A Delicious Late Summer Surprise

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Where did summer go? I don’t know about you, but didn’t this one seem especially fast? The highlight for me was my birthday weekend when Jeff surprised me with a wonderful birthday dinner celebration in a spectacular wine cellar. I knew he was up to something, but would never let on and spoil his surprise, of course.  We spent the night before at the wonderfully chic Perry Lane Hotel in Savannah, Georgia enjoying the day in the city and the rooftop terrace at the hotel.

Then, when I arrived at the venue for dinner, I was be greeted by 20 of our closest friends…surprise right! But that wasn’t even close to being the real surprise. As I was seated at the table and read the beautifully crafted menu for the evening, I noticed something super special, the menu was comprised entirely of dishes from my new book! In honor of the launch this month, Jeff had arranged with the chef to prepare the evening’s event with an appetizer, a choice of 3 entrée’s and dessert all from Fun & Simple Gourmet. Needless to say, I was more than surprised, speechless in fact (which is not easy for me…ha!) and so touched that Jeff arranged such a special evening with our dearest friends.  Chef Nick at the South Carolina Yacht Club was so gracious and prepared the dishes perfectly, everyone thoroughly enjoyed the delicious food, incredible wines and beautiful evening in this magical setting.

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I thought it would be fun to share the menu Jeff and Chef Nick selected as well as the recipes, all from Fun & Simple Gourmet. Now available here on the website, Amazon and select independent book stores and kitchen shops. (Click on the photos for these recipes!)    

It’s hard to believe we are already into our normal back to school routines, shorter days and fall flavors. I love cooking in the fall and now ready for the temperatures to become a little cooler, it sure still feels like summer! Enjoy your last days of summer weather and in the meantime…

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With Chef Nick in the Wine Cellar at the beautiful South Carolina Yacht Club. Chef and his staff were amazing with every detail for our very special evening. I was so honored to have Chef Nick prepare my dishes from Fun & Simple Gourmet. Everything was superb! Many thanks Chef!

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Tasteful Holiday Sides

I love my Le Creuset! It makes holiday cooking easy, fun and colorful!

I love my Le Creuset! It makes holiday cooking easy, fun and colorful!

So, let's make this Thanksgiving thing simple and fun! For me, it's all about the sides and the beauty is that most can be prepared in advance, and then just heated through when its time to serve. Really, once you get the bird in the oven, there is time to get everything else together AND spend time with your family, friends and guests and really ENJOY the day! I love being in the kitchen, and holidays having other people in the kitchen with me, enjoying a beverage, snacking, telling stories, laughing and just having fun! I like having a few appetizer snack plates available as the guests arrive.  Not too much food, in anticipation of a holiday feast, but a few light snacks. I also like to keep the "feast" simple. There is no need for so many dishes on a holiday table, keep it simple, fresh and remember, it's really about the company and the celebration!

My favorite part of a Thanksgiving meal is the sides. I like to go with a theme, and then select sides that compliment each other. This year, there is such an abundance of fresh figs, I put together a rustic Thanksgiving menu for us utilizing these sweet little gems, along with my standard staples, like my Ciabatta Cornbread Stuffing (Jeff's favorite) and Grand Marnier Cranberry Sauce

I know I said that the sides were my favorite part of Thanksgiving, but I am a big fan of a bite of something sweet to make a festive meal complete! This year for us, my Pumpkin Swirl Cheesecake, Georgia Pecan Tart and a moist and delicious Fig Cake with ginger, walnuts and a lemon scented glaze. Please reach out for more recipes, I'd love to hear from you!

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Now, let's talk about wine pairings. We always begin with champagne, it's just a wonderful way to start a celebration. When it comes to pairing wine with a holiday meal, especially with turkey, I like a nice medium bodied Merlot. With its easy tannins and soft finish, Merlot doesn't overpower food, making a fabulous pairing with a holiday meal that usually has many diverse flavors. One of our favorites is this lovely Duckhorn Merlot, comprised of 90% Merlot, 9% Cabernet Sauvignon and 1% Cabernet Franc, aged in 100% French Oak barrels.   

 

Wishing you and yours a blessed and wonderful Thanksgiving holiday. We have so much to be thankful for! Cheers to good health, much happiness and a simply delicious holiday celebration! 

Can you believe Christmas is literally 5 weeks away! Stay tuned for delicious food and wine pairings to get you through the holiday season! Until then...

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Primo Pairings!

   
  
    
  
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    For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

   
  
    
  
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    A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

   
  
    
  
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    When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based   Spaghetti Calamari .

When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based Spaghetti Calamari.

   
  
    
  
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    There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my   Chateaubriand  , the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my Chateaubriand, the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

   
  
    
  
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    My favorite red wine pairing…chocolate, of course! These rich and delicious   Chocolate Cupcakes   are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

My favorite red wine pairing…chocolate, of course! These rich and delicious Chocolate Cupcakes are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

I hope you try one of my pairings with your favorite glass!  Let me know how it goes and which wines you selected with each dish, I would love to hear from you!

In the meantime...

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