The First Course Made Easy!

Today I am taking some time to discuss an easy first course for the fall season.  A fantastic starter for a fall menu that is quick and easy is Butternut Squash Bisque.  The flavors of this soup are extraordinary when simmered together and really give you that warm fall feeling.  Let's be honest, we all love the summer, but that cozy fall atmosphere is very hard to beat when transitioning from shorts and sandals to hot cocoa and sweaters!  Let's check out how to whip this bisque up quick and faster than a hurry:

In search of a legend.

Vin De Constance.  The wine sought after by European aristocracy in the 18th and 19th century, enjoyed by Napoleon Bonaparte in 1815 during his exile to St. Helena, celebrated by authors Jane Austen and Charles Dickens, this drink is culitivated in the prized wine region of South Africa.  I mentioned this wine in a previous blog I wrote regarding my search for it, and by some strange twist of fate, came into possession of a bottle this past weekend.

Trouble with Truffles.

Yes, you read that title correctly. These little darlings are rich, tantalizing, and borderline sinfully delicious. Chocolate truffles made of the darkest chocolate, Italian balsamic vinegar, cream, and then rolled in pure organic cocoa powder. They are not for the faint of heart or those with a lack of strong will to only indulge in a few.
Try them out. I find that "One size fits all" with this treat:

The Sophisticated Savage!

Well, not so savage, more primitive, or Primitivo I should say.  Last night I found myself at the store before going home from work looking for something to drink with dinner.  I was preparing a steak goulash with roasted tomatoes, garlic, onion, and beef stock to be served over a bed of blanched cabbage.  More so I just wanted to try out the new wine and food pairing application I just downloaded on my iPhone.  According to my little electronic somonie, there were several wines for my paring I could choose. I decided a bold and powerful red wine was what I should go for, per my preference to full bodied reds.   A "Primitivo" was what I was on the hunt for.

Que Vive La Pizza!

In my opinion, pizza gets a pretty bad rap.  When we think of pizza, it congers thoughts of frat boys scarfing it down with cheap beer, cardboard tasting crusts with over greasy meat atop it, and all the other horrible things that have been done to it (stuffing more cheese in the crust, as if what was already on it wouldn't stop our heart).

This weekend I was at Trader Joe's and came across their dough in a bag.  So, we decided to pick up 2 bags of the herb dough and make some homemade pizza.  The day before I made some of that delicious marinara sauce (Read "Mambo Italian"), so we decided to utilize that since there was so much.

We're just a "Scone's" throw away...

Today we are rocken a batch of tea biscuits, also known as "Scones".  The scone name origins are unclear and can be chalked up to being lost in the pages of culinary history.  Some say the name originated from the Dutch word "schoonbrood" where "shoon" means "clean" and "brood" meaning "bread".  Others say the name comes from where the Kings of Scotland were crowned, the Stone (Scone) of Destiny.  Either way, as long as they end up on our plates, sometimes with lemon curd, a nice big dollop of Devonshire cream, or just plain, I have no objections.
So let's stop messing around and get to it!

You had me at Merlot!

The other night I had the opportunity to try Lindemans Bin 40 Merlot, Vintage 2008.  Actually it was a left over bottle from my sister's wedding reception.  This weekend I went to visit my parents in Bellingham Wa, and noticed that there was an open bottle of Merlot on the counter (I won't even begin to describe what my parents were using it for).  Be it far from me to pass up a tasting opportunity, as I know no food or drink prejudice and have the least experience with Merlots.  However, I did have some reservations as in the past I tended to associate a rather distasteful wine experience with Merlot.  I must say, I was surprised at what this inexpensive bottle of wine had to offer.  A bright bouquet with nice and easy tannins of light pepper, berries, and a perfect jammy sweetness.  This was certainly a wine with more body and viscosity, but certainly in a good way.  I am finding that I am more partial to a full bodied and rich red wine rather than something lighter like a Pinot Noir that is more delicate.
After tasting this wine, I decided to swing by Trade Joe's last night after work and grab a bottle for the week.  Total cost: $6.99.  Not too shabby if you are just getting into wine tasting and drinking with your meals, or for your heart health (Wink!).

Le Cordon Bleu for me and you.

Le Cordon Bleu is the premier and most famous culinary school in the world. Located in Paris, France, Le Cordon Bleu has been producing some of the world's best chefs and cooks for almost 115 years!
Recently I stumbled across a book that was written as the first English publication of recipes, menus, and techniques taught by the school, "Le Cordon Bleu At Home".  The book is broken into 3 sections: beginner, medium , and advanced.  From there it is broken into lessons that are full dinning menus. Essentially the book follows the culinary outline of the school's syllabus.  I can't believe this was out there and I didn't even have a copy!
This book is a fantastic bit of reading.  It teaches the reader basic skills of the kitchen from roasting, to utilizing a Bein Marie (A Bein Marie is a water bath used for cooking delicate foods in the oven), and many, many more.  True, it is not entirely illustrated with every single recipe in the book, otherwise it would be even bigger and heavier than what it already is (553 pages), but it does have some fantastic photos as well as a great catalog in the back that is fully illustrated on how to accomplish certain tasks.  I fully plan to buy this book for myself when I get the chance, and recommend you pick it up, or at least check it out from the library.

Manicotti and Chianti... That's Amore!

This is the first installation of our "Weekly Wednesday Culinary Conception"!  As my dear friends Kevin, Mandy, and myself gathered once again, with higher aspirations than the "Chriscotti Incident", we decided to whip together an old Italian favorite that would both satisfy our cravings for pasta, vino, and a good time (Since those two will be dinning at "Vince's" in Renton without me this weekend).
We began this weekly food and friends meeting in hopes of relieving a bit of the preasures from the doldrums of the week.  Monday is mearly the beginning, and we all have the weekend to look forward to on Friday, but nothing to give us hope at the middle of the work week.  Thus, an idea for this gathering is born.

At this "meeting of the minds" (ya right!), we are working on Mandy's interpretation of Manicotti.  Please bear in mind that because we are getting a later start this evening (rough work schedules this week), that we are making this utilizing the "Semi-Homamade" method.  Believe me, the baked ziti competiton between Mandy and I is in the making, but we really need a weekend for it to make the homemade pasta.

This is what ensued: