If food is the body of good living, wine is its soul.”  Clifton Fadiman

Game Day or ANYDAY-These burgers ROCK!

While I was shopping at my local Publix yesterday trying to decide “what’s for dinner tonight” the nice lady at the food sampling booth had just prepared “Game Day Sliders” for the upcoming Super Bowl Sunday shoppers. I have been known to hover around the booth to wait for a sample or two. Yep, I admit it!
Well, today I am glad I did!
I knew what the dinner was going to be AND what wine would be big enough to stand up to these full-of-flavor burgers.

Juicy beefy burgers filled with green chiles and spices then piled high with creamy cool slices of avocado and Jalapeño Monterey Jack Cheese slices and Sweet n’Sour Onions.
I whipped up a delicious batch of Sweet n’ Sour onions with the surplus of onions that I had hanging around my kitchen. THAT was great idea! It only take a few minutes to make these sweet and savory onions which is almost like an onion jam and they can be refrigerated to use any leftovers for many other dishes.
Big Flavors and Delicious!

Pairing wines with burgers can be tricky,especially a burger with lots of bold flavors going on as in this recipe.
I’ve got the PERFECT PAIRING FOR THIS! IN SITU CARMENERE 2009 A Chilean Wine from the Aconcagua Valley.  This BIG,BOLD and very VERSATILE Wine is produced in the one of the hottest and driest regions of Chile.In the afternoon,the very hot air is replaced by the cooling dry air from the Pacific Ocean which makes for perfect growing conditions.
Once a blending grape in the Medoc Region of Bourdeaux,France,CARMENERE is now primarily grown in Chile.

PAIRING Carmenere with Burgers:
This earthy,deep rich ruby red wine with its bold flavors of blueberry,blackberry,coffee,spices and sturdy tannins stand up to the bold Southwest flavors in this recipe.

***REMEMBER THIS WINE PAIRING FOR SUMMER GRILLING! This versatile red wine from Chile is THE wine for drinking with grilled meats and vegetables as well!

THE RECIPE: GAME DAY BURGERS RECIPE FROM PUBLIX APRON’S SIMPLE MEALS

MODIFICATIONS: I added CUMIN to the recipe and used Jalapeño Monterey Jack Cheese Slices instead of Cheddar. Also,if you don’t want to use the dip or can’t find it,use a Southwest flavored Ranch Dip. This would work deliciously!

Ingredients
1 1/2 lb ground beef chuck
1 (4-oz) can diced green chiles (undrained)
1 tablespoon green pepper sauce
1 packet fajita seasoning mix (about 1 oz)
1 avocado
12 Bakery dinner rolls (sliced for buns)
1/2 cup jalapeño Cheddar dip, divided

Prep and Cook: 20 minutes (Makes 12)

Steps
Combine ground beef, chiles, pepper sauce, and seasoning mix until blended; shape into twelve patties about 1/2-inch-thick (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Add patties; cook 3–4 minutes on each side or until desired doneness. Slice avocado thinly.
Place in each bun: beef patty, avocado, and 2 teaspoons dip. Serve.

RECIPE FOR THE SWEET n’ SOUR ONIONS:

Onions sauted in wine and vinegar – contributed by Rebecca A. C. Smith
2 lbs. onions, peeled and quartered
4 Tbs. olive oil
1/2 tsp. salt
1/2 cup wine vinegar
4 Tbs. sugar
1/4 cup water
Saute onions in olive oil over low heat until golden brown. Add salt, sugar, wine vinegar and water. Bring to a simmer and allow to simmer uncovered for 20 minutes.

Roden, Claudia. Mediterranean Cookery. New York: Alfred A. Knopf, 1992, p. 82.

Priced under $20.

Widely available.

Check it out at:  COOL SPRINGS WINE AND SPIRITS Franklin,Tennessee

CHEERS!

‘All I really need is love, but a little chocolate now and then doesn’t hurt…’
Lucy Van Pelt, Peanuts 

How do YOU celebrate Valentine’s Day?

How about a delicious Wine and Chocolate Pairing along with juicy strawberries and whipped cream!

PINK,SPAGO AREGENTO by RIONDO USA~ A fresh,light bodied sparkling Italian wine with floral essences and strawberry aromas~ IS A PERFECT MATCH WITH SALTED CHOCOLATE SHORTBREAD COOKIES with Cacao Nibs

I have found the key to the beginning of any celebration!

Always start off  your evening with a flute of CRISP,SPARKLING WINE.

Valentine’s Day (or night) is no exception. Creating a perfect gourmet meal for your sweetie or a batch of Valentine-themed Chocolate Shortbread Cookies to share and you will be a big hit for Valentine’s!

Have you tried to pair Chocolate and Wine? Do you know which wines pair with chocolate?

Who doesn’t love Shortbread Cookies ESPECIALLY when you add rich chocolate and the subtle crunch of Himalayan salt or another coarsely ground salt. Admittedly,I am in love with the sweet/salty combination of foods. When I found this recipe,I just knew I had to make these cookies;rich and intense chocolate combined with butter and a hint of crunchy salt-YUM!

I could not resist.

About a year ago,I first served PINK to my guests for dinner party. Everyone LOVED the crispness of this fresh and fruity,pink sparkling wine. It is dry with light effervescence “FRIZZANTE” and intense floral and fruity aromas with distinct strawberry notes which makes it a perfect aperitif wine AND dessert pairing wine.

PINK is not too sweet,not too dry,just soft and fruity. 

Pink Spago Argento is produced in Veneto,Italy-the same region where Prosecco is produced. Pink a delightful combination of non-vintage floral and fruity grapes from this region and leaving the grape skins in a little longer produces a beautiful CLEAR pink color. The Varietal Blend is 100% Uverosato. The alcohol content is %10.5.

Pairing:
When pairing wines with chocolate,match the intensity of the chocolate and sweetness of the dessert with the sweetness and fruitiness of the wine.

Pink really pairs well with the buttery and intense chocolate in this shortbread cookie as well as the subtle crunch of the cacao nibs and salt. The floral aromas and strawberry fruitiness enhances the deep chocolate flavor and the nice the crunch of salt and cacao nibs.

A Savory Pairing:

Soft,rich and creamy cheeses such as a French Brie or Italian Taleggio served with toasted,buttered crostini are also a perfect match with PINK,SPAGO ARGENTO.

If you are so inclined and want to see how delicious this pairing can be, HERE IS THE RECIPE:
Yield : Makes about 3 dozen 1 by 2½-inch shortbread
Ingredients
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
¼ cup plus 2 tablespoons cacao nibs, crushed with a rolling pin
1 teaspoon fine or coarse sea salt
12 tablespoons (6 ounces) unsalted butter, at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
Directions
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325°F. Line two baking sheets with Silpats or parchment paper.

Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in another small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrape the sides and bottom of the bowl. Mix in the vanilla. Add about half of the flour mixture and mix on low speed. Add the remaining flour-cocoa mixture, stopping as necessary to scrape the bowl. Once incorporated, mix on medium speed for 1 to 2 minutes. Mix in the nibs and salt. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)

On a lightly floured board, or between two pieces of parchment paper, roll the dough into a square ¼ inch thick. Cut into 1 by 2½-inch rectangles or other desired shape, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.

Bake for 15 minutes, rotating the pans once halfway through baking. It is sometimes difficult to know when chocolate cookies are done. One of the best indications is the scent of baked cookies in the air. And when these shortbread cookies are gently nudged, they shouldn’t feel soft but the bottoms should seem crisp.

Remove the pans from the oven and transfer the shortbread to a cooling rack to cool completely.

The cookies can be stored in an airtight container for up to 1 week.

THANKS to  COOKSTR and Elizabeth Faulkner for the fabulous recipe!

***NOTE: I used PINK HIMALAYAN SALT AND SPRINKLED THE COOKIES WITH RED SUGAR-THE KIND YOU BUY AT CHRISTMAS…..That was another nice subtle flavor added to the cookies.

***We used a 3 1/2 inch Valentine’s Heart Cookie cutter which produced about 14 cookies.

Ingredients

Roll out the dough and use your favorite cookie cutter

Make sure the cookies are about 1 inch apart

If you decide to make the chocolate shortbread cookies,I highly recommend a bubbly glass of PINK during the cookie-making process!
MAKE COOKIES WITH THE ONE YOU LOVE!

CHEERS!

 “The success of the dinner depends as much upon the company as the cook.”
                                        Ward McAllister, (1890)

New Year’s Resolution for 2012-MORE Couples Dinner Parties at my house.

Not what you expected?
I already exercise enough and don’t watch too much TV anyway. Being the self-proclaimed FOOD REBEL that I am,sticking with this resolution should be easy. Short Ribs are one of my winter time favorite comfort meals. What better way to share that comfort than with 4 couples celebrating friendship with food and wine on a cold Saturday evening. I planned the meal and asked everyone to bring a a side dish for sharing with our dinner.

Casual,warm and Rustic Meals shared with my friends is my favorite way to entertain. And,there is nothing better than enjoying a great glass of wine or two that is in harmony with the food I am serving. The meal,the food,the wine and the friends were especially all in harmony this Saturday night.

The Menu:

Oven-Roasted Beef Short Ribs with Pomegranate Glaze

Lazarolli’s Raviogi~ Their version of Italian-style Pierogies~Filled with Yukon Gold Potatoes,Caramelized Onions and Gruyere

Riesling Poached Pear Salad with Spicy Pecans and Cranberry-Ginger Dressing

Sweet and Sour Green Beans with topped with Crispy Benton’s Bacon

Warm Artichoke Dip with Olives and Pita crisps

Mezzaluna Bread

Warm Apple Crisp with Vanilla Ice Cream

WINES PAIRINGS:

First Course: CAPION  1C 2008 White Wine Blend of Chardonnay,Roussanne,Viognier and Sauvignon Blanc from the Languedoc Region of France

Second Course: Chiroubles 2010 100% Gamay from Beaujolais,France.

Dessert: Chateau La Fleur Des Pins 2007  Sauternes Blend from France

*LAZZAROLI’S PASTA SHOP is a local pasta shop located in the Germantown Area of Nashville.Tom Lazzaro makes Old World,hand-crafted small batch pasta and ravioli. You have to check this place out! Some of the best artisan pasta I have ever had and is available with many unique fillings and styles.

Beef Short Ribs with Pomegranate Glaze Recipe as follows:

Serves 8 to 10 guests

20 custom cut short ribs- Thanks to Fresh Market for providing amazing high quality short ribs
3 fresh Bay leaves
Garlic-2 Tablespoonful minced
Onion-1 large,small dice
Carrots-3 brunoise cut
Celery-3 stalks-small dice
Tomato Paste-2 Tablespoonful
Brown Sugar- 1 heaping tablespoonful
Fresh Thyme-8 springs
Beef Stock-1 large box
Wine-about 2 cups

Veal Base-1 container MORE THAN GOURMET BRAND
Pomegranate Molasses-about 1/2 bottle *This can be purchased at any Middle Eastern Grocery
Soy Sauce-2 Tablespoonful
Lea & Perrins Worcestershire Sauce-2 Tablespoonful
Pomegranate Seeds for garnish
Flour for Dredging
salt/pepper
Olive Oil

Directions:

Thoroughly season the short ribs with salt and pepper and coat all over with flour.Remove the browned ribs and add to a large and deep roasting pan.

Heat a large pan with olive oil and brown the ribs in batches on all sides. Start with about 1/2 cup of oil and add more as necessary.

In another pan with olive oil,sauté carrots,celery and onions until lightly browned.Add garlic during the cooking process to prevent over-cooking the garlic. Once cooked,add to the roasting pan with the ribs.

Once all of the ribs are browned,transfer to a large roasting pan.

Add the wine and beef stock to the warm pan that the short ribs were browned in, scraping up the bits with a wooden spoon.

Add the veal stock,bay leaves,fresh thyme,tomato paste,soy sauce,brown sugar and reduce till slightly thickened.

Add reduction to the large pan with the short ribs and sautéed vegetables.

Tightly seal with aluminum foil and bake for 4 hours until thick and bubbly and the meat has fallen off the bone.

salt,pepper and flour the short ribs

brown in olive on all sides and transfer to a large roasting pan

saute’ the chopped vegetables

reduce the wine,beef stock and veal stock with the herbs,brown sugar, tomato paste and Pomegranate Molasses

pour the reduction over the short ribs

add the sautéed veggies and gently combine

I always greet my guests with a fun cocktail to begin the evening. Tonight it was a blend of chilled pomegranate juice,gin,homemade lime simple syrup and a splash of Prosecco topped with pomegranate seeds

Amy’s warm artichoke dip-delicious appetizer to start off an evening with friends

While everyone was talking and enjoying their appetizers,I prepared the first course.

THE SALAD:

Chilled Poached Pears in Riesling,lemons,honey and cardamom
Field Greens salad tossed with Walnut Oil
Balsamic glaze drizzle
Sweet and spicy pecans-Trader Joe’s
Cranberry Ginger Vinaigrette-Tart Cranberries and Spicy Ginger were a perfect accompaniment to the spicy Poached Pears and continued the tart-sweet Pomegranate dinner theme!

Over the holidays,my trip to Charleston,SC lead me to Magnolia’s Restaurant. I was inspired by the pear salad that I had there and wanted to recreate this first course for my friends. I doubled the recipe from Food Network and added 2 lemons and their zest and 2 TB of honey.

The Wine: CAPION 1C 2008 White Wine Blend from the Languedoc-Roussillon of France. This elegant wine was chosen to complement the pears that were poached in Riesling and lemon. The fruit was fresh and floral with hints of tropical fruits and the lively acidity really made a great match with the salad.

This is the salad I had at Magnolia’s in Charleston. It was so delicious I just knew I had to try to make it myself when I got home!

How did I do?

Lazzaroli’s Pasta
delicious pillows of pasta filled with caramelized onions,Yukon Gold potatoes and nutty gruyere cheese

Sweet and Sour Green Beans topped with Smoky Benton’s Bacon

Recipe:
2 packages Fresh Green Beans steamed and then cooled. Place in a large bowl.
8 pieces of Benton’s Bacon Cooked Crisp,crumbled and set aside
2 small shallots
2 Tablespoonsful brown sugar
1 Tablespoonful red wine vinegar
Soy Sauce – a few shots
Olive Oil
After the bacon is cooked,pour out most of the bacon fat,reserving about a tablespoonful or so. Saute’ the shallots until soft,then add the sugar,soy sauce,olive and vinegar. Simmer on medium until thickened slightly and pour over green beans,toss and top with the bacon. This made a fabulous side dish and the flavors paired well with the savory and tangy ribs.

Rachel’s Freshly Baked Herbed Mezzaluna Bread

Rachel and I have been inspired by many recipes from The Dairy Hollow House SOUP and BREAD COOKBOOK-A Country INN-Cookbook by Crescent Dragonwagon. A must-have cookbook full of delicious rustic bread and soup recipes from the inn located in the Ozark Mountains.

You can make the dough from the scratch recipe in the cookbook OR use the refrigerated tubes of rustic bread dough from the refrigerated section of the grocery store OR use purchased pizza dough from the store.
Simply roll out circles and spread with a mixture of butter,olive oil,pressed garlic cloves and a combination of fresh herbs such as rosemary,basil,savory,thyme and oregano.
Drizzle the dough circles with olive oil,top with the herb mixture and fold circles in half. Bake about 30 minutes at 350 degrees. Put the bread in a basket and pass,letting your guests tear off what they want. This is a delicious bread for sharing.

The Wine:
Chiroubles 2010 Beaujolais

This Beaujolais wine pairing with the Pomegranate Beef Short Ribs was magnificent! This intense wine made from the Gamay Grape from the area of Burgundy,France known as Beaujolais is refreshing tart,fresh and full of juicy raspberries. Its great acidity and structure were a perfect match with the intense savory short ribs with the tart and sweet flavor of the Pomegranate Molasses. There is something about earthiness of this wine and it’s minerality paired with the RUSTIC Beef Short Ribs that just worked. It was Delicious!

Deb’s Warm Apple Pie with Oatmeal Crumb Topping

The wine:
Chateau La Fleur Des Pins 2007 Sauternes a Grand Vin of Bordeaux,France

Dessert wine with the Apple Pie,vanilla bean ice cream and caramel sauce

The next time you serve warm Apple Crumb Pie with Vanilla Bean Ice Cream and Caramel Sauce,you might want to consider a dessert wine pairing.The warm,apple pie spiced with cinnamon and topped with caramel sauce was a match made in heaven!

This luscious sweet and delightfully acidic botrytis-affected blend of Sauvignon Blanc and Semillion grapes was  well-balanced with it concentrated flavors of sweet and acid. The  flavors and aromas of orange marmalade,caramel,creme brûlée and tropical fruits were the right pairing with the apple pie. Another hit with my guests!

I sure hope one of your New Year’s Resolutions is to enjoy wine and food with your friends. I am glad I did!

CHEERS!

“I cook with wine, sometimes I even add it to the food!!”

Weekend Cooking: Mussels,Shrimp,Clams,Calamari,Fennel and Saffron bathed in a rich succulent broth.

I have always enjoyed planning and creating recipes for something a little extra-special for dinner on Saturday evenings. Now that I am a parent of a very social teenager,I find that my husband and I are back to the one-on-one dining again.

Don’t get me wrong, I love going out to restaurants but there is just something fun about cooking at home,gathering around table with great wine,delicious food and fun friends.

One of my favorite meals to share with just us OR with friends is my One-Pot meal filled with fresh seafood and fresh shellfish (always available at many of our great markets and Whole Foods) simmered in a delicious broth and served with crusty bread for dunking. Place the pot in the middle of the table,a bowl for the shells,plenty of napkins and a great bottle of wine! This recipe has been a favorite with my friends and is often requested. I have several different variations of this recipe inspired by Spain as well as Italy that I make and they are all equally as delicious.

Succulent and sweet mussels,clams,shrimp and whatever else happens to catch my eye at the seafood counter is likely to become part of this dish that I build this recipe around.

The Wine: CLARIS Pinot Grigio 2010 is produced by Terre Gaie (Happy Lands) located in the village of Vo’ Euganeo in the hilly Colli Euganei region halfway between Palova and Vicenza in central Veneto, Italy.

About Claris:

CLARIS is brought to us by Andrea and his wife Maria Pia,creators,owners and buyers of 100% Italiano Wines,INC. They specialize in bringing high quality boutique wines to this market.

This delicious wine was a collaboration of Andrea and the importer and partner of the producers at Terre Gaie,Francois Doufur.

Word is, that Andrea and Francois have been wanting to come up with a Pinot Grigio with ”the characteristics of a flavorful and complex Pinot Grigio similar in characteristics and flavor profile  from  the Alto Adige region of Italy while maintaining an affordable price.”

I do believe that they accomplished their vision.

This complex Pinot Grigio is unlike most of mainstream Pinot Grigio’s that you find on the shelves of some wine shops and grocery store shelves. Although an immensely popular go-to wine, most of what you have probably tasted is the ho-hum crowd-pleasing wines that we are most familiar with.

Pinot Grigio is capable of producing compelling wines with layers of complexity.

CLARIS has been a JOY to discover and taste as well as pair with my favorite seafood dishes.

In Latin,CLARIS means clarity and purity.

Complex body,floral and minerality standout out with every sip.

Layers of flavors,full-body and the refreshing minerality on the tip of the tongue are the first sensations and tastes you notice. The delicate layers of citrus and stone fruit (I taste PEACH and APRICOT), the floral nose and detectable chalky minerality are both clean and crisp,and is therefore true to this wine’s name.

Pairing with this mussel dish was right on target!

The floral and earthy minerality was a great match with the briny shellfish and broth,fresh lemon zest and earthy saffron and fennel.

Pinot Grigio is typically a very versatile pairing wine.

Savory dishes of pork,chicken and spices as well as creamy cheeses would also be a great match for CLARIS.

If you are in the mood for a succulent and satisfying rustic,One-Pot Seafood Dish and Perfect Wine Pairing, I would love to share this recipe with you.

Recipe:
2 to 3 pounds  each of mussels and clams
1 pound fresh shrimp,in shell
3 Calamari tubes and tentacles-tubes sliced into rings
1 filet of fresh fish such as halibut or any other firm white fish,chopped into bite-sized pieces
3 links of Italian Sausage-cooked and sliced
1/2 cup olive oil
1 onion,chopped
1 large juicy tomato,chopped
5 garlic cloves,minced
Fresh Fennel, 1 cup diced
1 fresh lemon,zested and juiced
2 spicy peppers-your choice-minced
1 small package of Saffron Threads
Chicken broth or Seafood Stock-about 1 cup Keep extra around,you may need it
***White Wine-about 3/4 cup
Dried Thyme-1 heaping teaspoonful or more-I love the intense,earthy flavor of dried thyme
salt/pepper to taste

***My thoughts on Wine to Cook With:
There are many thoughts and opinions of wines to use with your recipes. What have found that works well with me is keeping a “stock bottle” of a Sauvignon Blanc in the refrigerator. Choose one that tastes good enough to drink but not so expensive that you feel guilty cooking with it. Sauvignon Blanc is light,citrusy and acidic and it perfect for recipes like this one,where you need a tangy,lively broth to complement the seafood as well as the CLARIS Pinot Grigio. But, I will save this one for drinking WITH the food!

All of the succulent seafood and fresh Italian fennel sausage was purchased fresh at Whole Foods.

Diced Fresh Fennel adds a flavorful rustic and earthiness to this dish and is further enhanced by the intense fennel flavor from the seeds in the sausage.

Saffron is probably my favorite spice. It adds an earthy floral and rustic component and subtle hay aromas as well as a beautiful golden yellow color to the seafood broth.

Saute’ the chopped vegetables(all except the tomato) together in olive oil until tender, adding the herbs and spices as you stir.

Add the wine and broth to the vegetable sauté and reduce.

Gently add the seafood to the pan tossing in the sliced sausage and chopped tomato. Simmer with the lid on until the mussels and clams are opened and the shrimp are pink.

During the cooking process,add more broth if needed.

Serve with thick slices of Ciabatta Bread slathered in olive oil and grilled in a grill pan until crisp.
Oh, and pour yourself a big,crisp glass of CLARIS.

Claris Pinot Grigio is priced for about $15 and can be purchased at these fine wine shops:

The Wine Shoppe at Green Hills
Bud’s Discount Wine and Liquor
Grace’s Plaza
Nashville Wine and Spirits
Grapevine Wine and Spirits
Brinkmann’s Wine and Spirits
West End Discount Wine and Liquor
Iroquois Wine and Spirits

Any questions? Want to know where to find CLARIS in your area?

Ask the experts Andrea,Maria Pia or Viviana at the 100 % Italiano website and join them on
their Facebook page 100% Italiano Inc.- Italian Wine.

CHEERS!

There is no love sincerer than the love of food and wine. ~George Bernard Shaw

LAMADRID SINGLE VINEYARD RESERVA 2009 100% Cabernet Franc

Eat your meatballs! They are good for you! And,taste good,too!

Growing up in a Sicilian family,you eat meatballs,especially at Sunday dinner. But being the FOOD REBEL that I am, I am constantly searching for the the non-traditional and exciting new recipe to satisfy my culinary curiosity of the non-traditional and to the create the perfect pairing with fun and delicious wine. There is a great new cookbook out there,dedicated to MEATBALLS!

THE MEATBALL SHOP COOKBOOK. Check it out! If you are a meatball lover like I am,you will love this cookbook. The creators and owners of the shops located in New York have published a one-of-a-kind cookbook with beautiful pictures and divulged all of their secret recipes for us to now enjoy at home! I immediately found the recipe I wanted to make and pair with one of my favorite grape varietals.

CABERNET FRANC! New World CABERNET FRANC.Get to know this grape! Once considered an old world blending grape in Bordeaux,this grape has stepped out of the shadows of traditional French Cabernet Sauvignon/Merlot blends and is now finding its way to many other areas of the world as the nontraditional blends or main grape varietal that is bottled.

Think cult wine.

Cabernet Franc wine is finding interest with the wine geeks and wine lovers of unusual and unique wines produced all around the world. This varietal tends to produce an earthy,medium-bodied wine with medium tannins and more immediate fruit than a Cabernet Saugvignon. Tasting characteristics include deep berry flavors and fragrance,peppery herbaceousness and aromas. Cabernet Franc pairs well with earthy dishes made with wild game AND with lamb. Olives,feta and preserved lemon have rustic earthy flavors that are a perfect match with this unique wine.

LAMADRID CABERNET FRANC 2009 from Argentina is a great example of this once French-grown only varietal stepping into front and center. Upon the first luscious sip,you detect violets,juicy ripe blackberries,a touch of vanilla and a unique earthiness usually not detected in wines not grown in the country of origin. And,the tannins are balanced with the fruitiness which is what makes the pairing with the rich lamb meatballs,unctuous Kalamata olives and salty,creamy feta cheese.   LAMADRID CABERNET FRANC 2009 also pairs with the rustic,homemade tomato sauce simmered with rich,dark olive oil and the variety of earthy fresh herbs.
LAMADRID Cabernet Franc 2009 was given 91 points by Wine Spectator. Average Price: $15

Meatballs:
2 Tablespoons olive oil
2 pounds ground lamb-I used New Zealand Lamb ground fresh from Whole Foods
2 large eggs
1/2 bread crumbs-I used Progresso Brand
1/4 cup Kalamata Olives-pitted and chopped
1/4 cup Cilantro-chopped
3 tablespoons crumbled Feta Cheese
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 garlic clove,minced
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 preserved lemon,chopped

Being the foodie that I am,I seem to always have a jar of preserved lemon in my pantry. If you don’t,click on this link and order some or make your own preserved lemons from the recipe in the cookbook or Epicurious.com. Preserved Lemons are used in Middle Eastern or Moroccan recipes. I added CUMIN to the recipe,which is a common ingredient found in Greek Cuisine as well.
This earthy spice works well in this recipe along with the olives and feta.

Directions: Preheat oven to 450 degrees.

Drizzle olive oil and spread evenly in a 9 x 13 inch baking pan.
Combine the ground lamb,eggs,bread crumbs,olives,feta,herbs,salt and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into 1-1/2 inch (golf-ball sized) meatballs,packing firmly.

Place into the pan and roast for 20 minutes or until cooked through. Internal temperature 165 degrees.

Tomato Sauce:
1/4 cup olive oil
1 finely diced onion
1 or 2 fresh bay leaves
1 tablespoon chopped fresh oregano
1 teaspoon dried thyme (may use fresh)
2 garlic cloves,minced
2 tablespoons tomato paste
2-26 oz boxes POMI Chopped Tomatoes
1 cup chicken broth
Red Pepper Flakes,a pinch to taste
salt/pepper to taste

Directions:

Saute the onions,bay leaf,oregano,thyme and garlic with the olive oil in a medium pan for about 10 minutes until the onions are soft.
Add the tomato paste and continue cooking for 5 minutes.
Add the Pomi Tomatoes and chicken broth and stir until just boiling.
Lower the heat and simmer for 1 hour stirring constantly.
Add salt/pepper and red pepper to taste as the sauce is simmering.
Remove the bay leaves before serving.

RECIPES ADAPTED AND INSPIRED by: THE MEATBALL SHOP COOKBOOK

 ”Love is like swallowing hot chocolate before it has cooled off. It takes you by surprise at first, but keeps you warm for a long time.” – Anonymous

Brrrrrrr. It’s that time again! Time to snuggle up with your sweetie and a luscious mug of rich, soul-warming Hot Chocolate.

This recipe is one for the show “The Best Thing I Ever Ate and…….Drank!”

What could be better than slowly melting down a WHOLE BAR of decadent Locally made Olive and Sinclair’s Cinnamon Chili Chocolate Bar with milk and blended with rich,dark Arpeggio Espresso from Nestle’s NESPRESSO Pixie and topped with a Handmade Chocolate Chili Marshmallow from The BANG Candy Company also from Nashville,TN.

The spicy warmth from the cinnamon and cayenne in the Olive and Sinclair Chocolate is one of the best Hot Chocolates I can remember drinking.
The spicy bittersweet chocolate bar combined with the rich espresso makes a perfect cup of warmth for a cold,cold night.

Nashville is lucky to be the home of these fabulous locally- made products. The awarding-winning Olive and Sinclair Southern Artisan Stone Ground Chocolate  are rustic bars of rich bittersweet chocolate and uniquely blended with brown sugar for that Southern flair.
Hatcher Family Dairy Milk is another local product supplying Nashville with fresh and wholesome all-natural milk.

The Nestle NESPRESSO Espresso Maker it the BEST expresso maker and is a favorite in our household.

You can check out the website link. We purchased our Nespresso Pixie at our local Williams-Sonoma. It makes the richest,most full-bodied cup of expresso of any home brewers and rivals any coffee shop.

And, The BANG Candy Company hit Nashville’s fabulous food scene with her hand-made gourmet marshallows half-dipped in Belgian Chocolate with a variety of unique flavors. The Chocolate Chili Marshmallows combine a spicy sweetness that
is perfect match to the hot chocolate.

Recipe:

Melt 1 broken-up bar of Olive and Sinclair Mexican Style Cinn-Chili in 1-1/2 cups of Hatcher Family Dairy Milk.

Throw in a fresh cinnamon stick,for good measure

Add a tablespoonful of brown sugar or to taste

Warm slowly to just simmering while whisking

Make two servings of Nespresso Espresso Arpeggio-or your favorite -and whisk into the hot chocolate

You can find all of the Nashville local products at Whole Foods and other store around the area OR
you can order the products by clicking on the links provided in the text.

CHEERS!

Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~Erma Bombeck

Lucky me!

An unexpected offer to travel to the Low Country and spend time with someone very dear to me
over the New Year’s Eve holiday turned out to be an unexpected culinary treat. This was a quick trip
so I understand that I have just touched the surface of the unique Low Country Cuisine by visiting just
a few restaurants in the area.

Red Velvet Bread Pudding. Who knew there was another way to eat Red Velvet Cake!

Blossom Restaurant has the most unique bread pudding I’ve tasted. Rich velvety squares of red velvet cake are baked in a warm and creamy custard and served warm topped with Strawberry Ice Cream.

Blossom Restaurant is located next door to her sister restaurant, Magnolia’s,both located in the heart
of Charleston’s Historic District within walking distance of many beautiful hotels with this area.
Both restaurants feature awarding-winning Low Country Cuisine and delicious fresh seafood.

This is one recipe I will be making at home. Watch for the my version soon!

Intensely Tart Lime, Extra-Thick and Creamy…..The Best Key Lime Pie

Key Lime Pie is one of the most refreshing desserts ever to end a rich meal of seafood and steak. Hank’s Seafood Restaurant probably has the absolute best Key Lime Pie I have ever eaten.
Mouth-puckering with an ample amount of fresh lime, this extra thick,cool and creamy pie is a refreshing slice of heaven! It’s fresh lime flavor
is complemented by the fresh Raspberry,Mango and Sour Cream Coulis pooled around the plate.

The crust was a real treat too. It was extra thick and had a great texture,moist but a little crunch and held together nicely.

Hank’s Seafood Restaurant also located in the heart of Charleston’s Historic District also has amazing
fresh seafood and among one of the best restaurants in the area.

I have tasted many Key Lime Pies,both made by friends and out at restaurants,but I have never had one this
fresh and delicious. The filling was DOUBLE THICK and extremely intense with lime. NOW, I know how to make the best Key Lime Pie ever!

Bon appétit!

Expect to stumble into a delightfully casual yet contemporary French Bistro located in the heart of Green Hills.

Table 3 French Bistro features a sophisticated,contemporary style with an Old World atmosphere. White decor and comfortable seating are surrounded by beautiful mirrors located throughout the restaurant with the Daily Specials and Dessert offerings written in white on the mirrors. The generous menu offers a wide selection of fresh,high-quality French comfort food and a superb wine list,expertly constructed by Elise Loehr, with many choices by the glass or by the bottle. Elise is the Wine Director and Sommelier and Co-proprietor of Table 3 as well as F.Scott’s Restaurant and Jazz Bar also located in Green Hills. Elise knows her wine!

As with many of us,dining out with friends is something we look forward to and enjoy. Trying out new restaurants with friends is especially fun. I have met for dinner at Table 3 with friends three times and once for lunch.
Although I have been able to sample many of the delicious menu items and specials, I am still working through the menu.

The creative culinary team (READ OUR TEAM) at Table 3 has been successful in creating a comfortable French Countryside dining experience with a sophisticated style.

A big part of enjoying a meal is the presentation. I wanted to share some of the many dishes that I have shared with my friends and I have tried so you can see what you might want to order when you dine at Table 3.

I am an adventurous foodie! and enjoy a variety of dishes from rustic to contemporary.

To start,we shared the Foie Gras Terrine that was served with crispy,buttery flatbreads and delightfully cool white wine gelatin bites which was a nice contrast to the buttery texture of the Foie Gras.

Crisp,full-bodied and aromatic,Domaine Gayda Viognier white wine from the Languedoc Region of Southern France was a great choice to enjoy with the Foie Gras.

This award winning wine is sold by the glass at Table 3.

Another appetizer offered was Crispy Duck Confit on top of a mixture of Le Puy or French Lentils,tossed with creamy goat cheese,crunchy Marcona almonds,tomatoes and chive-dijon vinaigrette.

Duck Confit is a classic dish of France. A duck leg is seasoned and slow roasted until the skin is crispy and the meat is succulent and tender.
This is one of my favorite dishes on the menu!

The Frisee’ Aux Lardons Salad ROCKS and has quickly become another favorite.

Salads of every kind has been a favorite of mine. I have to try the signature salad at every local restaurant. It was a surprising delicious and savory salad and has one of my favorite local Tennessee ingredients- SMOKY BENTON’S BACON!

The Crisp Frisee’ lettuce holds up to the rich croutons sautéed in the smoky drippings made from Benton’s Bacon lardons and the classic poached egg that sits on top of this delicious combination.
Benton’s Bacon is a wildly popular local bacon produced near Nashville. It is intensely smoked and crispy and a local Nashville favorite. Benton’s Bacon has been incorporated in this tasty salad in a most creative way.

Thank you Table 3 for making me crave this salad!

The White Bean Cassoulet is filled with savory roasted pork-shoulder,garlic sausage,duck confit and topped with buttery bread crumbs and finished with a fried egg . It is the ultimate French comfort food. This classic French dish is perfect for warming your soul as well!

Domaine du Grand Bouqueteau Chinon 2008 Red Wine is one of my favorite varietals.This minerally Cabernet Franc from Loire Valley is earthy and stoney with moderate tannins and bright fresh cherry.

This lovely,intense wine ROCKS with the Duck Confit and Cassoulet. You must try this! A perfect wine and a perfect pairing.

Thursday’s Special: Fettucini with Rabbit Fricassee,a Rustic and generous portion of fettucini tossed in a rich cream
sauce with the nuttiness and slight sweetness of sherry,roasted shallots and cremini mushrooms topped with this savory tender Fricasseed Rabbit dish.

2009 Griveliere “Tete De Cuvee” Cotes du Rhone

Pair this South Rhone favorite with the Rabbit Fricassee. A smooth blend of the classic Southern Rhone varietals Grenache,Syrah and Mourvedre . This earthy and spicy red wine with cherry and raspberry notes paired perfectly with the Fricassee.

The Grilled North Atlantic Salmon was fresh and tasty served with truffled lentils and baby arugula with
Roasted Tomato-Brown Butter Sauce. A favorite among my friends!

Warm Croque Madame filled with grilled ham and Gruyere Cheese,Mornay Sauce and topped with a Sunny Side Up Fried Farm Egg-Served with Pommes Frites and Aioli.

Savory Beef Bourguignon with Caramelized Pearl Onions,Roasted Carrots and Falls Mill Polenta

For Dessert, we couldn’t resist the Vanilla Bean Creme Brûlée with crunchy caramelized sugar on top and
garnished with a Lemon Sable Cookie.

Salted Olive & Sinclair Chocolate Mousse! Once we saw that special Dessert on the menu,we HAD to try
this local chocolate-infused creamy mousse. It was creamy,light and delicious. The fleur de sel brings
out the intense chocolate in this classic dessert. Olive & Sinclair Chocolate “bean to bar” handcrafted Artisan chocolate is a local favorite with chocolate lovers and foodies!

Be sure to have a rich cup of expresso with your dessert!

Prices and Service:
CHECK THE WEBSITE FOR PRICING Table 3 Restaurant
The prices are moderate and the portions are generous. Service at Table 3 has been prompt and friendly.
It’s best to make reservations for dinner on the weekend.

Market & Bar:
Be sure to buy some delicious pastries or Benton’s Bacon at the Market located in the Restaurant or
have a glass of champagne or your favorite cocktail at the classy bar while you are waiting for your table.

My friends and I have enjoyed our dining experience at Table 3 Restaurant. They make every effort to
make sure you have your favorite table and perfect dining experience!

Thanks Elise for the ROCKIN’ Wine List! You have included all of my favorites!

BON APPETIT!

“Nothing makes the future look so rosy as to contemplate it through a glass of bubbly”
- Napoleon

Let the festivities begin!

Christmas? New Years?

Kick back or Party Hard. This delicious cocktail will go with any celebrating you will be doing!

THE MOST WONDERFUL TIME OF THE YEAR!

Toast to any celebration with a champagne flute bubbling over with crisp Prosecco Sparkling Wine and Sweet-Tart Homemade Pomegranate Syrup. Rim the glasses with fresh mint and lime zest sugar that’s easy to whip up for a party with ingredients that are convenient to keep on hand for any special occasion.

Riondo Prosecco is an Italian sparkling wine made from 100% Prosecco grapes from the Veneto,Italy region.
The light effervescence and delicate citrusy flavor and floral aroma make this a great everyday or celebration wine AND is a perfect choice as is
OR with the tart Pomegranate Syrup.

Making the pomegranate syrup from scratch is easy and it tastes great. You can double or triple the recipe and it stores great in the refrigerator.

I developed this recipe for the Lime-Lemon Mint Sugar.Those strange sugars in a tin that you
find in the store are usually made of artificial ingredients and have an odd flavor.

So,toss out the cans of artificially flavored cocktail sugars. Make your own! It’s easy!

This crisp,dry,citrusy wine and frizzante (small) bubbles of the Prosecco are a perfect match with the tart-sweet deep berry flavor of the pomegranate juice.

Ingredients:
1 bottle Prosecco ( great also with CAVA or CHAMPAGNE)

1-32 oz bottle of 100% Just Pomegranate Juice or any other high quality brand

1/2 cup sugar

Add sugar and Pomegranate Juice to saucepan and simmer until reduced by half.

“Take care NOT to thicken it too much,it will then become a glaze. If this happens,you can
either thin it out with extra juice or find the recipe for Pomegranate Glazed Cornish Hens
from Ann Burrell on the Food Network!”

Cool and store in a decorative bottle.
Keeps in refrigerator for 2 weeks.

Lemon-Lime Mint Sugar:

For the HOLIDAYS,I used a few sprinkles of  Red Sugar Sprinkles

1/4 cup SIMPLY ORGANIC Lemon Sugar *Whole Foods

*I especially like the Lemon Sugar because it reminds me of lemon drop candy.
*If you can’t find the Simply Organic Lemon Sugar,then zest a fresh lemon along with lime.

2 limes

5-6  mint leaves (more to taste)

Zest 2 limes into the sugar.

Slice one lime in half and reserve. Store the zested limes in a plastic bag in the refrigerator for future recipes.

Process the mint leaves in the food processor for a few seconds,then add the sugar and lime zest mixture.

Pulse a few times to mix all of the ingredients finely,then pour onto a plate.

Any sugar leftovers can be stored in a container in the fridge for a few days.

Run the cut lime half around each rim of glass and immediately invert the glass into the sugar mixture.

TO PREPARE THE COCKTAIL:

Pour a tablespoonful of Pomegranate Syrup into the glass.

Top with Prosecco.

TOAST AND ENJOY!

CHEERS!

 Cooking is like love. It should be entered into with abandon or not at all. —–Harriet Van Horne

Goat Cheese. I have had a foodie love affair with this fresh,creamy and tangy cheese for many years. Luckily,we have a local dairy NOBLE SPRINGS DAIRY here in Franklin,Tennessee and I am always searching out ways I can incorporate this delicious local cheese in my recipes. Cauliflower,a mildly flavored cruciferous vegetable with considerable health benefits, provides a blank palette for culinary creativity. The first time I ever saw a recipe for Pureed or Mashed Cauliflower was during the South Beach Diet craze.
I LOVE potatoes,don’t get me wrong,but I LOVE Cauliflower,too! And,I will be sharing
more cauliflower recipe creations.

I can’t help but tweak a recipe to fit my culinary style and I do believe this recipe takes the basic recipe to a new level. Creamy,tangy goat cheese stirred into the warm cauliflower mash is just what it needs to boost the flavor of this side dish.

This recipe really does not have exact measurements.

Cauliflower:
I make enough for 4 to 6 people or leftovers if it’s just us-2 to 3 Heads-depending on the size of Cauliflower-leaves removed and then chopped into pieces.

1 box Chicken Broth-I use this because I like the flavor,you may use Vegetable stock,if that’s what you like to use.

3 or 4 Fresh Thyme Sprigs: you really need to use fresh in this recipe but if you want to use dried,it’s fine.

Creamy Goat Cheese: 6 oz or more. I recommend using a local goat cheese such as Noble Springs Goat Cheese located in Franklin,Tennessee.

Salt & Pepper to taste

Crumb Topping:

1 cup Seasoned or plain Panko Bread Crumbs or any other bread crumbs you like to use.
If plain,add a sprinkle or two of your favorite seasoned salt such as Cavender’s Greek
Seasoning.

4 Tablespoons melted butter

1/2 cup shredded Parmesan Cheese

Mix these together for the topping.

Directions:

Simmer the cauliflower pieces with the thyme sprigs in broth until tender. Use a fork to test.

Once cooked,drain the cauliflower in a colander.

Cool for a few minutes.

Slide the cooled thyme springs between your fingers which will remove the leaves and then toss the stems.

In a food processor,add the cauliflower and thyme, 3 or 4 tablespoons of melted butter and roasted garlic.

As you are processing, add the goat cheese until just blended.

DO NOT OVER PROCESS. You still want some texture to the cauliflower and it’s even
better when you bite into the mash and get warm,creamy bites of the goat cheese.

Top with the crumb mixture and bake at 375 degrees for about 20 minutes until warmed
through and browned.

This dish has amazing flavor and texture and makes a great alternative for mashed potatoes.