Pairing Chocolate with Wines for Valentine!

 

   

Wine and Chocolate pairing

As with all food and wine pairings, chocolate and wine pairing is personal, and it often comes down to taste buds. The rule of thumb when pairing wine with food or chocolate is to find foods that complement the wine rather than match it. Perhaps the best rule with wine as with chocolate, is to indulge in what you love. Be guided by pairing suggestions, but if you find a combination you particularly enjoy, go with it!

In general, the creamier the chocolate, the lighter the body of wine. The richer the chocolate, the fuller the body of the wine.  Similar to formal wine tasting, you can experiment with a varieties of chocolates. Work from light white chocolate through milk chocolate and end on the drier notes of dark chocolate with light-bodied to full-bodied wines. By starting with the more understated nuances of white chocolate and ending with dark or bittersweet chocolate, you will keep your palate from starting on overdrive and missing the subtle sweet sensations found in more delicate chocolate choices (and wine).

What is the difference between Milk Chocolate and Dark Chocolate?  Milk chocolate contains 30-40 % cocoa solids, whereas dark chocolate contains at least 60 % cocoa solids.

How do I choose the best quality chocolate? Chocolate that has a glossy surface and is free from blemishes is the best quality. If the surface is cloudy or gray, this may be a sign that chocolate is old or has been subject to extremes in temperature or handling. Be sure to read the ingredients list. Example: if a dark chocolate has synthetic vanillin rather than pure vanilla, the flavor may be altered.  

 

White Chocolate and Wine Pairing Suggestions:  While white chocolate is not a true chocolate, you may still want to include it with a wine pairing. White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for the sweeter styles wines	ü  Brachetto d’Acqui ü  Ice wine ü  light Sherry ü  Moscato d'Asti ü  Rosé Port  ü  Sweet Rosé ü  Tokaji Aszù
Milk Chocolate and Wine Pairing Suggestions:  Since milk chocolate is part chocolate, part cream, it's not only delicious but versatile to pair. Milk chocolate is made from dark chocolate that has a lower cocoa solid content and higher sugar content.	ü  Alsace Pinot Gris ü  Champagne ü  Gewurztraminer  ü  Lambrusco ü  Light Port ü  Lighter Pinot Noir ü  Madeira ü  Malvasia delle Lipari ü  Mavrodaphne of Patras ü  Muscat ü  Petite Sirah ü  Riesling ü  Sauternes ü  Vin Santo ü  Viognier
Dark Chocolate and Wine Pairing Suggestion:  Unlike Milk chocolates, dark chocolates needs more attention while pairing. Dark chocolates contain more polyphenols, which gives it a bitter taste. It requires bolder strong red wines with dominant fruit or berry notes, with higher alcohol levels.	ü  Amarone della Valpolicella ü  Banyuls ü  Barolo Chinato ü  Bordeaux ü  Cabernet Sauvignon ü  Dry Marsala ü  Malbec ü  Merlot ü  Ruby Port ü  Sangiovese  ü  Shiraz ü  Vin Santo del Chianti

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Chickpea Dates Cake (With alternatives)

3 medium ripe bananas, mashed (organic if available)

3 tablespoons maple syrup or honey  

1/4 cup + 2 TBSPs aquafaba (liquid from canned chickpea or 

               Cannellini beans, or 2 eggs)

2 tablespoons avocado oil or extra virgin olive oil (or Canola if not available)

1 tablespoon vanilla extract

1 1/2 cups chickpea flour (almond or regular flour if not available)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cardamom, optional

Pinch sea salt

6-8 large pitted chopped dates (or chopped walnuts, other nuts, or dried fruit)

1.    Preheat your oven to 350F degrees. Butter a standard loaf pan. Set aside. 

2.    Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add in maple syrup or honey, oil, and vanilla; stir well.

3.    Dry ingredients: in a bowl add the chickpea flour, salt, baking soda, cinnamon and cardamom; combine.

4.    Fold in the chopped dates or nuts. Pour the batter into prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

5.    Allow the bread to cool in the pan for a few minutes before removing it.  Slice and enjoy! 

Chickpea flour is also called besan flour, garbanzo bean flour. If you are gluten-free chickpea, almond, and gluten-free flour can be used. I made 2 and froze then into thick slices.  When they thaw out you could heat a few minutes in skillet… Moist and Delicious. 

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Why It's Better to Eat Products in Season

Fruits and Vegetables in Season

Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months.  By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body.  Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.

 If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years.  If you eat the right ingredients in the right months, you will experience the very best of a cuisine.  What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?

Important aspects to understand related to fruits and vegetables in season:

Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.

Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.

Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health.  Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.

Reduction of pesticides:  Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.

Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.

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Lentil Soup in Red Wine and Broccoli

Lentil Soup in Red Wine and Broccoli 

10 ounces fresh broccoli florets

2-3 tablespoons extra virgin olive oil, divided

1 teaspoon coriander seeds

1 cup red wine, divided

1 medium sweet onion, minced

1 carrot, minced

1 celery stalk, minced

8 ounces small lentils, rinsed                                                                                                   

2 bay leaves                                                                                                                 

6 ounces tomato sauce    

4-5 cups broccoli water

Sea salt

Freshly ground black pepper

Pinch red pepper flakes                                                 

Pinch ground coriander

Small Brown Lentils

Steam or boil the broccoli florets for 2-3 minutes.  Strain reserving all of the broccoli water and set aside.

In a small skillet, add a few drops of olive oil and coriander seeds on low heat; stir until just fragrant.  Add the broccoli florets; cook on medium-high heat for 2-3 minutes.  Add 1/2 cup of wine and cook to reduce by half.

In a large pan, on medium-low heat, add the 2 tablespoons oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and some of the broccoli water; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed.

Serve the soup in bowls with a tablespoon of hot broccoli in the center, a thread of olive oil, and a sprinkle of ground coriander.

 

Broccoli Florets

Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée.  These lentils are cooked in sautéed vegetables, flavored with aromatic bay leaves and coriander seeds, and with a rich red wine reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve.

Have fun discovering my Lentils Soup in Red Wine and Broccoli recipe. 

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A Great Chef Knife for the Perfect Meal

Choosing a quality chef knife

Many of you have asked me which knife is best to use for cooking at home. Here is some information that may help you choose:

Quality chef’s tools are the most important part of preparing the perfect meal. There’s no doubt that foremost among tools is a quality chef’s knife. A chef’s knife works as an extension of the arm in every step of the cooking process from prep to plating. The perfect knife needs to be able to handle big, bulky foods but also be delicate enough to handle smaller, more fragile foods.

The team at Reviews.com recently looked at leading knife brands to find which performed the best, ultimately hand-testing 11 models. While some knives rose to the top as great performers, one of the most important things they found was that there is no one perfect knife for everyone. The best way to go about finding a great knife is to get an idea of your preferences and then handle knives in-store to find what feels best.

Knife framework:
Those who are newer in the kitchen or who may not have formal training may want to familiarize themselves with the anatomy of a kitchen knife. This will help you understand what you’re reading about different knife specs and make communication easier with salespeople you may run into.

Butt - the back end of the handle
Heel - the back end of the blade, close to the fingers
Tip - the front half of the blade (not to be confused with the point)
Point - the pointy part at the end of the knife
Edge - the sharp side of the blade.
Spine - the top of the blade, this part isn’t sharp
Tang - the steel that extends past your knife and into the handle
Bolster - the thick band of steel between the handle and the heel
Granton Edge - the dimpling on the blade to keep food from sticking

Knife anatomy

Other Considerations
Now that you’re familiar with the knife’s different parts, there are a few key questions to ask yourself:

How long should the knife be?
There is a huge variety of knife lengths available for purchase. For a great multitasking knife (known as a chef’s knife or a kitchen knife), look for an 8” model. Experts like Epicurious agree that this is a great standard size that is big enough to tackle most jobs but small enough to handle for delicate movements. Smaller and larger knives than these definitely have their own place in the kitchen and are even more important in professional cooking environments, but experts like Huffington Post agree that an 8” knife is a great place to start.

How much should it weigh?
While it’s easy enough to recommend a knife length to start at, weight is much more up to the individual. These tools should be light enough to perform delicate tasks, but large enough to accomplish large prep jobs. Of course, the weight of a knife model is relative to the size of the person handling it, so this is another aspect that’s up to personal preference. 

How much should I spend?
Your choice of budget will depend very much on your own personal needs. How often will you be using it? Are you a professional or recreational chef? Are you a master culinarian or still working on your knife skills? A bigger investment doesn’t always mean a vastly better knife, but price loosely follows quality. For those who are less frequent users and have less demanding needs in the kitchen, a lower-priced option may be ideal. For professionals who need a high-performing knife, a bigger investment may be appropriate.

For additional information or to see which model may be the best fit for you,  please visit here: https://www.reviews.com/chef-knife/

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Magical Eggs in Balsamic

Balsamic Hard-boiled Eggs

12 hard- boiled eggs

1 – ½ cups Secolari California Balsamic vinegar

Warm the balsamic vinegar. Place the eggs in glass container. Pour the warm balsamic vinegar over the eggs.  Let cool and refrigerate for at least 12 hours. Be sure to turn the eggs occasionally so that they will be evenly colored. When you have the desired color, remove eggs from balsamic.  The eggs can be served on a salad, for Easter, or to decorate an antipasto platter.

You can also reserve the balsamic and make another batch before discarding.

The balsamic vinegar is a popular condiment on our Italian table. In Italy we are fortunate enough to be able to count on high quality balsamic made with cooked must of grapes that come exclusively from the province of Modela and Eggio Emilia. 

Traditionally the balsamic vinegar is used for salads, vegetables, sauces, dips and marinades. It is served as a condiment for appetizers and sometimes used in drops on cheeses such as Parmesan and Mozzarella. It is also used to garnish ice cream and sweets.

For this recipe, I used a medium quality California balsamic vinegar because of the large quantity I needed.  I save the luxurious Modena balsamic for more cherished drizzling's.

http://www.secolarievoo.com/balsamic/california-balsamic.html

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Eggs in Black Truffle

Eggs in Black Truffle

In a small skillet, on moderate heat, add sufficient olive oil to just cover the pan. When hot, add 2 organic fresh eggs.  Cook to your liking. Sprinkle with salt and pepper. Remove from heat and shave a little preserved truffle on top.

  

  

Fresh Black Truffle

A preserved truffle is not cooked in the same way as a fresh truffle. A fresh truffle is a living mushroom that gives off perfume for days after being discovered and it can be freshly shaved on almost any recipe. A preserved truffle needs to be used with eggs, in butter, cream, and béchamel sauces. I will be writing more recipes and more information about truffles.  I wanted to start with a basic simple recipe that anyone can make and enjoy.  

Fresh White Truffle 

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Arancini Alla Leftover Risotto

Arancini

 

 

When I make risotto, I always make extra so that I can refrigerate it and use it to make Arancini the next day. I save some time on making the Arancini (Small oranges) because the rice is ready to go.

Arancini aren't difficult to make if you have all your ingredients ready to go. You basically need to have two bowls ready to go. The first bowl with beaten eggs, salt and pepper, and second bowl with 2 parts Italian breadcrumbs and 1 part grated Parmesan cheese. Next, have a large skillet ready with a light hot oil. 

Scoop a couple of tablespoons of risotto in the palm of your hand, while your hand is cupped.
Add some filling of choice such as tomato sauce and chunks of cheese, of tomato sauce with meat and peas, cooked ground sausage and sauce, etc. Add a little more risotto on top and form a ball. Make sure that the filling is completely covered.

Add caption

Roll each ball into the beaten egg, and next into breadcrumb mixture. Be sure to shake off any excess breadcrumbs before placing int the hot oil. Cook on medium heat until the entire ball is golden. Remove from skillet and place on paper towel. Continue cooking all of the Arancini. Cool slightly before eating.

My family enjoys the risotto and the Arancini. It is so much easier to make it with leftover risotto. The rest is just a process. I find that making the Arancini with the risotto is much more flavorful than plain rice.  It adds a whole new dimension to the recipe. This could be viewed as gourmet Arancini, however, growing up, we made lots of things with leftovers, because we didn't have the funds to do otherwise.  We had to be creative with our leftover ingredients.  I have the funds today to do otherwise, but it is something inside of me that continues to cherish the old fashion way of cooking.  It allows me to be creative, so I continue to do it, and I love it!

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La Befana, a Traditional Italian Holiday on January 6

 

La Befena

Different than many other countries around the world, Christmas time in Italy is celebrated until January 6th, Epiphany day. Epiphany honors the 12th day of Christmas when the three Wise Men arrived at the manger bearing gifts for Baby Jesus. It’s the last celebration that brings the Christmas period to an end. 

Panettone

In Italy, the legend of La Befana (The witch) is one that is traditionally told during the time of Epiphany. According to legend, on the night before the feast of the Epiphany, Befana flies around on her broom, delivering gifts. She leaves candy, fruit, and small gifts in the stockings of children who are well-behaved throughout the year. If a child is naughty, he or she believes to find a lump of coal left behind by La Befana. The children look forward to Epiphany with a sense of anxiety and enthusiastic anticipation. According to legend, on the night between the 5th and the 6th of January, while the children are asleep, an old good woman, called “Befana” flies in the sky on her broom with a special bag full of packages. She comes into their home and brings them special gifts, so when they wake up in the morning they find a surprise.

 

Fig cake

On this day, the children wake up very early in the morning excited to find their gifts. The Italian custom also says that the Befana leaves her gifts not just at one house, but she also visits relatives such as grandparents’, aunts, uncles and other relatives’ homes.  Epiphany day in Italian homes are always full of people visiting and of children unwrapping gifts. Tables are filled with cakes, candy, Italian liqueurs, and everything is encompassed by a happy atmosphere or peace and harmony.

By the way growing up, in the many years we celebrated La Befana, I never received coal by la Befana. I miss this holiday because it was about the children.  The adults brought it together and we celebrated together at the table to finalize the last day of the Christmas holiday.  I love tradition!

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