Steak Out 12.1.2012

Paul and Jackie, that steak was amazing.  Really, some of the best meat I've tasted in my life.  Cooked to perfection.  Impressive!  But, next time, if you really want your steak to shine, don't serve the most decadent macaroni and cheese I've ever tasted with it.  Because all I can think about is that scrumptious cheesy pasta...with its delicate crunchy topping (I'm salivating right now.)  Mmmmmmmm.  Can somebody please make me that mac and cheese for my birthday?  I'm not kidding.

Real men wear purple.

Thanks to the company Jackie worked for in 2002...

Avocado and shrimp never tasted better...

But the mac and cheese stole the show.

This Pinot was so unusual, intriguing, and frankly almost impossible to put down.

Paul and Jackie shared details from their recent trip to Japan.

Delectable lava cakes with a river of chocolate hiding inside...Yum!

And we all fit on the new couch.  Hooray!

New best place to buy steak?  Local Yocal  Just check it out.

Pairing Challenge 9.9.201

Our wine pairing knowledge was put to the test...with fabulous prizes on the line for those who paired wine best with their assigned course.  Competition was fierce.  People really wanted that Pear Ale, Pear Jam, and French pear soap.  Thankfully the cutthroat competition was balanced by the calm peaceful air of the outdoor setting, under the new lights Cody strung for the occasion.  And once everybody tasted the cheesecake, everything else was pretty much forgotten.

Except I do remember Jed and Greta won the challenge.  Their Moscato D'Asti paired perfectly with the cheesecake.  It was liquid heaven.

Abocas 6.5.2012

Hospitaliano Italiano 5.5.2012

First, we receive broad instructions:

"Italian wines, please. No particular region. Just your favorite Italian wines."

But then, the instructions become much more complex. Much more.

AND a few more requests for the party:
1. in lieu of food items, please bring $10. We plan to use the money for a special activity.
2. Each person should pick an Italian word to teach the rest of us.
3. come hungry (it makes the food taste better).
4. wear sunglasses
5. no ties
6. "You're so cute when you're slurring your speech but they are closing the bar and want us to leave." just heard this listening to Death Cab for Cutie
7. I need to know now if you are lactose intolerant (no special reason. I'm just curious and assume you already have drugs for that).
8. We will not be doing drugs but if you have medication to take, please take it.
9. bring your wedding albums and any other funny pictures you have of yourselves (yes, I meant it the way I wrote it).
10. Fill in the blank





Recipes:

Buttermilk Panna Cotta with Vanilla
Serves 4 Panna cotta is a simple, yet heavenly, dessert that translates quite accurately to cooked cream. As Mary Ann Esposito states in her cookbook Ciao Italia, "This dessert is not for the faint of heart dieter." It can be, however, a special occasion treat that will leave a mouthwatering memory on your palate. The following recipe is featured in Ciao Italia.

Ingredients: 1/2 cup lowfat buttermilk, room temperature 1 envelope unflavored gelatin 1 (2-inch) long piece of vanilla bean 1/4 cup plus 2 tablespoons granulated sugar 2 cups heavy cream 

Directions: 1. Grease 4 (1/4-cup) ramekins lightly with butter and set aside. 2. Pour buttermilk into a small bowl, sprinkle on the gelatin and stir to dissolve. Set aside. 3. With a small knife, split vanilla bean in half lengthwise and scrape seeds into a medium saucepan. Off the heat, add vanilla bean pod, cream and sugar. Stir in buttermilk mixture. 4. Place pan over medium heat and cook, stirring constantly with a wooden spoon, until mixture is just under a boil. Remove from heat and remove vanilla bean pod. 5. Pour mixture into ramekins. Place them on a tray, cover with plastic wrap and refrigerate until set, about 5 hours or overnight. 6. To serve, run a butter knife around the inside edge of the ramekins, or dip the bottom of each one quickly in hot water. Invert panna cotta onto individual dessert plates and serve at once. Serve with fresh fruit or rich chocolate sauce.
Serves 4 Panna cotta is a simple, yet heavenly, dessert that translates quite accurately to cooked cream. As Mary Ann Esposito states in her cookbook Ciao Italia, "This dessert is not for the faint of heart dieter." It can be, however, a special occasion treat that will leave a mouthwatering memory on your palate. The following recipe is featured in Ciao Italia.Ingredients: 1/2 cup lowfat buttermilk, room temperature 1 envelope unflavored gelatin 1 (2-inch) long piece of vanilla bean 1/4 cup plus 2 tablespoons granulated sugar 2 cups heavy cream Directions: 1. Grease 4 (1/4-cup) ramekins lightly with butter and set aside. 2. Pour buttermilk into a small bowl, sprinkle on the gelatin and stir to dissolve. Set aside. 3. With a small knife, split vanilla bean in half lengthwise and scrape seeds into a medium saucepan. Off the heat, add vanilla bean pod, cream and sugar. Stir in buttermilk mixture. 4. Place pan over medium heat and cook, stirring constantly with a wooden spoon, until mixture is just under a boil. Remove from heat and remove vanilla bean pod. 5. Pour mixture into ramekins. Place them on a tray, cover with plastic wrap and refrigerate until set, about 5 hours or overnight. 6. To serve, run a butter knife around the inside edge of the ramekins, or dip the bottom of each one quickly in hot water. Invert panna cotta onto individual dessert plates and serve at once. Serve with fresh fruit, berry sauce, or rich chocolate sauce. 

Berry Sauce
For the berry sauce:
1 (10 ounce) bag frozen mixed berries, thawed
2 tablespoons superfine sugar
2 tablespoons brandy
Directions
To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
Unmold panna cottas and serve with berry sauce.

Burgandy Reds 2.2.2012

Cest Arrive!

Looking forward to being together on Thursday evening.

An idea (thanks to the Campbells): Many Burgundies require room to breathe, if you would like to drop off your wine at our place before Thursday we will open them so they will be ready to drink on Thursday.

I know that the Campbells have a white (Chardonnay) not quite sure the location, we bought a Cremant du Bourgogne (Sparkling), and a couple of bottles of Nuit st Georges (Pinot Noir).

We are working on the menu and the ideas for entertainment...although I think that most of the night will be spent trying to wrap our minds around understanding the history, style, terrior, bottling, naming, labeling, and profiles of Burgundy wine.

Cheers,JandE

Spanish Experience 12.1.2011

An email from Jackie calls us to the Spanish Experience...

Hello fellow Oenophiles! J

Paul and I are looking forward to our next wine dinner on Thursday, December 1st at 8pm.

The theme is Spain. There are mainly 5 wine regions in Spain.

• Rioja – mostly red, some rose and white
• Penedes – sparking wine
• Andalucia – Sherry
• Ribera del Duero – red
• Priorat – red

Each couple picks a region and brings a bottle of wine from that region. If you have the time and would like to, feel free to bring a ‘tapa’ from the region to go with the wine. http://en.wikipedia.org/wiki/Tapas

Paul and I will take the last two regions and will make paella for dinner. Come prepared to drink, eat and have lots of fun! We also have a fun, relaxing wine trivia game.

Please reply to all with your region selection and we’ll see you all in two weeks!
Jackie & Paul

Argentine Reds 10.1.2011

Menu for the evening
Empanadas
Flank Steak with Chimichurri Sauce
Ensalada Rusa
Alfajores Cookies