutes to absorb the flour.Add the balance of the water if needed and mix for another 4 minutes.  The dough should come together and be scraping the side of the mixing bowl and be nice and fairly smooth but still tacky.Remove the dough to your work surface and knead by hand for 1 minute.  Do about 3-4 stretch and folds and put in a well oiled bowl or container with a cover.  Put it in your refrigerator immediately.You can keep it in your refrigerator for about 24 to 36 hours.  I ended up baking it in the morning so it was only in my refrigerator for around 14 -15 hours.   The dough should double while in the refrigerator.When ready to bake the rolls or bread, take it out of the refrigerator and immediately weigh out your pieces or loaves and shape as desired.  I made simple round rolls and some hot dog buns.  I think it is time for me to buy a hot dog pan since I can't seem to get the size right and ended up with gigantic size hot dog rolls.  Next, let them rise for 1 hour on a cookie sheet with parchment paper.After 45 minutes turn your oven up to 350 degrees F. and prepare your rolls as desired.  I beat 1 whole egg mixed with a little water and put an egg wash on each roll.  At the 1 hour or so mark pop them in the oven with steam and turn once after about 15 minutes.  These should take about 25 minutes to cook thoroughly.Let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Our office internet is misbehaving and it's hard for me to post new content without wasting hours of time waiting for things to upload. At any rate, I am reposting this post on kamansi from 8 years ago because of a question posed to me yesterday about the difference between kamansi and rimas...