Eat the Spring!

hey Friends, spring is here and I'm so excited to start to plant my fresh veggies and fruits and to get to all the farmers markets just opening. I absolutely love the http://www.eattheseasons.co.uk/ website and I recommend all of you guys go check out! I'm encouraged by all of the fresh food popping up and the fresh catch rolling in. Have a blast and get out there and get your hands in the dirt and grow something wonderful!

VEGETABLES
broccoli*, carrots, cauliflower, cucumber, jersey royal new potatoes*, leeks, lettuces & salad leaves, onions, potatoes (main crop), purple sprouting broccoli, radishes*, rhubarb*, rocket*, samphire, salsify, spinach*, spring onions*, watercress*, wild nettles*
FRUIT
bananas*[i], kiwi fruit*[i], lemons[i], oranges[i], passion fruit[i]
HERBS, FLOWERS, FUNGHI, NUTS
basil, chervil, chives*, coriander, dill, mint, mushrooms (cultivated), parsley (curly), parsley (flat-leaf), sorrel*
MEAT
beef, chicken, lamb, pork, rabbit, turkey, wood pigeon*
FISH & SEAFOOD
cockles*, cod*, coley, conger eel, crab*, dab, Dover sole, eel, john dory*, langoustine, lobster, mackerel, mussels, oysters, prawns, salmon*, scallops, sea bass*, sea trout*, shrimp*, whelks, whitebait*, winkles

http://www.eattheseasons.co.uk/

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Wine with Game

Hey friends,

In my previous post I talked about wine with meats, this is kind of a continuation of that but I want to go into it a little more with more of our intense flavor game meat. If you're a new foodie you might not be familiar with a few of these or may never have tasted them but let me tell you, you're truly missing out on some great eats. I hope this will inspire you to step out of your normal comfort zone and try something new.

Pigeon ( Squab) - You'll need a quite powerful mature red to stand up to the rich and high fat content of roasted pigeon.Cote de Nuits - A full bodied burgundy with maturity and a powerful flavor.Tuscan Sauiovese - This is robust enough to deal with the distinctive flavor of pigeon and works well with plain vegetable side dishes.

Pheasant - Whether the pheasant is from the wild, or has been farm raised, it is best served with a fine, mature red Bordeaux.Pomerol -The richness of this Bordeaux will complement the richness and texture of the meat.St. Emilion -Go for a fine-quality aged bottle that will really do justice to your meal. Add a splash of St Emilion to the cooking juices for a delicious sauce.

Quail - Not as rich as most other game birds, quail are delicious grilled or barbequed. Choose a light red to accompany quail.Young Burgundy =Choose one that is young and fresh enough not to drown the soft and delicate flavors of quail.Rioja -The flavors of a mature Rioja will complement quail beautifully.

Rabbit - For stew , the rabbit is usually marinaded in a rich red wine for several hours before cooking, so it'll required a well matched red wine to pair with. GO for BIG flavors with this wine.Bordeaux -Choose one of the more youthful red Bordeaux.Cote' de Frontonnais - This is a more savory red, ideal for a rabbit served roasted.Chinon - This medium-bodied red with god fruit and acidity will also go very well with a fruity sauce.

Hare -The flavor of hare is stronger than rabbi, the meat is darker in color and the overwhelming flavor is "gamier". It should be served with a full-bodied red.Nuits-St.-Georges - The sturdiness of this wine will withstand the strong game flavor.Barbareso -Very powerful, full-flavored, and aromatic.

Venison - Lean cuts of venison can dry out quickly during cooking, so its best serve medium-rare with a sauce made from the cooking juices. Forequarter cuts should be marinaded in wine before cooking to tenderize the meat. Syrah - This is rich and gamy enough to take on the distinctive flavor of venison.Chianti - A 3-4 year old Chianti will have a similar mouth feel to a softly cooked tender filet.

I know a lot of people are like whoa, I never thought of eating that, but these are some of the tastiest meats when prepared properly. I have some great recipes if you want them.I hope you'll try some of these great pairings; let me know what you think!

Food of Love

Chef Tre' Donte'

*Wine Essential used as reference

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Herb of The Day -Parsley

It's worth looking in gardens centers for the broad-leafed French variety of parsley, which has a very lovely and pungent flavor. Rich in vitamins A, B and C minerals, it tones the digestion as well as bringing vital flavors to soups, stews, salads and stocks.

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Elegant Valentines Day Dinner Made Simple...Bon Apetite!

Hello you guys, first I want to wish all of a very Happy Valentines Day, and in the spirit of love, I want to give you all a little Food Of Love. So for Krissa, Jackie, Beth and Kate here are a few ideas for your special day with the one you love. Don't be afraid to jump right in there ,, these are very simple recipes to ensure success.

Osso Bucco

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=INGREDIENTS
4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste
Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest
Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.

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Creamy Polenta

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Ingredients
4 cups water

Salt to taste
1 cup medium-grain yellow polenta

4 tablespoons butter1 cup cream cheese

Method
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

3 Finish by stirring in the cream cheese and salt to taste.If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff

http://www.elise.com/

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Chocolate Truffles made simple

INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners (powdered)' sugar, sifted
3 cups semisweet chocolate, melted
1 1/2 teaspoons vanilla

DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

http://allrecipes.com/Recipe/Easy-Decadent-Truffles/Detail.aspx

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*Great Wine Selections with this meal.*

2005 Yamhill Valley Vineyards Reserve Pinot Noir- Red

2002 Bridgehampton Chardonnay- White

Domaine Saint Vincent Brut Methode Champenoise- Champagne/sparkling white

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