Perfect for quiet evenings and sophisticated gatherings
It’s often said that nothing quite complements a great plate of food than a nice glass of wine. Hardly any celebration is complete without the complex flavors of a nice red wine or the crisp texture of Champagne. We all have our own preference for which wines we like to drink or use to cook with, but there is an emerging type of wine that’s been slowly gaining popularity with connoisseurs – one that’s often underestimated and overlooked in favor of its more popular cousins.
Prosecco was introduced in the 16th century, but the high-quality wines available on the market today were not developed until the 1960s. Marks & Spencer describes this wine as a “lively, crisp Italian sparkling wine which is aromatic and fresh with light lemon, pear and apple flavours and a floral hint”, and its low price makes it ideal for every occasion. Ana Dane of The Street also notes that the wine’s pale golden color can add a touch of elegance to the dinner table, and the special fermentation process used to produce prosecco “produces delicate bubbles that are less biting than those of Champagne”.
If you haven’t already tried a glass of this simple yet flavorful wine, do consider buying it instead of Champagne the next time you prepare for a dinner party – just make sure that you consume it as soon as possible. Tim Atkin of The Observer says that “Most of it is produced using the less time-consuming Charmat method (refermentation of the base wine in pressurised tanks, as opposed to bottles) and is designed to be drunk young.” There’s also very little to worry about in terms of alcohol levels, since prosecco has lower alcohol content of 10.5%, compared to Champagne’s 12%.
Cooking with prosecco is also quite easy, as most recipes that call for Champagne can be switched over to this cheaper alternative. Prosecco is traditionally served with appetizers, but it also works well with all kinds of desserts, from berries to chocolate.
I want to start by congratulations to Lorraine. She was the winner of the Cooking Planit spice giveaway. Thank you to everyone that entered. Keep reading the blog for more contests in the future.
This is a new recipe for me. It was developed because I wanted to eat healthy and was tired of salads. I wanted to create a recipe that had a ton of nutritional value. Something I could pack a lot of vegetables into without feeling like I was eating “healthy”. Something flavorful. I also wanted to keep the veggies raw if possible, again, for the nutritional value. It seemed impossible at the time…and then it hit me. Pico de gallo. It fit my needs perfectly. Pico de gallo has nutritional value, tons of flavor, and it doesn’t make you feel like your eating health food.
Hi everyone. I first wanted to start by saying a big THANK YOU to everyone who participated in the Cooking Planit giveaway. I was very happy with the response I received. A winner has been chosen. I will announce the name as soon as I get confirmation from Cooking Planit that the spices have shipped. Keep reading for more giveaways in the future.
Now I have a special treat. A new cookbook is coming out via kickstarter soon and the author is currently on a virtual book (or blog) tour. Today, I am going to share with you some information about the cookbook and a few of the recipes as a sneak preview. The cookbook is called Continue reading →
This is it, my first review for a restaurant outside of Tallahassee. I can’t think of a better place to start with. Full disclosure: My fiancée and I are Disney fanatics. We have been traveling there together since 2007. Being a Florida resident, it isn’t that hard for us to find an excuse to get down there. I even proposed to my fiancée in Downtown Disney. Disney in general, is a special place to us.
Beauty and the Beast also holds a particular place in my heart. One of my other passions (outside of food) is acting. I have been acting for most of my life. In high school, my school was chosen as one of the first to do Beauty and the Beast as play. We were lucky enough to get some original costumes from the Broadway production. Our set and actors were top notch. We entered the play into state competition and were chosen to perform the show at Morsoni Hall in Tampa, Florida for all the other competing high schools in Florida. This is a huge honor. Hundreds of schools enter and less than ten are selected. Performing at states was the only time I have ever performed on a professional stage. There were 2,552 people who saw us perform that show and many that got turned away (we sold out). It is an experience I will never forget.
Don’t let it fool you though. This isn’t a biased review. When we went to dinner at Be Our Guest, we also brought my sister, niece, nephew, and brother-in-law. We all had the same opinion.
For those of you who don’t know, Be Our Guest is a new restaurant in the Magic Kingdom. It’s part of their “New Fantasy Land”. During the day time, Be Our Guest is a quick service restaurant. At night, it becomes a sit down restaurant. This Beauty and the Beast themed restaurant is modeled after three different parts of the Beast’s castle.
Hello fellow foodies. I am happy to announce a contest that I will be running in association with the people behind the Cooking Planit website and iOS App.
The fine folks at Cooking Planit will be giving away 50 spice sets to the readers of 50 awesome food blogs. 2 sets will be given away for 25 days starting this week.
Cooking Planit is a website and smartphone app that handles the recipe a little differently from most recipe utilities. You can plan out your meal using the tool. The tool then arranges the different items in your chosen meal into one recipe. It automatically puts the steps for each item into an order which will have the entire meal ready at the same time. I have only tested it a minimal amount so far – but it works pretty well.
Here is a list of all the blogs participating in the contest:
This is it. The main event. After weeks of anticipation I am posting the full recipe to Cluster’s and Hops “Grilled Goat Cheese Sandwich”. I should say upfront – this is not an official recipe. I am not some special person who knows the chef or anything. I just really liked the sandwich when I ate it and decided to do a bit of food hacking. I won’t say this recipe is exact – but it is pretty close.
Here is how Cluster’s and Hops describes the sandwich on their menu:
GRILLED GOAT CHEESE SANDWICH roasted eggplant, carmelized onion, goat cheese, fig jam, lavender & white truffle oil on grilled rosemary olive bread
I wasn’t sure what to expect going into Backwoods Bistro. On the one hand, the people I had known who had eaten in their original location in Sopchoppy FL seemed to love the place. On the other hand, the people I knew who had eaten at their Tallahassee location weren’t impressed. What did I know about the place? I knew it was built in a building that used to house a comedy club. That’s it. I didn’t even know what kind of food they served. I had no idea if it was a nice restaurant or a causal restaurant. The one thing I did know? I was hungry.
I know what your thinking, I haven’t put up a recipe in a long time, and I decide to come back with fig compote? Really? Well…. that’s exactly what I am doing. I’m breaking all the rules on this one.
Actually, the next full recipe I plan to post is for a certain sandwich at Cluster’s and Hops that I loved so much I had to figure out how to make it at home. In order to make the sandwich though, we first have to make fig compote to go on the sandwich. Hence, the reason this post exists.
I don’t think a lot of people have eaten figs outside of a fig newton, which is a shame because they are delicious.
Fresh Figs (1 package)
1 and 1 Tablespoon sugar
1/2 cup White Wine
2 and 1/2 Tablespoons Lemon Juice
2 Tablespoons Water