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Posts from the ‘Cuisine’ Category

January 2012 Wine Releases

Andesite Vineyard
2008 Mervignon Bordeax Blend (153 cases, $48)

2009 Sonoma Mountain Farina Vineyards Chardonnay (112 cases, $38); 2009 Russian River Valley Calegari Vineyards Pinot Noir (112 cases $42)

Bishop’s Peak
2009 Elevation Red

Longboard Vineyards
2010 Point Break Red Blend, 2008 Dakine Syrah

Malk Family Vineyards
2008 Cabernet Sauvignon

Mount Palomar Winery
2009 Reserve Cabernet Franc ($48)

Sojourn Cellars
2010 Sonoma Coast Pinot Noir (925 cases, $39); 2010 Rodgers Creek Vineyard Pinot Noir (375 cases $48); 2010 Gap’s Crown Vineyard Pinot Noir (800 cases, $48); 2010 Sangiacomo Vineyard Pinot Noir (975 cases, $48); 2009 Georges III Vineyard Cabernet Sauvignon (125 cases, $95); 2009 Home Ranch Vineyard Cabernet Sauvignon (150 cases, $39)

Spann Vineyards
2009 California Mo Zin (1,250 cases, $20), 2010 North Coast Chardonnay/Viognier ($20)

Talley Vineyards
2010 Edna Valley Chardonnay

The Four Graces
2011 Willamette Valley Pinot Gris, 2011 Willamette Valley Pinot Blanc


Great Cookbooks For The Holidays

Entree to Judaism: A Culinary Exploration of the Jewish Diaspora

by: Tina Wasserman

What we eat says so much about who we are and from where we come. Do you like your matzah brie sweet or savory? Is your chicken soup matzah ball or mulligatawny? Does your menu feature a cheese torta or a tofu salad? Wherever Jews have settled, they have adapted local tastes and ingredients to meet the needs of Shabbat and kashrut, creating a rich and diverse menu of flavors and styles, all still Jewish. In Entrée to Judaism, Tina Wasserman leads a culinary journey around the world and across the ages, from Spain to India, from Russia to Tunisia, sharing the histories and recipes of the great Diaspora communities and the many wonderful ways they have told their stories through food.
• Accessible, easy-to-follow recipes for the novice home cook and expert chef alike.
• Features “Tina’s Tidbits,” fun facts and great cooking tips for every recipe.
• Includes over 275 recipes and dozens of full-color photos

Martha’s Entertaining: A Year of Celebrations

by: Martha Stewart

In this exquisite and very personal book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Whether a simple blueberry breakfast on a Sunday morning in Maine or a more lavish holiday dinner at Bedford, each of the gatherings is equally memorable, for what Martha cherishes above all is spending time and sharing delicious food with her family and friends.“A meal of substantial finger foods with ingenious cocktails, a sit-down formal dinner, a buffet supper, or something more relaxed such as a backyard barbecue—each is a welcome and inviting way to entertain,” writes Martha. Featuring elegant and casual affairs held throughout the year and a diverse collection of enticing recipes, Martha’s Entertaining shows us—in the broadest and most lovely fashion—what it really means to entertain and host today. From an afternoon Easter egg hunt for children to a festive Halloween dinner held inside her horse stable; from a sophisticated cocktail party on a friend’s yacht in New York Harbor to a spring garden fête amid the most glorious beds of peonies, Martha’s parties offer a glimpse inside her beautiful homes. Each is unforgettable and endlessly inspiring.All of the events feature menus and stories for dreaming and planning, as well as delicious yet approachable recipes: Tomato and Gruyère Toasts, Mini Crab Cakes with Tarragon Tartar Sauce, Tiny Tuna Burgers, Leek and Porcini Risotto, Wild-Mushroom Lasagna, Braised Short Ribs, Roast Turkey Breast with Sage Butter, Rhubarb Crumbles, Blueberry Jam Tartlets, and Chocolate Honey Ice Cream with Butterscotch Sauce, plus some of Martha’s favorite drinks, including Pomegranate Cosmopolitans and Honeydew Mojitos. Mix and match the recipes to create your own distinctive occasion.

Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions

by: Nava Atlas

Have yourself a happy vegan holiday! This exciting, inviting cookbook by veteran author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion.

Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah, and Christmas –to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouthwatering dishes as Coconut Butternut Squash Soup, Green Chili Corn Bread, Hearty Vegetable Pot Pie, delicate Ravioli with Sweet Potatoes and Sage, and Cashew Chocolate Mousse Pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.

A Very “Fishy” Thanksgiving

Thanksgiving can be an awkward time for somebody who does not eat meat or poultry. I follow a pescatarian diet and often end up with only side dishes on my plate at Thanksgiving.   Here are some incredible fish recipes to rival the Thanksgiving turkey this year!

Mustard-Roasted Fish


  • 4 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 8 ounces creme fraiche
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers


Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Fish Piccata


  • 2 tablespoons olive oil
  • 4 small white fish fillets (such as tilapia or sole), about 1 pound total
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 2 lemons, juiced
  • 2 tablespoons capers
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley


Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

Pan Seared Fish (Pacific Halibut or Cod) with Herbed Vegetable Ribbons and Couscous


  • 2 cups water
  • 1 cup couscous
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sliced dried apricots
  • 2 teaspoons orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1 cinnamon stick
  • 3 teaspoons salt
  • 1/4 cup chopped parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 red onion, sliced thinly
  • 2 zucchini, julienned
  • 2 yellow squash, julienned
  • 2 red peppers, julienned
  • 2 yellow peppers, julienned
  • 1/4 cup chopped mixed herbs, (chives, thyme, parsley, oregano)
  • 1 teaspoon white pepper
  • 4 to 6 (6-ounce) pacific halibut fillets or cod


In a 2 quart saucepan, bring the water to a boil. Combine the couscous, with the almonds, apricots, orange juice, orange zest, ginger, cumin, cinnamon and 1 teaspoon of the salt. Pour the water over the couscous, cover the bowl with plastic wrap. Let stand for 10 minutes. Remove the plastic wrap and fluff the couscous with a fork. Add parsley, toss to combine, then taste and adjust seasoning if necessary. Cover and set aside to keep warm while you prepare the fish and vegetables.

In a 12-inch skillet, heat 2 tablespoons of the olive oil and the butter. When the pan is hot add the red onion, saute for 3 minutes until tender; add the rest of the vegetables. Cook over high heat, tossing frequently, until the vegetables are crisp-tender, 5 to 7 minutes. Add the herbs, 1 teaspoon of the salt and 1/2 teaspoon of pepper. Toss to combine then set aside to keep warm while you cook the fish.

Season the halibut fillets on both sides with the remaining salt and pepper. In a 12-inch skillet, heat the remaining olive oil over medium-high heat. When the pan is hot, add the halibut fillets and cook until golden brown and fish flakes easily, about 3 minutes on each side.

Serve the fillets over the couscous and spread the vegetables around the plate. Serve immediately.

Bon appetit!

Written by: Paul T. Lotierzo

December 2011 Wine Releases


Norway Lobster on Bleus d’Ailleurs porcelain

Hermes serves Norway Lobster in a citrus and ginger jus caramelized melt-in-the-mouth endives.

For 4 people:

  • 12 shelled Norway lobsters
  • 1 packet of filo pastry
  • 1 grapefruit
  • 5 oranges
  • 1 piece of fresh ginger
  • 1 soup spoon of veal stock
  • 1 onion
  • 2 carrots
  • 5 chopped mushrooms
  • 12 good-sized coriander leaves
  • Melted butter
  • 8 endives
  • 1 soup spoon of unpasteurized double cream
  • Sea salt
  • Pepper mill


1. Lightly cook the onions, carrots and mushrooms in a little oil. Set

2. Squeeze the citrus juice and simmer it with the diced ginger
and the veal bouillon. Stir well.  When it has become syrupy, filter
the sauce and set aside.

3. Cut the endives in half, take out the bitter triangle (optional) then cut into fine lengthwise strips. Sweat them in a saucepan with a little salt until they give up their water.

4. When they are soft and start sticking to the bottom of the pan, add a soup spoon of double cream. Mix, season and set aside. This can all be done in advance.

5. On a lightly buttered rectangle of filo pastry (melt the butter and spread it on the pastry with a pastry brush), place a coriander leaf, then a teaspoon of the vegetable mix, then a seasoned Norway lobster. Roll it all up and place in a baking tin.

6. Cook the lobsters for 4 to 5 minutes in a very hot oven. When the pastry starts to brown, turn off the oven and leave for a few minutes.

*Please note: You can make a simpler version of this recipe by replacing the crunchy Norway lobsters by steamed fish, e.g. cod steak (in this case, you don’t have to prepare the vegetable mix).

Godiva Latest Collection Releases

5-Piece Dessert Truffles Bar Set, $15

Godiva latest collection release, 5-Piece Dessert Truffles Bar Set, features an assortment of Milk Chocolate Cheesecake; Dark Chocolate Key Lime; White Chocolate Tiramisu; and Dark Chocolate Soufflé bars. 5 Pieces. (7.3 oz.).

36-piece Ballotin with Free Dessert Truffle Bar, $44

Godiva latest collection release, 36-piece Ballotin with Free Truffle Bar, features ganaches, caramels, pralinés, fruits and nuts with complimentary, Chocolate Soufflé in Dark Chocolate Dessert Truffle Bar. Packaged in their signature gold ballotin, adorned with a two-toned brown and gold ribbon.  36 pieces. (14.6 oz.).

Chocolate Extravagance Tower With Classic Ribbon, $265

Godiva‘s latest collection release, Chocolate Extravagance Tower With Classic Ribbon features indulgent 105-piece Gold Ballotin; 36-piece Biscuit Gift Box, 27-piece Dark Chocolate Gift Box; 18-piece Signature Truffle Assortment; 12-piece Dark Chocolate Truffles Gift Box; 8-piece Gold Ballotin; and 4-piece Signature Truffle Assortment. (5 lbs.; 9.25 oz.).

Wine Releases: November 2011

Anam Cara Cellars

2009 Chehalem Mountains Nicholas Estate Gewurztraminer Dessert Wine.

Bedrock Wine Co.

2010 Pagani Ranch Heirloom Wine; 2010 Sonoma Coast Syrah; 2010 Cuvee Karatas White Blend; 2010 Brosseau Chardonnay; 2010 Papa’s All-Blacks

Carlisle Winery & Vineyards

2009 Sonoma Valley Bedrock Vineyard Mourvedre; 2009 Dry Creek Valley Petite Sirah; 2009 Sonoma Valley Petite Sirah; 2009 Bennett Valley Cardiac Hill Syrah; 2009 Dry Creek Valley Syrah; 2009 Knights Valley Pelkan Ranch Syrah; 2009 Russian River Valley Two Acres Red Wine; 2009 Dry Creek Valley Gold Mine Ranch Zinfandel; 2009 Russian River Valley Carlisle Vineyard Zinfandel; 2009 Russian River Valley Papera Ranch Zinfandel.

Carter Cellars

2009 Beckstoffer To Kalon Cabernet Sauvignon; 2009 Coliseum Block Cabernet Sauvignon; 2009 Hossfeld Red Blend; 2009 Truchard Vineyard Merlot.

Chateau Margene

2008 Reserve Cabernet Sauvignon ($72); 2008 Mooney Family Mourvedre ($56); 2009 Cabernet Franc ($52); 2010 Santa Lucia Highlands Mooney Family Pinot Noir ($56).

Fantesca Vineyards & Estate

2009 All Great Things Red Wine.

Grayson Cellars

2010 Zinfandel, 2010 Pinot Noir.

Lamborn Family Vineyards

2008 Vintage VI Cabernet Sauvignon ($110).

Liberty School Winery

2008 Central Coast Chardonnay (30,000, $14); 2008 Central Coast Cabernet Sauvignon (250,000, $14); 2008 Central Coast Cuvee (10,000, $14); 2008 Central Coast Syrah (10,000, $14).

Loomis Family Vineyards

2009 Napa Valley Ember Red Blend Grenache/Mourvedre/Syrah/Counoise; 2010 Napa Valley Snow White Blend (Grenache Blanc/Viognier).

MARA Winery

2009 Laughlin Road Ranch Pinot Noir.


2007 Napa Valley Piece de Resistance Cabernet Sauvignon.

Reynvaan Family Vineyards

2009 Stonessence Syrah ($60); 2009 The Contender Syrah ($55); 2009 In the Rocks Syrah ($45); 2009 The Unnamed Syrah ($40).

Roy Estate 

2008 Cabernet Sauvignon.

Spann Vineyards

2006 Sonoma County Mayacamas Cabernet Sauvignon (645 cases, $35).

Spottswoode Winery

2009 Napa Valley St. Helena Lyndenhurst Cabernet Sauvignon (727 cases, $60).

Whetstone Wine Cellars

2010 Jon Boat Pinot Noir.

Woodinville Wine Company

2008 Indomitable Red Wine (220 Cases).

Youngberg  Hill Vineyard

2009 Estate Pinot Noir; 2009 Chateau Youngberg Rouge.

UNA Celebrates The 150th Anniversary of The Unification of Italy

“UNA is the official wine of the 150th anniversary of the unification of Italy. Created to celebrate the history and culture of Italian wine country, following the combination of 20 wines from native grapes indicated by the Departments of Agriculture of all Italian regions, carefully selected from Assoenologi (Enotecnici Italian Winemakers Association), it expresses the true spirit of Itay, the love for their land, the expertise, art and industriousness of its people.”

UNA, red wine of Italy
The 20 indigenous red grape varieties that gave rise to “UNA, red wine of Italy”

Valle d’Aosta: Petit rouge
Piemonte: Barbera
Lombardia: Croatina
Liguria: Rossese di Dolceacqua
Veneto: Raboso
Trentino Alto Adige: Teroldego
Friuli Venezia Giulia: Refosco dal peduncolo rosso
Emilia Romagna: Sangiovese
Toscana: Sangiovese
Lazio: Cesanese di Affile
Umbria: Sagrantino
Marche: Lacrima
Abruzzo: Montepulciano
Molise: Tintilia
Puglia: Negroamaro
Campania: Aglianico
Basilicata: Aglianico del Vulture
Calabria: Gaglioppo
Sicilia: Nero d’Avola
Sardegna: Carignano

UNA, white wine of Italy
The 20 indigenous white grape varieties that gave rise to “UNA, white wine of Italy”

Valle d’Aosta: Priè blanc
Piemonte: Cortese
Liguria: Vermentino
Lombardia: Trebbiano di Lugana
Veneto: Garganega
Trentino Alto Adige: Weissburgunder
Friuli Venezia Giulia: Friulano
Emilia Romagna: Pignoletto
Toscana. Vernaccia di San Gimignano
Umbria: Grechetto
Lazio: Malvasia
Marche: Verdicchio
Abruzzo: Trebbiano
Molise: Falanghina
Puglia: Fiano
Campania: Fiano
Basilicata: Greco
Calabria: Greco bianco
Sicilia: Grillo
Sardegna: Vermentino

Photo credits:

Design by Cibicworkshop: Aldo Cibic with Tommaso Corà
Art direction: Riccardo Facci
Graphic design: Facci&PolliniPhotos: Pietro Chillesotti