Writers: November 2009 Archives

'Tis the Season... for Olives

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By Deirdre Bourdet

The start of olive season always gets me excited because it means olio nuovo is here--the bright green, fresh out of the press, creamy and practically alive-tasting oil. It's the first, freshest extra virgin oil from a crush and it only keeps its magic for a short time, making it an elusive commodity. I love to finish salads or fish with a drizzle of the stuff, or just set out a dish with good bread and sea salt for one of the simplest and most delicious snacks ever... more than worthy of a quality bottle of vino to wash it down.

Foodie's Holiday Wish List

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By Deirdre Bourdet

cheeseKnifeSet.jpgMy family insists that I am difficult to buy gifts for, due to my extremely personal and subjective taste (aka "pickiness") when it comes to clothing and the like.  I remind them annually that it's actually very simple to get me something I will love - as long as it relates to food or wine (or is in fact food or wine), doesn't clutter up my cabinets and counters, and doesn't dominate my kitchen aesthetic, I'm a happy camper.  In this vein, I offer you some suggestions for the picky foodie in your family, virtually guaranteed to please those who love to cook and eat:

(1) Laguiole 3-Piece Cheese Knife Set 
Laguiole is still the gold standard for cheese service knives, and for good reason.  The traditional design is classic, elegant, but also sleekly modern.  And the knives are fantastic: a razor-sharp cleaver for the hardy mountain cheeses, a short rounded spreader for the soft stuff, and versatile long blade with pointed tip to spear that hunk of camembert you've just sheared off.  Gorgeous and functional, these knives are welcomed everywhere they go.  

Buena Vista, Bueno Gusto

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BVC_Ramal+Vineyard+Estate_Windmill.jpgBy Deirdre Bourdet

As an incorrigibly food-obsessed individual, my favorite wine tastings are those that involve snacks as part of the experience. I was recently invited to visit Buena Vista Carneros to try their current releases and check out their Carneros Room tasting, the food and wine pairing program offered to visitors on Saturday mornings.

Cooking With Wine

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When You Actually Put It In the Food

By Deirdre Bourdet

Some may consider the deliberate pouring of wine into anything other than a drinking vessel or eager mouth a shameful, wasteful act.  While I see their point, wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food.  A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.
 
Then there are the truly wine-based recipes (coq au vin, boeuf bourguignon, moules marinière, etc.) where the wine takes center stage.  Typically there is a great deal of reduction involved--simmering the wine with other ingredients to concentrate flavor and reduce the volume of liquid to a thicker, more sauce-like consistency.  These recipes make you confront the question of which bottle to use head-on, because the quality of the wine reduction really sets the tone of the dish.

The New Napa Tippling Points

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The Border Michelada.jpgBy Deirdre Bourdet

Recession-special happy hours are still popping up at a fabulous pace, even though the recession tide has turned and is (officially) over.  Downtown Napa recently added a couple of new and exciting options for happy hour tippling, besides Pica Pica Bar with its fab $3 drinks and ceviche.

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