Finca Luzon

I have been in love with this wine for years. It covers all the bases, cheap enough for everyday, its red ( so its good for you), and it is wonderful! I have never been disappointed with this wine. It is a blend of Grenache and Tempernillo, from the Jumilla regions in Spain. I really love Spanish wines. Generally speaking, they are very good and well priced. It is wonderfully balanced and very food friendly. Dry, medium bodied with subtle fruit, I can (and do) drink this everyday. Wine Enthusiast rated it 90 points and #1 for Best Value in 2008.
I can get it at my local grocery store for about $8/bottle.

Creamy Caramel Ice Cream with Crunchy Bits of Bacon

Yes, ma'am. I made it, and made it well.

This recipe has been dancing around my head for years. This is my first attempt at ice cream, let alone bacon ice cream. I couldn't decide what the base flavor would be or if I should chocolate coat the bacon, etc. I don't think this will be my last attempt at bacon ice cream and I am excited to experiment with it some more. I used Nueskey's bacon which is a brand I hold near and dear to my heart. I grew up eating it and haven't found another brand that is comparable yet.

The final product is so good I can't stand it!!!! Here is how I got there:

1. The caramel ice cream. I used Ina G's recipe for this. Who else would be better for something as decadent as this? I was really impressed with the flavor, it was sublime.

2 1/2 cups sugar
6 cups heavy cream
2 tablespoons vanilla extract

Place 1/2 cup water in a heavy bottom sauce pan with sugar. Cook over low heat until sugar dissolves. Then blast it with heat and boil until it reaches an amber or deep caramel color. Swirl pan instead of stirring to ensure even heat distribution. Then remove from heat and carefully add cream. The mixture will bubble and boil quite vigorously so be careful. Caramel will get very hard and brittle with the addition of the cold cream, don't worry. Return to heat and cook over low heat until caramel has fully dissolved. This may take up to 20 minutes. Refrigerate mixture until very cold, overnight.

Freeze the mixture in your ice cream maker per manufactures  instructions.

2. The bacon.

1 lb of Nueske's bacon chopped into 1/2 inch pieces.

Fry bacon over low heat until very crisp. Bacon will foam when most of fat has rendered out of it. Transfer with slotted spoon to a paper towel to drain. I placed a paper towel on top of bacon and then placed a plate on top of them to help wick fat away form bacon. Remove paper towel after a few minutes and place in freezer until ready to mix with ice cream.

When the ice cream is ready to go into the freezer mix in bacon pieces and freeze at least over night to set.

Friday Night Pizza!

It's Friday and, I love pizza!

Especially homemade pizza. Yum! One thing is a problem. Pizza dough intimidates the hell out of me. I think my problem is in the rolling or stretching process. It always seems to pull back in when I try and roll it out. I use Trader Joe's pre-made pizza dough, which is probably the root of my problem but I don't have the time or patience to make and wait for dough to rise. So what if I cheat? Karma will eventually catch up with me, but until then I am getting away with it!  I have had better luck with hand stretching the dough than rolling it. Fists up in the air I gently tease the dough from the center outwards until a "round" forms. It seems to work, although I still need practice. The dough literally has a life of its own, and if you push or, rather, pull too hard you will  break it. So be gentle!

I particularly like this dish because of its crowd pleasing effects. My hubs always raves about it and Lola too ( my 18 month old).  

This recipe is for deep dish. You will need a 10" cast iron pan or a pie plate or a high sided oven proof pan. (Side note: I just have to say that my favorite thing in the kitchen would have to be my cast iron collection. Everyone should have a least one piece of cast iron in their cookware collection.) 

Ingredients:

• 2 28-ounce cans plum tomatoes, drained
• 2 large garlic cloves, pressed
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons dried oregano, crumbled
• 1 teaspoon dried basil, crumbled
• 3 tablespoons olive oil
• Cornmeal
• 1 package of pizza dough (fresh or pre-made)
• 1 pound shredded quattro formaggio or four cheese blend  (about 4 cups)
• 7 ounces thinly sliced pepperoni
• 1/2 cup grated Parmesan

Preheat oven to 425°F. Coarsely chop tomatoes. Place in strainer and drain well. (This step is extremely important! Tomatoes should be pressed while in strainer. Place a small bowl in strainer and press down to squeeze the juice from the tomatoes. If you don't, the pizza will become very soupy). Combine tomatoes with garlic, parsley, oregano and basil in bowl. Brush 12-inch-diameter deep-dish pizza pan with 2 tablespoons oil. Sprinkle pan with cornmeal. Hand stretch or roll dough out to 13-inch round on lightly floured surface. Transfer dough to pan, extending 1 inch up pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of mozzarella over. Top with half of pepperoni and remaining tomato mixture. Sprinkle with remaining mozzarella. Distribute remaining pepperoni atop mozzarella. Sprinkle with Parmesan. Drizzle with remaining 1 tablespoons olive oil. Bake until cheese bubbles and begins to brown and crust is golden brown, about 40 minutes. 

The sun had already set, so please forgive my kitchen lit photos!

More posts to come this weekend including ice cream and wine!

Carmel Road 2008 Chardonnay

I thought I would write a short note about a wine I tried the other night. I worked at a wine shop for 5 years and was an avid, eh hem, "taster"-shall we say. The shop hosted weekly wine tastings and I attended them all.  My palette was quite seasoned and I felt I could give a shpeel about any wine in the store. In short: I was a wine geek, an oenophile if you will. Then my wine days wound down when I was pregnant and could no longer taste. 

So, I thought it was time to get my palette back into shape. I hope to write about the wines I try in this blog.

2008 Carmel Road Chardonnay.

 It is a 2008 from Monterey CA, which is South of Napa and Sonoma but still central coast. California Chards have always been known for over top buttery richness. More recently Chardonnay producers, while still producing crowd pleasing butter bombs, have been toning down the butter and focusing on the grapes natural fruit flavors. When its not bogged down with butter, chardonnay has wonderful warm tropical fruit notes like pineapple and coconut.

This wine retails for about $16. I felt that the wine was a bit hot, meaning, it had too much alcohol. 14% is quite high for a white wine and it can take away the true essence of the fruit. The wine had lovely, creamy pineapple and crisp pear notes. It in the front it felt round and I could detect vanilla amongst the oak, but finished thin probably due to the high alcohol. Traditionally Chardonnay's are hard to pair with food but I had it last night with blackened tilapia fillets and lime, cilantro mayonnaise. It might also go well with grilled swordfish  or scallops. 

To sum up, I wasn't overly impressed for the price I paid, but I thought it was decent. I ended up finishing the bottle. 

Whoopin' it Up with Some Whoopie Pies!

My poor family! Ever since I started this blog I have been neglecting them. Every meal must be photographed 4200 times before they are allowed to dig in. I justify it by creating memorable meals, I hope. 

I have been working on my photography skills, and I think I need a new camera. (Justification???)

Tonight we are whoopin' it up, with whoopie pies. I see these more in New England than here in the Midwest. I decided to make them on a whim once and was blown away at how delicious they were. I have to admit, when I first saw them I thought they would be overly sweet and sugary, like a bad piece of wedding cake. 

 On the contrary, my friends. They taste like a cupcake sandwiches, AMAZING! 

The recipe is from one of my all time "go to" periodicals, Cooks Illustrated: American Classics 2009.

Note: Don't be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven while it bakes.


Cakes:
2 cups unbleached flour
1/2 cup Dutch-pressed cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup packed light brown sugar
8 tablespoons of unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk


Filling:
12 tablespoons unsalted butter, softened
1 1/4 cups confectioners sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon table salt
2 1/2 cups marshmallow creme


1. FOR THE CAKES Adjust oven racks to upper and l over-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. With electric mixer on medium speed, beat butter ans sugar in large bowl until fluffy, about 4 minutes. Beat in egg until incorperated, scraping down bowl if needed, then beat in vanilla.

Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture then the last of buttermilk and finally remaining flour mixture. Using rubber spatula, give batter a final stir.

3. Using 1/3 -cup measure, scoop 6 rounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed about 15-18 minutes, switching and rotating pans halfway through baking. Cool completely  on baking sheets, at least 1 hour.

4. FOR THE FILLING: With stand mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated up to 2 days.)

5. Dollop 1/3 cup of filling on center fo flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in airtight container for up to 3 days.)

Coffee, Tea or Me?

There are few, and I mean very few, mornings in my house that don't start with a caffeinated beverage. As a staff RN I have to hit the floor running at 0700. This means I wake up before the crack of dawn. I absolutely need caffeine to render myself a normal, functioning human being. 

I heard somewhere once that caffeine doesn't necessarily make you more alert, it merely brings you back into a normal state of wakefulness. I am not sure if  "normal wakefulness" includes jitters and heart palpitations, but I digress. The powerful and addictive caffeine wizard casts his spell with a mighty jolt and brings millions if not billions of slumbering slobs out of their comas and into productive society each day.Not to mention, the flavor of a beautifully brewed cup of coffee or a perfect 25 second pull of espresso is nothing short of dreamy. I prefer my cup with half and half. 

I, for one, think it brings out my creative side. And yes, I have had coffee today, how could you tell? 

Which brings me to my original theme for today: The how to's for a great cup of coffee, i.e. nectar of the Gods. 

First you will need your equipment:

A French Press

A coffee grinder capable of grinding very coarsely

A measuring spoon

Tea pot

Timer-This is imperative as you will no doubt wander around in a slob like state, with out caffeine and forget to watch the clock.

Brew instructions:

Measure out  your beans and place into the grinder, a good rule of thumb is 2 Tbs for every cup you are brewing, its may sound like a lot, but the flavor will surprise you.Grind until very coarse, the texture should be like steel cut oats. Place ground into press. 

Next begin heating your water in the tea pot. When the water is almost boiling turn off the heat. You do not want to ever use boiling water when brewing, as it will burn the grounds.

Pour the hot water over the grounds into the press. Stir the grounds briefly with a spoon or fork and time the brew for 4 minutes exactly. 

When the timer alarms its time to press the pot. Place the filter top into the pot and press the plunger.

Pour and enjoy. 

Welcome back, normal functioning society has missed you. 

Oh, yes since the title of this post has the word tea in it and tea contains caffeine:

Hooray for Tea in it's entirety!

Mixed Fruit Pavlova with Fresh Basil Syrup

Tonight I am making dinner for 4 of my family members. This is an adults only dinner party with the exception of my 18 month old. My very talented niece is debuting as Titania in Shakespeare's "Midsummer's Night Dream" and my dad and stepmother are in town for her performance.

Even though it is hot and muggy out, its cool in our air conditioned kitchen and I thought I would make a heavier meal. The Menu is as follows:

Mixed Greens Salad with Home Grown Veggies

Grilled Flatiron Steak with Herb Butter and Mushrooms

Sweet Potato and Butternut Squash Gratin

Pavlova with Mixed Fruit and Basil Syrup.

The dinner was fabulous! Especially the Pavlova. The basil syrup is easy to make and it compliments the fruit very well.

Mixed Fruit Pavlova with Fresh Basil Syrup 

For the Meringue:

4 large egg whites, room temperature

1 cup sugar, divided

1 1/2 teaspoons cornstarch

1/2 teaspoon white wine vinegar

Read More http://www.epicurious.com/recipes/food/views/Pink-Peppercorn-Pavlova-with-Strawberries-Vanilla-Cream-and-Basil-Syrup-242146#ixzz0xIRNQ6gx

4 large egg whites, room temperature

1 cup sugar, divided

1 1/2 teaspoons cornstarch

1/2 teaspoon white wine vinegar

Read More http://www.epicurious.com/recipes/food/views/Pink-Peppercorn-Pavlova-with-Strawberries-Vanilla-Cream-and-Basil-Syrup-242146#ixzz0xIRNQ6gx

4 large egg whites, room temperature

1 cup sugar, divided

1 1/2 teaspoons cornstarch

1/2 teaspoon white wine vinegar

Read More http://www.epicurious.com/recipes/food/views/Pink-Peppercorn-Pavlova-with-Strawberries-Vanilla-Cream-and-Basil-Syrup-242146#ixzz0xIRNQ6gx

4 large egg whites at room temerature

1 cup of sugar, divided

1 1/2 teaspoons of cornstarch

1/2 teaspoon of lemon juice

4 large egg whites, room temperature

1 cup sugar, divided

1 1/2 teaspoons cornstarch

1/2 teaspoon white wine vinegar

Read More http://www.epicurious.com/recipes/food/views/Pink-Peppercorn-Pavlova-with-Strawberries-Vanilla-Cream-and-Basil-Syrup-242146#ixzz0xIRNQ6gx

For the Basil Syrup:

1/3 cup packed fresh basil leaves

1/2 cup of light corn syrup

For the Mixed Fruit and Whipped Cream:

2 kiwi fruits, sliced

2 apricots, sliced

2 plums, sliced

1/2 pint of raspberries

1/2 pint of blueberries

1/2 pint of strawberries, halved

1 pint of heavy whipping cream

1/3 cup of sugar

 ***Any fruit will do, chefs choice!

Meringue:

Position rack in center of oven and preheat to 275°. Firmly trace a 9 inch circle on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in lemon juice. Spread meringue to fill circle completely. Bake until outside is dry, about 1 hour. Turn oven off. Let meringue cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.

Basil Syrup:

Chop basil leaves coarsely. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring to room temperature before serving.

Assembling the Pavlova:

Place meringue in a platter which has at least a lip or some low sides to catch any syrup. Whip cream on high with electric mixer, adding sugar slowly with in the first few minutes of whipping. (You want to add the sugar early so it has time to dissolve into the cream.) Spread the whipped cream Arrange sliced fruit on top of cream. Spoon the basil syrup over top. Slice into wedges and serve promptly.

   

The basil syrup is so refreshing and unique.

                               

Roasted Salmon Nicoise with Lemon and Ginger

First things first. I changed the name of this blog. I know, I know, prefers pig was perfect, buuuut, I really think the Well Rounded Table fits my style better. What's that? You agree? Good, then it is settled. The Well Rounded Table will begin its first post. 

Salmon, there might not be a more perfectly healthy animal protein. It is filled with good fats, omega 3 fatty acids and fish oil. Whats more, its light and flaky and very versatile. 

For the Nicoise Salad you will need good greens, NO ICEBERG! I prefer mixing spring mix with baby spinach. Toss the greens in a light vinaigrette of your choice.

The rest of the salad contains: (I will let you measure your own veggies as this is like a cobb salad and you can add as little or as much as you want.)

Fresh green beans, blanched for 4 minutes.

I forgot the olives and the potatoes!

Fresh ripe tomatoes quartered or wedged

Hard boiled eggs, 1 for each serving

Kalamata Olives

Boiled new potatoes

Salmon

1 1/4 pound of salmon

Zest of 1 lemon
Juice of 1/2 lemon

2 T butter

1T fresh chopped basil

1/2 T freshly grated ginger

1 garlic clove, pressed

Salt and Pepper

My work station. Notice the tumbler full of ice in the upper left corner which formally contained a margarita. ;)

Preheat oven to 375. Salt and pepper fish. In a small sauce pan, combine lemon zest, juice, basil, ginger, pressed garlic and butter and melt over very low heat until butter is melted and hot. Pour over fish and roast for 15-20 minutes (depending on thickness of fish) until just cooked though. Fish should be very flaky and tender.

Arrange vegetables on plate next to bed of seasoned greens. Lay salmon over green and enjoy!

A little slice of lemon and a glass of Pinot Noir.

Bacon Beginings

Where do I begin? I happen to be a Bacon lover. My love affair with the smoky salty substance began as a child, probably not unlike you. Whenever the thick and chewy smoke hits my nose it always sends me back to the breakfast table where Neuske’s Bacon was a regular.

Today I love that Bacon is diversifying its mealtime appearance and showing up where you might least expect it.

Butterscotch Pudding with Crispy Bacon Lardons.

• 3/4 cup sugar
• 1/4 cup water
• 1/4 cup whipping cream
• 
  
• 1/2 cup (packed) golden brown sugar
• 1/3 cup cornstarch
• 1 teaspoon salt
• 3 cups whole milk
• 
  
• 4 large egg yolks, room temperature
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
• 2 tablespoons Scotch
• 1 teaspoon vanilla extract
• 3 strips of thick cut bacon

Preparation:

Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.

Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.

Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.

Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day.

Cut bacon crosswise into 1/2 inch pieces and fry over medium heat in a heavy skillet. Watching carefully, brown the bacon until the fat is almost rendered out completely. Remove bacon and drain on a paper towel. Allow to cool and top pudding cups with bacon lardons, dividing lardons equally.

Some notes on this recipe:

If you think you are being TOO careful when tempering the egg yolks, think again. I have ruined many puddings by hastily adding the yolks. If the yolks cook too fast they will become lumpy like scrambled eggs.