Chicken with Balsamic BBQ Sauce

Background

By now some of you must be wondering whether I own stock in some fruitful balsamic vinegar company (a safer location for stock ownership than say a large financial institution), but I assure you I do not. I happen to love balsamic vinegar in many dishes, and for whatever reason those I have pulled out lately have featured it prominently.

Ingredients

For the balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the chicken:
4 pieces chicken, any combination of breast or leg and thigh pieces
Salt and freshly ground pepper


General Instructions

For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.


For the chicken:
Place the chicken skin side up in a baking dish and bake for 25 minutes at 375 degrees F. Spoon the BBQ sauce all over the top of the chicken and return the dish to the oven and bake for another 15 minutes.


Suggestions

This BBQ sauce is not for the faint of heart! While I really enjoyed it I would suggest scaling back on either (or both) the brown sugar or ketchup. The sauce seemed somewhat unbalanced in sweetness to me. I would also consider at least doubling the amount of Dijon mustard. Its flavor was completely overpowered by the balsamic vinegar. I happen to like a nice punch in my BBQ sauce, something I think would be better fulfilled with additional mustard.

This recipe also makes provisions for the use of steak as an alternative to chicken, as well as the use of an outdoor grill or indoor grill pan. I would highly recommend an outdoor grill. It would have been my first choice in the preparation of this dish had I not been limited to a somewhat unreliable tabletop grill.

Grilling recommendations: lightly coat the chicken or steak with BBQ sauce and place on the grill. Allow the sauce to gently simmer while the meat cooks. Cook the chicken about 8 minutes per side, the steaks about 4 minutes per side (dependent upon preferred preparation). Brush the meat with the BBQ sauce every few minutes. Remove from the gill and allow the meat to rest for 5 minutes before serving.

Opinion


While my husband and I really enjoyed this (reheated the chicken is surprisingly good), I was not as blown away by it as I thought I might be heading into the preparation. I really felt the sauce was just too sweet and the mustard completely overpowered. The lack of balance left the vinegar garishly bold. I would definitely like to revisit this one with some alterations to the BBQ sauce preparation, as well as a trip out to a more reliable grill. Don't forget, however, a significant advantage to oven baking: incredibly tender and juicy chicken.

This one gets a 3. With future preparation I may amend that number upward.

My Apologies!

I really must apologize for being a negligent blogger! The last week or so my laptop has been down, then there was a beautiful out-of-town wedding this past weekend (usurping cooking time!), and there is that little thing called school that so often gets in the way... I promise to pick things up as much as possible.

Many thanks to the faithful and patient!

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Background

For those who don't know, I happen to be a Notre Dame alum, and rabid ND football fan. Following the disaster of last season I was excited, but incredibly apprehensive, to ring in the new football season. After a close week 1 victory over San Diego State I decided I would observe the ND-Michigan matchup with a little something new from the kitchen to nosh on while wishing the Wolverines ill will. At least the outcome of the game didn't disappoint!

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces


General Instructions

In a bowl, toss the mushrooms with 3 tablespoons of olive oil and the rosemary leaves. Season with salt and pepper. Place on a baking sheet, rounded sides up, and bake at 400 degrees F for about 30 minutes, until tender and the rounded edges are browned. Let the mushrooms cool to room temperature.


In a skillet heat the remaining 3 tablespoons of oil and add the rosemary sprig, cooking over moderately high heat until the leaves are crisp, about 30 seconds. Drain on paper towel, then strip the leaves. Pour off all but 1 tablespoon of the oil and add the bread crumbs to the skillet. Toast over moderate heat until golden and crisp, about 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.


Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs, and serve.


Suggestions

It is hard to be objective in my suggestions with this dish, as it completely struck out. I would certainly reconsider the ratio of cheese to mushroom in this preparation. My mushrooms cooked down quite a bit, leaving the cheese pieces I had prepared excessively large. The amount of cheese seemed to completely overpower the mushroom. Another suggestion I might make is in regard to the rosemary leaves. While I love the taste of rosemary, encounters with whole, cooked leaves in a dish are, for me at least, less than enjoyable. I would certainly consider mincing the rosemary in any future preparation.

Opinion


I was completely ready to fall in love with this dish prior to its preparation. So much so that I had even prepared myself to overlook what I knew would be annoying twigs of rosemary competing for my attention. It simply fell totally flat! As I said before, the cheese to mushroom ratio was quite unbalanced. The cheese, though mild mannered, completely disguised the mushrooms, making them a vehicle rather than a complimentary component. The bread crumbs, while lending a nice contrast in texture and an additional plug for the rosemary, simply didn't add much overall to the package. The end result was an appetizer that was nothing short of uninteresting! Quite a shame, for I do so love both goat cheese and mushrooms. This one really only musters a weak 2. At the very least the game was less disappointing!

Provencal Vegetable Gratin

Background

I found this recipe several weeks ago after stopping by the market and finding so many wonderful fresh vegetables that I couldn't quite decide which to leave behind! After picking out a variety of goodies, squash, zucchini, asparagus, tomatoes, and green beans to name a few, I was ecstatic to rummage through my recipe collection and find a gem that allowed met to capitalize on the bounty. For the vegetarian, or for the perfect accompaniment to a main entree, this dish really is one to remember.

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan


General Instructions

Heat 2 tablespoons of olive oil in a medium to large skillet over medium low heat and add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally until softened and cooked, but not browned, about 5 minutes. Stir in the basil and thyme. Spread on the bottom of a lightly greased 7 by 11-inch baking dish.

Toss the sliced vegetables with the remaining olive oil and salt. Season with pepper to taste. Alternate the sliced vegetables in compact upright rows on top of the onion mixture.


Cover the dish with aluminum foil and bake at 375 degrees F until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until the cheese begins to brown, about 20 minutes.

Suggestions

This is one dish that I actually have few suggestions to offer up, finding little room for improvement. I happen to be a cheese lover, as you might have noticed in at least one previous post, so my main suggestion would be to add an additional bit of Parmesan. The cheese, as my husband suggests, is something you actually look forward to with each subsequent bite. A little extra helps make a very nice crust. If you really like your cheese, consider a bit of freshly grated Parmesan added to an individual serving. If you like your crust nice and crispy consider additional cooking time, or a brief run under the broiler.


Opinion


This is a wonderfully light dish! In fact, the first time we had this we had it on a "veggie night," serving it as the main dish. The basil and thyme give this a wonderful earthy flavor, complimented nicely by the garlic and onions. The squash, zucchini and tomatoes are simply a vegetable lover's dream. The cooking time leaves them incredibly tender, but not mushy. But the best might just be saved for last-- the Parmesan, nicely crisped really does add an extra something to the dish. A solid 4, no doubt!

Balsamic Chicken Drumsticks

Background

I suppose I may have to go back and categorize this week as the week of balsamic vinegar! I have actually tried this recipe a couple of times with great results and an enthusiastic response. It is a wonderfully easy and satisfying dish that requires little more than a combination of a handful of ingredients and a brief run through the oven. And for those who enjoy wings, feel free to substitute wings for the drumsticks. The results are equally excellent!

Ingredients

1/2 cup balsamic vinegar

1/2 cup honey

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks

Optional:

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley


General Instructions

Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary, and garlic in a large re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and brown sugar. Add the chicken, seal the bag with as little air as possible in the bag, and place in the refrigerator to marinate for two hours.

Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.

Place the leftover marinade in a small saucepan and bring to a boil. Reduce the heat to achieve a gentle simmer and cook over low heat until thickened, about 15 minutes.


Use a pastry brush to brush some of the marinade on the cooked chicken. If using, sprinkle the sesame seeds and chopped parsley over the cooked chicken.

Suggestions

This may seem an inconsequential suggestion, but in the preparation of the marinade I would suggest breaking down and mixing the ingredients in a medium to large bowl. Shaking and squeezing the bag don't quite achieve dissolution of the honey. A bowl and a whisk are a more efficient and successful approach. A second recommendation: spray the foil-lined baking sheet with a non-stick spray. The residual marinade on the chicken makes for a wonderful glue, and in this recipe the crispy skin is key! For those that try this with drumettes, the adherence issue was more problematic. Also, keep an eye on your oven. The caramelization process does result in some (possibly significant) smoking. No one wants to deal with screaming fire detectors at dinner time!

Opinion

My husband and I have enjoyed this dish several times, both with drumsticks and drumettes. It is really quite easy to prepare, making for an appetizing dish during the week when time is short. I have to give this a 4, both for taste and ease of working it into the regular rotation. The tartness of the balsamic vinegar will perk up your taste buds, while the honey and brown sugar will lend a very nice, sweet counter punch. Keep your buds on the watch for the lovely hint of rosemary-- it really lends a fresh overtone to the chicken.

Reader Feedback!

I just wanted to take a brief moment to thank everyone for stopping by.  Thanks also for the comments, please keep them coming!  Let me know of any changes/suggestions/improvements you think of, I appreciate any and all feedback.  

On the suggestion of one reader, I'd also like to take this opportunity to go back and rank the dishes from a couple of my earlier posts:

Baked Penne with Roasted Vegetables: This dish gets a solid 4.  Its ease of preparation, suitability for a crowd, and overall pleasure to the palate puts this one up there.

Gorgonzola and Pear Tart: This dish probably gets a 3.  I'd love to go higher, but it's hard to definitively give this one a 4 simply because it seems more like a special occasion dish rather than a regular rotation dish.  Bring this one to a party or get together and you are sure to be a star!

Installment 1: Breakfast for Dinner

Background

One of my favorite childhood memories of mealtime was the infrequent, much anticipated installment of "Breakfast for Dinner." Those rare occasions usually came on night's when the regulars just wouldn't please the crowd at the dinner table. My husband and I have gradually resurrected this concept, periodically throwing omelettes or Fritatta's into the menu. I have played many times with ingredients for a tasty omelette; for this one I took the idea of a margherita pizza and added a little bacon to fill it out.

Ingredients

**A note for my own concoctions: I am terrible about exact measurements (which fortunately, aren't a requirement for an omelette). As with my marinara sauce, I have a base from which I start and then really just prepare to my own taste.

Roma tomatoes, chopped

Garlic, finely minced

Onion, finely minced

Basil, chopped

Bacon, fried and broken up

Two eggs (per omelet)

Two to three tablespoons of milk

Fresh mozzarella, cubed

Salt and black pepper to taste

Olive oil

General Instructions

Saute the onions and garlic in olive oil until tender. Beat eggs, milk, and salt and pepper to taste in a small bowl. Spray with cooking spray and heat over medium to medium-high heat. Add egg mixture. Add mozzarella, bacon, tomatoes, basil, and onion and garlic to taste. Allow egg mixture to set partially, then fold omelette over.

Suggestions

In general I prefer my omelettes to be almost completely cooked through, leaving the slightly runnier version to those less faint of heart. I have had runnier versions, I just prefer the consistency of a more thoroughly cooked omelette. Instead of merely folding my omelettes in half, I do a partial fold and finish the omelette with a third fold to end with something more crepe-like. I tend to fill my omelettes pretty heartily filled with ingredients and this approach seems to make for a less messy, more contained finished product.

Opinion

This omelet will continue to be one of my favorites, definitely receiving a solid 4. I love a good margherita pizza (if in the Indianapolis area, check out Eh! Formaggio) making this omelette a lighter, and healthier, tribute. The basil and tomatoes lend a wonderful fresh flavor with the onions and garlic adding a bold touch. I like to add the bacon, giving an extra texture and beefing up the breakfast for dinner theme just a tad. I would recommend this one for breakfast, lunch or dinner!

Roasted Pork Loin with Roasted Garlic Vinaigrette

Background

One of my favorite chefs, Giada De Laurentiis, has very rarely steered me wrong. With few exceptions I have been impressed with her recipes. So impressed in fact, that I have three of her cookbooks and frequently refer to her recipes on The Foodnetwork when looking for inspiration for dinner or when considering a recipe tweak. When I came across this one, I knew it was only a matter of time before I pulled it out and put it to the test. To compliment the dish, I tossed green beans and asparagus with olive oil, salt, and pepper and roasted them at a moderately high heat. I wasn't quite sure what wine to pair with it, so I went out on a limb with a wine I've had several times and will continue to pick up in the future: d'Arenberg's Hermit Crab, a 2006 Viognier Marsanne that never fails to please.

Ingredients

Roasted Garlic:
2 heads garlic

2 tablespoons olive oil

Salt

1 3 1/2 to 4 1/2 pound boneless pork loin

Salt and freshly ground black pepper

Vinaigrette:
1/4 cup chopped fresh parsley leaves

1/2 cup balsamic vinegar

3/4 cup extra-virgin olive oil

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons water

General Instructions

Cut the garlic in half crosswise, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in aluminum foil and roast in a 475 degree F oven for 1 hour. Season the pork loin on all sides with salt and pepper and place in a heavy roasting pan. Place the pork loin in the same 475 degree F oven 30 minutes after beginning the garlic. Cook until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the pork from the oven and tent with foil, allowing it to rest for 15 minutes.

Meanwhile, prepare the vinaigrette by removing the garlic cloves and combining them with the parsley and balsamic vinegar in a blender. Drizzle the olive oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until well incorporated.

To serve: slice the pork and drizzle with the vinaigrette.

Suggestions

I have to qualify this recipe with a guilty admission: many people claim that you should never try a recipe for the first time other than the way it is written... Oops! For two people, a 4 pound roast was just too much, so I roasted a two pound pork loin and halved the vinaigrette portion of the recipe. Keep that in mind when considering my suggestions for this recipe. 

One word of warning: even with a digital in-oven thermometer, the cooking time was tricky. The recipe states 30 to 40 minutes are required for a 3 1/2 to 4 1/2 pound pork loin. My thermometer claimed my roast had reached an adequate internal temperature after just 27 minutes, not an unreasonable extrapolation to a 2 pound pork loin I thought. One slice into the pork loin though, revealed very pink meat and pink juices. I would definitely suggest going the full 40 minutes, possibly even adjusting the cooking time up, depending on how you like your pork cooked and the size of your pork loin. If you can stick it out with the cooking time you will have a delightful meal, as the vinaigrette was well worth the effort. I simplified the preparation and cleanup for the vinaigrette by using an immersion blender and an attachment that acts as a mini food processor.

Opinion

Prior to preparing this dish it occurred to me that a scale for rating dishes I prepare might be in order. Part of what makes preparing a dish exciting is not only the ability to enjoy it in the moment, but the possibility of discovering something you can't live without having again. The risk to that little adventure: ending up with something you wouldn't feed your worst enemy! But, with those opposite ends of the spectrum, I concocted a scale for future reference:

5 Mind blowing epiphany

4 Make it part of the regular rotation

3 Consider the possibility of letting it pass your lips again

2 Starving animals need to eat

1 Recycle the paper the recipe is printed on

This dish, despite the hassle with the cooking time, was certainly a 3, possibly worthy of a 4.  I loved the vinaigrette. The garlic was in no way overpowering, and its sweetness was complimented by the addition of sugar. That is not to say that the sweetness was unbalanced- the vinegar and oil together combined for a perfect tart counterbalance.  The vinaigrette will be something I put on my shelf for future visits.  I would happily make it again for salads or even grilled beef.  The pork was somewhat unremarkable, serving mostly as a vessel for the vinaigrette. What this dish lacks in excitement is made up for in ease of preparation, cooking time conundrums not withstanding.

The wine... Well, I continue to be ever pleased by this wine, as with everything else I've tried from this Australian winery. The acidity of the wine actually paired quite well with the acidity/tartness of the vinaigrette. That being said, I can't say that this was a particularly stellar combination. The Viognier Marsanne was incredibly delicate, a crisp and dry, refreshing white that I have previously paired with crab cakes (a much better pairing in my opinion). The pork may have complimented the light fruit in a different setting, but the vinaigrette in the end overpowered the wine.

Baked Penne with Roasted Vegetables

Background

As the summer months approached, and the vegetables ripened, I began looking around for a recipe to capitalize on the season's harvest. I wanted something hearty without leaving the feeling of lead in one's stomach. It took a bit of searching, and summer's end before I finally found a recipe I liked. The solution: a pasta dish that combines a selection of vegetables roasted with olive oil, smoked cheeses, and marinara sauce.

Ingredients

2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound Penne pasta
3 cups marinara sauce
1 cup grated Fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

General Instructions

Toss the vegetables with the olive oil, one half of the salt and black pepper, and the dried herbs and roast in the oven at 450 degrees F for about 15 minutes. Bring a large pot of salted water to boil and cook the pasta for about 6 minutes (it will cook fully in the oven). In a large bowl, combine the drained pasta, roasted vegetables, marinara sauce, cheeses, peas, and 1/2 teaspoon of salt, 1/2 teaspoon of pepper. Pour the mixture into a greased 9 by 13-inch pan and top with the remaining 1/3 cup Parmesan and butter pieces. Bake in a 450 degree F oven until the top is golden and the cheese has melted (approximately 25 minutes).

Suggestions

I almost never buy store-bought marinara sauce, choosing instead to make my own, so I cannot offer a suggestion as to which to buy. My marinara sauce is liberally spiced with red pepper flakes, and I found the hint of heat to compliment this dish well. I would encourage you to look for a jarred marinara that boasts a bit of heat.

The vegetables ended up roasting a bit longer than 15 minutes, as the timer was accidentally turned off. Though unintentional, I would recommend an additional couple of minutes. The extra time allowed the onions to carmelize nicely and lent the other vegetables some nice color. I would also recommend grating additional Parmesan for the crust. I felt the 1/3 cup was just a bit short, not really adequately covering the entire dish. One final note: keep an eye on this one in the oven. My oven runs just a bit hot, but this dish was "done" well before the 25 minutes were up. Going the full cooking time would have left any pasta at the surface inedible. As it was, at 20 minutes there were still more than a few pieces that were chewy/hard as a rock.

Opinion

I have to say, this dish was a home run, with both my husband and I declaring definitively this would go into the regular rotation! It was exactly what I hoped: a dish that was simultaneously light and hearty. The vegetables were superb, both in texture and flavor. The onions were particularly complimented by the smokiness of the mozzarella. The combination really made the smells wafting from the kitchen irresistible while the dish was in the oven! Key to the success of this meal: getting a bit of pasta, a couple of veggies, and a nice taste of cheese in each bite. This dish will feed more than a couple, I'll let you know how the leftovers reheat!

Gorgonzola and Pear Tart

As I feel my way through this whole blogging revolution, bear with me. For now, I'll list the ingredients, give a general run down of working through the recipe, any thoughts/suggestions for the dish, and an opinion of the quality of the dish. Feel free to suggest any additions/removals from this list.

Background

I had come across this recipe some time back, but kind of forgot about it. That is, until my husband and I realized we had a 2002 Martinelli Dry Gewurztraminer we purchased on our honeymoon (2007) that really needed to be enjoyed and was desperately in need of an interesting dish to pair with it. And how fitting that I should kick off my first real post with a wine from the winery that really elevated my interest in wine and food pairings. Enter the gorgonzola and pear tart...

Ingredients

1 store bought pie shell

4 ounces cream cheese

2 ounces Gorgonzola

1 teaspoon fresh thyme, chopped

Pinch salt

Pinch freshly ground black pepper

2 tablespoons butter

3 small pears, cored and sliced

2 ounces prosciutto, cut into thin strips

General Instructions

Bake the pie shell in a tart pan according to the package instructions. Allow to cool slightly. Combine the cream cheese, Gorgonzola, fresh thyme, a pinch of salt and black pepper in a bowl with a hand mixer. In a large skillet brown the pears in the butter.

After the tart crust has cooled, gently spread the cheese mixture over the bottom. Arrange the pear slices over the cheese mixture. Sprinkle the thin strips of prosciutto over the top.

Suggestions

I added about a tablespoon of brown sugar and a teaspoon of vanilla extract to the pears as they cooked. I really enjoyed the extra hint of sweetness and I feel it complimented the savory of the cheese/herbs well. Additionally, I very briefly sauteed the prosciutto, just to crisp it up a bit and add just a bit more texture to the dish. With a little extra thyme on hand I sprinkled about a half a teaspoon over the finished dish. It added a nice bit of color contrast.

Opinion

I thoroughly enjoyed this dish! I thought the cheese was a bold combination of salty and savory and paired extremely well with the fruit (note: I am a huge fan of bold cheeses; this dish is not for the faint of cheese hearts). I did feel toward the edges of the tart the cheese-to-fruit ratio increased, leaving the fruit overpowered. I might consider adding an additional pear to the preparation in the future. Alternatively, I would consider a bit more brown sugar to accentuate the sweetness of the fruit and combat the saltiness of the tart crust and cheese.

Perhaps my expectations for the wine were inflated, but I really felt the Gewurztraminer was disappointing! Being a bit older for a white (2002), it is possible that it had simply passed its prime. Alternatively, the pairing could have been a bit off. Overall, the wine poured well, leaving the glass thickly coated. The color and nose were extremely reminiscent of a Moscato, or other dessert wine, but this was no sweet bomb! It was dry, but fruity, with a fruit character reminding me of a Pinot Grigio. Unfortunately, when paired with the tart, the wine came away almost bitter by comparison. The pears helped to accentuate the fruit tones, but the cheese and saltiness of the crust just left the intense alcohol (15.6%) completely unmasked.

One final note

This Dry Gewurztraminer tasted exceptionally well when we were at the winery in June 2007. I think it might have been a mistake for us to sit on it as long as we did. It was already five years old at the time of purchase, and as the tasting personnel indicated, it was peaking at the time they were tasting it. For those interested, Martinelli is a wonderful, smaller winery located in the Russian River Valley in Sonoma. The winemaker, Helen Turley, likes her wines large and bold, with a good alcohol punch-- hence a Gewurztraminer weighing in at 15.6%. It is definitely a destination to keep in mind if you are ever in the area. Their Zinfandels and Pinot Noirs are quite renowned, and in my opinion, the best wines I have thus far tasted!

Sunday Kickoff

First, I suppose an introduction is in order...

I am currently a third year medical student, that beyond the worlds of medicine and science, finds herself fascinated and completely hooked on cooking.  I have always enjoyed cooking, but in recent years I have become a fanatic, and branched out extensively in the dishes I will undertake in the kitchen!  I have come a long way from my Italian days, though still my favorite "genre."  French, Thai, Chinese, Mediterranean, and even fish, have all started to make it regularly into the rotation!

I have also started to dabble in the pairing of foods and wines.  My husband and I discovered a winery, Martinelli, on our honeymoon that really became the first to fully open my eyes to the complexities and subtleties of wine.  I enjoyed a glass of wine before, but now I was a believer!  After our return, and in the months that followed, I began attempting new dishes with much greater thought given to what I would pair with it.

So here begins a catalogue of future efforts.  I hope to post fairly regularly, as school, energy, and the need to sleep occasionally permit.  On occasion I will prepare something and work on a wine pairing.  I'll give my thoughts, which are by no means those of an expert of any sort, and I hope to hear yours as well.  

It's off to the kitchen!