She Walks in Beauty



Arpepe Rosso di Valtellina rolls off the tongue, and so does a sip of this special nebbiolo. I would compare it to pinot noir, but there’s just nothing like it. Light in weight with bright berries, but also earthy with dried leaves and stones…

And all that’s best of dark and bright [Lord Byron]

Watching the Waiter

First, I disagree that French waiters are arrogant. In fact, I would say they act professionally. That said, there are some good tips in this article, like simply ask for your check and show some respect.
http://www.wsj.com/articles/in-defense-of-the-notoriously-arrogant-french-waiter-1424371178?tesla=y

James Beard Foundation Award Semifinalists

Here is the list; maybe you recognize a local restaurant or chef. I know I do!
http://www.jamesbeard.org/blog/2015-restaurant-and-chef-award-semifinalists

Oranges and Olive Oil

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What could be better than the Mediterranean mixture of oranges and olive oil? Only combining them in a cake!

Take two oranges and zest and juice. Whisk together two eggs and a half-cup of sugar, and add orange zest and juice and a half-cup of olive oil. Fold in a cup and a half of flour and a teaspoon of baking powder. Pour batter into a buttered pan and bake for forty minutes.

Omniscient artist
Produces a spectral sun
That radiates orange rays
And is understood

Oh, what a way to warm up!

J’adore Cote d’Or!

Buying Burgundy, especially Cote d’Or, can be costly, but these Cote Chalonnaise selections are a [relative] bargain:
http://mobile.nytimes.com/2015/02/18/dining/wine-review-cote-chalonnaise-reds.html?referrer=&_r=0

Truc (Tip): The bottle below is close to one mentioned, except it is Le Petit Pretan rather than Les Grands Pretans and is indeed exceptional!



A Volcano of Lova

Just in time (in The New York Times), the recipe for Jean-George’s molten chocolate cake–and you probably have all of the ingredients to make it right now:
http://cooking.nytimes.com/recipes/1014719-molten-chocolate-cake?smid=fb-nytimes&smtyp=cur&bicmp=AD&bicmlukp=WT.mc_id&bicmst=1409232722000&bicmet=1419773522000

Home Is Where the Heart Is

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Will Lyons of The Wall Street Journal has some admirable advice for tonight, including to stay home. In addition, he recommends two reputable (and personally preferred) wines made for amour: Billecart-Salmon Brut Rose and Chambolle-Musigny Les Amoureuses.
http://www.wsj.com/articles/swoon-worthy-wines-for-valentines-1423756385?mod=e2fb

Pairings

We go together
Like rama lama lama ka dinga da dinga dong…

[by Jim Jacobs and Warren Casey]

Which wine pairs well with chocolate for your Valentine’s Day dessert? Eric Asimov answers the question:
http://mobile.nytimes.com/2015/02/11/dining/wine-and-chocolate-pairings-for-valentines-day.html?referrer=&_r=0

Bocuse d’Or

Why should you care who won the prestigious Bocuse d’Or this year? Because it’s important to know which chefs perform well under pressure…
http://www.bocusedor.com/norway-wins-the-bocuse-d-or-2015

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