Cooking Veal Rib Chops
cooking veal rib chops
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Under Pressure: Cooking Sous Vide $46.25 The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved. The technique has been in the pipeline for awhile–one forerunner is the boil-in bag mom used to put veggi… |
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Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals $22.82 Covering the traditional methods of stove-top and oven preparation, as well as up-to-date techniques for using a slow cooker, an introduction to braises and stews looks at the history of slow cooking, offers information on ingredients and variations, and Title: Williams-Sonoma Essentials of Slow CookingAuthor: Williams, Chuck (EDT)/ Bettencourt, Bill (PHT)/ Barnard, Melanie (CON)/ Pierce, Charles … |
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Fast Food My Way $15.85 Over time, in his cookbooks, and on his TV series, Jacques Pépin has taught people how to cook simple, fully flavored dishes–food that reflects his French training while embracing American informality. Jacques Pépin: Fast Food My Way takes this approach one step further by providing 100-plus recipes for a wide range of delicious, meant-to-be fast dishes. These include Stuffed Scallops on Mushro… |
Primal Grill with Steven Raichlen Volume 2
I Love Organic Wine – A Mendocino, California Cabernet Sauvignon
Mendocino County lies on the Pacific Ocean, past Sonoma and Marin Counties to the north of San Francisco. This lovely area is particularly known for sparkling wines including some by the French Champagne house Roederer Estate. The wine reviewed below comes from the Ukiah Valley, home to several prestigious wine makers, two breweries, and a town named Ukiah once voted the #1 best small town to live in California. Bonterra is an organic wine producer who also makes biodynamic wine that costs more than twice today’s offering. Their main ranch building is made of reclaimed materials.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Bonterra Cabernet Sauvignon (V) 2006 12.8% alcohol about $18
Let’s start by quoting the marketing materials. Description: This Cabernet used only organically grown grapes. The extra effort rewards with pure and polished aromas and flavors of cassis, cherry, roasted herbs, licorice and ripe blackberry, all wrapped in silky tannins with a medium-long finish. Enjoy with rosemary-and-thyme-rubbed veal chops, or with a hearty lasagna of beef, zucchini and eggplant. Our Quality Assurance Laboratory has determined that this wine contains 15 mg/L of free sulphur. And now for my review.
With the first sips the wine was mouth-filling and quite long. The initial meal consisted of slow-cooked beef ribs with sliced potatoes and a side of eggplant roasted in its skin with lots of olive oil and garlic. The wine was very plummy with some tobacco and soft tannins. Its length was fine. The eggplant dish intensified the wine’s tobacco taste. When I added a spicy green jalapeno pepper sauce the wine stepped up to meet it.
The second meal included zucchini and onions stuffed with rice and ground beef, cooked with potatoes and spices including pepper, garlic powder and cumin. The Cabernet Sauvignon was round with black cherries and some oak; it’s aged in a mixture of French and American oak. It was mouth-filling and I tasted tobacco in the background.
The final meal centered around store-bought barbecued chicken wings in a sweet and sour sauce and chicken thighs whose skin was dusted with paprika. The sides were rice and green beans in a homemade tomato sauce. Once again the wine was round; now I got more than a touch of tobacco in the background. It was quite a good match.
As usual I tasted this wine with two cheeses; a goat’s milk cheese and a Swiss Emmenthaler. The Cab was fruity and long when accompanied by the goat’s milk cheese. With the Swiss I noted dark cherries and tobacco, with a good length.
Final verdict. This wine was quite good. But if you aren’t restricted to organic I don’t think that it justified its price tag. Once in a while I’ve had $10 wines that are almost as good.
About the Author
Levi Reiss authored or co-authored ten books on computers and the Internet, but really prefers drink fine German, Italian, or other wine. He teaches various computer classes at an Ontario French-language community college. His global wine website
www.theworldwidewine.com
features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his wine, nutrition, and health website
www.wineinyourdiet.com
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In this day and age, most of us are searching for ways to simplify our lives, including making mealtimes easier to deal with and enjoyable for all in the family. It’s gotten to the point where many people have turned to frozen foodstuffs in order to save time and energy! I don’t know about you, but for me the mere thought of keeping a stock of frozen items, checking to see which ones are still fit to be used, all while planning 3 square meals is disturbing! As an alternative, I think crock pot cooking is a fabulous idea.... Click here to read the rest of the article: The Joys of Cooking!
