Food

    Recipe: Portuguese Pan-Fried Hake Fillets with Creamy Tomato Rice

    Filetes de Pescada com Arroz de Tomate (Malandrinho) - Portuguese Pan-Fried Hake Fillets with Creamy Tomato Rice Author: Andrea Smith Recipe type: Fish Cuisine: Portuguese Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Print Fantastic recipe to warm the belly on a chilly autumn's day! Ingredients Tomato Rice 500 g (about 1 large cup) arroz carolino (or similar sho.

    5 readers - By Gabriella Opaz/ Catavino

    Roundup of Catalonia-style Food and Cavas

    50 Great Cavas Media Tour We recently returned from Catalonia, a region of Spain where we discovered fine foods, cavas and still wines. Along the way we posted 11 Wine Trail Traveler blogs featuring the wines and foods easy to discover in this Mediterranean region. We could not have asked for better food, better cavas or better weather. Did you miss the ...

    5 readers - By Wine Trail Traveler

      Keller S Riesling 2012

      Wino sapien - - 5 readers - A recipe for gado gado. 1 portion of satay sauce / 3 large cubes of firm tofu (approx 600g, cut into 5mm slices, each slice deep fried till golden and then sliced into batons) / 6-7 medium potatoes (peeled, cut into 2-3cm cubes and boiled for 9 minutes in salted water) / 2 medium Chinese cabbage (wombok, sliced and cleaned and then blanched in boiling water for 1 minutes, then ...

      Pinot Noir BBQ Sauce

      Vindulge - - 6 readers - Pinot Noir BBQ Sauce by Mary on October 6, 2014 When the delicate flavors of Pinot Noir and the bold badass flavors of BBQ sauce collide. Shortly after hubs got Big Smokey he started catering events. Since the man works in business by day — and has never worked as a caterer or even in a restaurant for that matter (unless you count the one time he worked as a busboy when h ...

      Rhubarb vermicelli sorbet

      Wino sapien - - 4 readers - A curious combination that I came across in this book. I found the rhubarb a little too tart and the vermicelli distractingly crunchy. I've adapted the recipe for a thermomix. 500g of trimmed rhubarb stalks, cut into 5cm pieces / 50mls of water / 330g of white sugar. Process at Speed 1 @100 degrees for 10 minutes.

    The latest about Food

      There are witches in the air: purple cauliflower soup

      … witches are always a little bit sinister, I thought that a touch of yellow was a must, beside contrasting nicely with the deep purple (no, not the band…). So I sprinkled some olive oil and added some lemon strips on top of the soup. I was very pleased to find out how beautifully the citrus flavor contrasts with that of the cauliflower. Her Majesty…

      By Flora's Table

      Clonakilla Viognier 2009

      … Gold and seemingly mature, it smoulders and smells ripe, lush and curiously like newly washed woollens. Almond meal and marzipan. Amygdala. A passing moment of zip and pace, mostly it is nutty, bitter, fleshy and warm. An Italian accent, if I were blind I would utter the word Arneis, though in unblinded reality it is too diffuse and big boned. I…

      By Wino sapien

      Supermarket Diaries: The Fishwives’ Siren Song

      … Unlike the Sirens in Greek mythology, I wouldn’t call the fishwives of Porto’s Mercado do Bolhao dangerous, but they definitely have an allure. Bolhao is the city’s traditional open market, a once vibrant place that is now in desperate need of updated regulations and repair. But what it certainly doesn’t lack at all are charismatic characters…

      3 readers - By Sonia Nolasco/ Catavino

      Uses for leftover smoked beef brisket — Smoked Brisket Grilled Cheese Sandwiches

      … the sandwich would be fantastic with an oaked Chardonnay (bring on the buttery oaked wines. more butter da better), but I don’t recommend Chardonnay for the soup. Stick with a fruity acidic red wine if you make it with the soup (and I really hope you do). Want more uses for leftover brisket? Smoked Brisket Nachos (my personal favorite) Smoked Brisket…

      By Vindulge

      Promotions help Seattle-area diners support Washington wine

      … charismatic executive chef Bobby Moore, ranks as one of the state’s top destinations for dining in Washington wine country. (Photo by Eric Degerman/Great Northwest Wine) Next, the biannual Dine Around Seattle promotion begins Nov. 2 and runs Sundays through Thursdays through Nov. 30. The program, a collaboration with the Seattle Good Business…

      3 readers - By Eric Degerman/ Great Northwest Wine

      Smoked Tomato Bisque

      … tomatoes: 6 large beefsteak tomatoes, quartered Salt Fresh ground pepper Old bay spice For the soup: 3 tablespoons butter 1 medium onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, chopped 2 tablespoons tomato paste 3 cups vegetarian stock (can use chicken stock too) 4 cups of the smoked…

      By Vindulge

      Braised lamb shoulder

      … Like a game of Chinese whispers, I found I kept getting further and further from the original recipe. I had a picture and a list of odd ingredients, but some were just too hard to locate and improvisation and approximation was required. A 1.5kg shoulder of lamb, scapula and four ribs in situ. Rubbed with two tablespoons of crushed black pepper…

      1 readers - By Wino sapien

      Saju Bistro – Great New York Midtown Dining Without Breaking the Bank

      …, potato, Broiled Egg, home made Aïoli) – if you ever tried to grill vegetables, I’m sure you know that behind the seeming simplicity, grilled vegetables are super-easy to ruin. This dish was done perfectly, with the eye-happy grill marks and prefect crunch. Home made Aïoli was a delicious complement to all the vegetables. Assiette de Charcuterie…

      3 readers - By Talk-A-Vino

      Rhubarb vermicelli sorbet

      … A curious combination that I came across in this book. I found the rhubarb a little too tart and the vermicelli distractingly crunchy. I've adapted the recipe for a thermomix. 500g of trimmed rhubarb stalks, cut into 5cm pieces / 50mls of water / 330g of white sugar. Process at Speed 1 @100 degrees for 10 minutes. Remove the lid and let this cool…

      4 readers - By Wino sapien

      Wine of the Week 23 – an inspiring tale & a treat from the Rhône

      …, cooked strawberries and black cherry together with and a touch of prune in the background. The palate is quite full-bodied and delivers delicious bright red fruit, as wells some deeper notes. There is a delicately peppery spice, gently firm tannins and some fresh acidity giving it a distinctive purity. This is an elegant, balanced and joyous wine…

      1 readers - By Quentin Sadler's Wine Page

      Ecliptic Brewing – come for the beer, stay for the food

      … As a gal who’s all about my food and wine pairings I was intrigued to be invited to a beer and food pairing lunch at Ecliptic Brewing last week. Beer and Food pairing? But I just thought beer was for burgers and typical bar food? Nope. Beer can be just as intriguing with a multi-course meal as wine. And John Harris knew this when he created…

      1 readers - By Vindulge

      Lamb tagine with seven vegetables

      … this prepare the spices, vegetables and herbs, then construct, seal and cook. Start with 1.6kg of deboned lamb shoulder, trim the fat and skin and cut into fist size pieces. Season with salt and then fry and colour in batches in the tagine. Set aside. To the pan add the following spices - 1 crushed tablespoon of white pepper, 1 teaspoon of ground ginger…

      2 readers - By Wino sapien

      Keller S Riesling 2012

      … A recipe for gado gado. 1 portion of satay sauce / 3 large cubes of firm tofu (approx 600g, cut into 5mm slices, each slice deep fried till golden and then sliced into batons) / 6-7 medium potatoes (peeled, cut into 2-3cm cubes and boiled for 9 minutes in salted water) / 2 medium Chinese cabbage (wombok, sliced and cleaned and then blanched…

      5 readers - By Wino sapien

      Lomo

      … I started off with a 450g pork tenderloin, after salting it was down to 340g and now after a month of drying, in the controlled environment of my spare fridge, which doubles as my white wine store, the meat weighs 260g. It is acceptable. I was concerned it might be slightly sweet from the sugar in the cure, but it's mostly salt and paprika…

      2 readers - By Wino sapien
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