| Evening in Spain coming to Fleming's | | Posted Wednesday, January 17, 2007 3:17:37 PM by Blog57 Team | | Wild mushroom empanada, seared scallop with saffron risotto cake and peppered duck leg confit are just some of the dishes that will grace the table at a special dinner being held at Fleming's Prime Steakhouse & Wine Bar in Copley Township. The restaurant is hosting an Evening in Spain with Ed MacKenzie, north central regional manager for Classic Wines of California, at 6:30 p.m. Thursday. The dinner is $75, plus tax and tip, and includes a five-course meal, with each course accompanied by a different wine. Seating is limited. Call Fleming's private dining manager Leslianne Love at 330-670-5200 for reservations. Fleming's is at 4000 Medina Road in the Montrose area. Five-alarm chili Akron firefighter Jim Diestel will be setting some fires on Friday, when he dares other city departments to accept the Akron Firefighters Chili Challenge.... | |
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| | | Ritter ball recipes | | Posted Wednesday, January 17, 2007 1:22:40 PM by Blog57 Team | | This elegant arrangement of beef tenderloin and wild mushrooms reduced to a savory paste called "duxelles," is baked in puff pastry. Chef Antonovich served it with a Cabernet Sauvignon demi-glace and roasted root vegetables. Ingredients 6 6-ounce beef tenderloin steaks 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper 1/4 cup olive oil 4 cups finely chopped fresh mushrooms 4 tablespoons butter 1 cup heavy cream 6 sheets puff pastry dough or phyllo dough 1 egg, lightly whisked 6 tablespoons duxelles Directions Season steaks with salt and pepper. Heat a medium sauté pan on high and carefully add 2 tablespoons olive oil. Sear steaks two at a time, 1 minute on each side, adding more olive oil as needed.... | |
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| | | Thanksgiving wine selection thankless task | | Posted Wednesday, November 15, 2006 1:12:34 PM by Blog57 Team | | IT SEEMS TO ME that Thanksgiving dinners at my house have more or less followed the same format for the last several decades. It is true that we have upgraded some of the heavy, starchy items a bit over time into slightly lighter approaches, but, frankly, our turkey has generally been pretty straightforward. Choosing wines to go with the bird, however, has been more of a challenge. There is, to my knowledge, not the slightest semblance of agreement among wine commentators about the best choices for Thanksgiving. Everything from sparkling wine to late harvest zinfandel has been recommended by some talking head or other. And frankly, I am not sure I could find grounds for disagreement with any of the ideas that get offered up as accompaniments to meals that run the gamut from dry white meat to sausage stuffing and from mashed potatoes to yams with marshmallows melted on top.... | |
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| | | Reader s cookbook has recipes for the heart | | Posted Sunday, November 12, 2006 7:36:51 AM by Blog57 Team | | After reading your column on Sept. 27, I ordered the cookbook from The West End Baptist Church. I wanted it because Chubby Lamb was my father-in-law, and I have only one of his recipes. I have asked many where I might find more recipes or even a cookbook with some in it and have come up with nothing. I was very excited to be able to get the ones that are in the cookbook you wrote about. If you have any other readers who have any of his recipes, I would love to have more. The recipe I have from him is marinated shrimp. If you want it, I will send it to you. Thanks for your column. Sarah Lamb Sarah, You are more than welcome and thank you for reading! It always warms the cockles* of my heart to hear this column has helped someone! *Cockle: A bivalve mollusk with a heart-shaped shell.... | |
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| | | Recipes for the grill, the crock and oven | | Posted Thursday, November 09, 2006 7:40:07 PM by Blog57 Team | | Rachel Knickrehm owns Wild West Bakery in Eagle and studied cooking in Canada and at BSU. Jim Allen of Meridian is a retired Marine Corps lieutenant colonel and a hunter education instructor. At first glance, they might not seem to have much in common, but both enjoy turning wild game into mouth-watering meals. "My mom was a dietitian and she was convinced boys should learn how to cook," Allen said. "We ate a lot of wild game, so we worked on that." Knickrehm grew up on a farm in Vale, Ore., where her father, brothers, and other relatives provided a steady supply of wild game. Cooking with game brings a different flavor to every dish, she said. Whatever the animal ate affects the flavor of its meat, so there's always an element of surprise.Because game is so lean, you can also manipulate the flavor of your dishes by adding fat, such as bacon.... | |
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| | | California sweetener maker new Houston Polo Club sponsor | | Posted Tuesday, November 07, 2006 7:22:39 AM by Blog57 Team | | The Houston Polo Club has a sweet new event sponsor. San Clemente, Calif.-based Zsweet has joined brands such as Bombardier Jets, Cartier, Stanford Private Wealth Management and Sotheby's as club sponsors. As part of its sponsorship deal, the all-natural sweetener maker will lend its name to the polo club's Zsweet Texas Tailgate and Wine Festival on Nov. 12. .... | |
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| | | SATURDAY STARTERS: Some points you can raise to get a conversation flowing this weekend | | Posted Saturday, November 04, 2006 7:39:08 PM by Blog57 Team | | People complain that this White House is the most secretive in history, but that doesn't mean the Bush administration should respond by publishing a recipe for an atomic bomb on a government Web site. The site came down Thursday night after the New York Times raised questions about the information being made available. Wonder how many downloads were from North Korea and Iran. Wined-and-dined- and-dieted mice A Harvard Medical Study released by Nature magazine found that mice fed a high-fat diet supplemented by heavy doses of a natural antibiotic found in red wine lived as long as mice on a standard diet. Sure, but those fat mice aren't going to get behind the wheel of a car. Fished out, tofu and chips may have to do Enjoy that fish and chips -- while you can.... | |
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| | | Benbow Inn to host wine tasting, auction | | Posted Thursday, November 02, 2006 3:12:45 PM by Blog57 Team | | A wine-tasting fundraiser benefiting Southern Humboldt County schools will be held Saturday at the Benbow Inn. All proceeds go to arts programs at schools in the Southern Humboldt Unified School District. Ceago, Robert Craig, Navarro Seghesio, Germain-Robin, Old Growth Cellars, Fieldbrook, Briceland, Curtis and David, Riverbend, Bonny Doon and Henriot Champagne will pour their latest releases and some older library wines. The event also features wines from South America, Australia, New Zealand and a large selection of sherries from Spain. The tasting will take place from 2-4 p.m., followed by a live auction from 4-6 p.m. Attendees can bid on wine collections, artwork, private tastings, trips to San Francisco and the wine country, and many more luxury items. Tickets are $25 per person, which includes the tasting, live auction, hors d'oeuvres, live music and a book signing by the author of "Wine Country Diet," which features recipes from the Benbow Inn.... | |
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| | | Ready? Set! Shop! | | Posted Tuesday, October 31, 2006 1:32:40 PM by Blog57 Team | | Most of us can't afford the trip to outer space offered for $1.7 million in the Neiman Marcus holiday catalog, but we can still dream a little. Today, on Halloween, as folks begin to make their holiday shopping plans, here's an alphabet full of unusual, luxurious or distinctive gift suggestions to inspire you. The sampling of gift items includes everything from smaller luxury items to fun toys to cool gadgets. Asymmetrical shoes -- Camper twins are ``mismatched'' on purpose, yet complementary, with the design starting on one foot and continuing on the other. Designs at www.camper.com/web/catalogo/pdf/camper_aw0607.pdf include a wintry black-and-white scene and a pair with a coordinating leafy motif. $149 and up. The Mallorcan-made shoes are available in the United States at the Soho Camper store in New York or by calling 212-375-9786.... | |
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| | | Alcohol in recipes doesn't all boil away in cooking | | Posted Tuesday, October 31, 2006 3:14:10 AM by Blog57 Team | | Despite the statement in many cookbooks that cooking evaporates alcohol, leaving behind only flavor, most experts agree that any normal type or length of cooking will not reduce the alcohol to zero and that alcohol should not be used for those who have a condition prohibiting consuming it. The evaporation idea is based on some cursory scientific premise: Water boils at 212 degrees, while alcohol boils at about 175, both at sea level, and wine contains only 10 percent to 14 percent alcohol. Where people err, however, is to assume that in normal cooking all alcohol will boil away, since the temperature is normally held at around 180 for awhile, even after the heat has been turned down. Water has an affinity with alcohol and can continue to shield it until all water itself has evaporated, food scientist Harold McGee notes.... | |
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