Butternut Squash and Mushroom Risotto Pairing with Pinot Noir
Paired with Baldacci Carneros Pinot Noir Serves 4 Ingredients Risotto 1 cup Arborio or Carnaroli Rice 3 to 4 cups chicken stock. If using store-bought stock, check the amount of salt, and adjust your salt addition appropriately. Assorted sliced mushrooms – I favor Chanterelles, Morels, Maitake, and Trumpets ½ medium yellow onion, minced 1/3 cup […]
Pan-Seared Lobster Tail with Tropical Fruit Salsa
TIP FROM THE CHEF | This recipe is part of a five-course progressive dinner. If you are using this as a stand-alone dinner, I recommend doubling the portion size. Substitutions or omissions can be made to create a gluten-free, vegetarian, or vegan option. I recommend preparing the tropical fruit salsa and pomegranate gastrique in the […]
Gewürztraminer & Sweet Treats to Pair It With
A hidden gem in the American wine world is the German-based wine known as Gewürztraminer. Many wine lovers are unfamiliar with the taste of Gewürztraminer, let alone the pronunciation of it (guh-vertz-tra-meaner). This full-body, low-acidic white wine produces sweet flavors of pineapple, peach, cantaloupe, honey and other tropical flavors. With a profile like that, you […]
Brenda’s Squared & Paired!
Brenda’s Chocolate Chip Cookies
50 Ways to Leave Your Turkey
Well, maybe not 50…more like 4 and it’s about the day after, anyhow. I love Thanksgiving! For some reason, I never cook a turkey at any other time of the year. I think the overall size of the bird is just too intimidating. Yet, the largesse is exactly what makes the day after so appealing. […]
