Tonight my pairing worked! We enjoyed a couple sips of Fish House Sauv Blanc 2010 with a calamari inspired pasta dish (more on that later). The wine had notes of grass, lemon. Ash says it was dry with a sweeter finish.
Categories: 365 Days of Wine
A 9pm to 11pm Seattle cooking blog
My parents are out of town, while sad, this provided Ash and I an opportunity to start throwing together some long overdue ideas! One thing about me that most people do not know…is that I am a Caesar salad connoisseur (I love caesar salads). Ever since my mom used to take me jewelry shopping in San Francisco; we would stop off and get a hand tossed Caesar salad from the jewelry gift center in between ducking into the small shops.
Fast forward 20 years I am married 🙂
I started searching for Caesar salad dressing recipes and found a bunch. Two things I wanted in my dressing eggs and anchovies…NO MAYONNAISE <– for some reason a lot of recipes call for mayo…ewww (not having it).
Here is the best recipe I put together for making an awesome caesar dressing:
Get a blender or food possessor and literally add…
- 6 Anchovy fillets (the packed in oil kind) It says that on the can…basically every grocery store has these for some reason.
- 2Â cloves of garlic
- 2 large egg yolk (yellow part only)
- 2 tablespoons fresh lemon juice
- 3/4 tablespoon dijon mustard (stone ground works awesome)
BLEND! PROCESS!
Here is the tricky part….slowly ADD…salt, pepper and drizzle olive oil. Next ADD finely shredded Parmesan cheese.
Basically add the ingredients you feel could be lacking from making the dressing the way you like it…i.e. lemony, cheesy, eggy, anchovy 🙂
Set in fridge for 30 minutes.
Sipped the Fish House went with the Cab…had to. Fish House on deck for today.
How to grill romaine lettuce…simply slice in half and place on hot grill for about 25 seconds. Done.
Quick surefire grilling of chicken breast…make a rub with at least salt and pepper…lately I have been using cayenne pepper to season (adds a nice little spice). I literally set the grill to about 250 degrees and cooked on each side for 5 minutes then rotated 90 degrees and cooked for another 5 minutes per. These chicken breasts were pretty big fyi. But as the internal grill temperature got hot…I simply opened the lid. Let the chicken sit for about 3 to 5 minutes. Slice. Done!
The reason you will like this blog post is the making of your own Caesar salad dressing…after all the times you have probably ordered Caesar salad you probably know what a good one tastes like. Enjoy!
For me the salad paired well with Waterbrook Cab Sauv.
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Ash & Mark : This cabernet paired well with the grilled ceasar and chicken salad we had tonight. The shaved parmesan with chicken, taken with swig of cabernet was great. This cab sav is slightly buttery and on the drier side with hints of oak.
Categories: 365 Days of Wine
Saturday night sushi paired with what I would consider my favorite sake’s. A dry, sweet and light sake with an albacore hand roll mmmm.
Categories: 365 Days of Wine
While eating my dinner last night with some friends Ash and I had this Brut Rose. Tasty when chilled. Would order again. Thanks to the friends who bought it 🙂
Categories: 365 Days of Wine
Tagged: barolo, barolo seattle, Le Grand Courtage Brut Rose
Last night was our last game of the spring soccer season. Needless to say we lost. We celebrated with a bottle of Apex Cellars Brut Reserve. I had a glass and enjoyed the bubbles with the hints of spice on the nose. Ash likes it.
Categories: 365 Days of Wine
Today was our first screw top wine in our 365 quest as well as first pinot noir. We paired the wine with Via Tribunali pizza. The wine seemed a little young, green and a mix of a bunch of grapes that are just slightly off…nevermind its starting to open up as I took that 30 minute break 😉 Still slightly acidic for my taste (MM). Ash now…its getting better as its open, its light with not to much depth (she will try again tomorrow).
Categories: 365 Days of Wine
Portteus Rattlesnake Red 2010. Ash liked it. Was in our wine cellar and drank at slightly colder than room temperature. During the first 5 minutes of being opened the wine had a slight bite…but as the tasting went on…the wine turned awesome and then we bought a bar 🙂 This was our first wine for the challenge and we will revisit again after 30 days!
Categories: 365 Days of Wine
Earlier today we (theSeattleCook) were invited to the press screening of SOMM. Ash was busy today so I took my dad. Needless to say the movie re-inspired my love of wine. While sitting in the Uptown Theater in Queen Anne I had a moment of clarity (I think)…since we have been lacking on content for theSeattleCook…why don’t we write about the wines we’ve been drinking…hell…why not drink or taste wine for 365 days…and thus I present the rules as defined by Ash and I over a bottle of Portteus Rattlesnake Red 2010…
—The 365 Days of Wine Challenge— (updated w/ rules 13, 14 May 28th, 2013)
- Taste, sip or drink wine, champagne or sake for 365 consecutive days (spitting is allowed)
- Tasting, sipping or drinking the previous days wine is allowed
- Every 30 days we will collect 10 of our favorite wines as we go and then at the end of the month select one as our top pick
- Date, time and number stamp each cork as part of the record keeping
- Must have a partner to discuss wine with (if not together must coordinate remotely)
- Cannot have the same wine twice within 30 days (except for rule #2)
- Record the wine’s characteristics in a blog or journal…including but not limited to: region, year, varietal and winemaker for bonus points
- Up to 20 wines in a given month can be from the United States
- Price is not a factor ($2.49 Charles Shaw is in play 🙂
- Up to 18 bottles of wine can be red in a given month
- Must recycle empty bottle(s)
- Drink responsibly
- Must travel 2x during challenge at least 60 miles to taste, sip or drink wine
- Restaurant wines by the glass count; but need to be accompanied by a picture of bottle or cork
*(optional) At the end of 365 days consider taking the Intro Sommelier Course by the Court of Master Sommeliers
**rules subject to change/ updates
***I do not how long this will last but we are going for it
And now….the Health benefits of wine:
Promotes Longevity, Reduces Heart Attack Risk, Lower Risk of Heart Disease, Reduces Risk of Type 2 Diabetes, Lowers Risk of Stroke, Cuts Risk of Cataracts, Cuts Risk of Colon Cancer, Slows Brain Decline.
+Source: Food and Wine Magazine
According to the Today Show on NBC — It’s been well documented that moderate amounts of alcohol can raise your good cholesterol (HDL-cholesterol) and thin your blood. This is thought to be one of the primary cardiovascular benefits from wine (red and white)
WebMD reports — Wine reduces the risk of cardiovascular disease.
Wine Folly reports — Wine drinkers have a 34% lower mortality rate than spirits/ beer drinkers.
MAYO Clinic staff — Red wine, in moderation, has long been thought of as heart healthy. The alcohol and certain substances in red wine called antioxidants may help prevent heart disease by increasing levels of “good” cholesterol and protecting against artery damage.
Health magazine — Build better bones
Categories: 365 Days of Wine
I stopped juicing within 24 hours of getting a juicer…just was not for me.
But what I learned was that the juicer makes great cocktails and so I figured I could make a soup. I headed over to Whole Foods South Lake Union and bought about 14 zucchinis. I know there is a saying that goes something like…if you have to buy zucchinis, you do not have enough friends; that’s cute but we live in the city and hardly leave. Good thing is zucchinis are cheap. So here is was I did…
Step 1
I juiced 14 zucchinis into a sauce pan. Then I slowly heated the zucchini juice over a low-mid heat. Add pats of butter to thicken. Garlic poweder, truffle oil and Salt and pepper to taste. Let simmer on low.
Step 2
Next I quickly sauteed morel mushrooms in a white wine vinegar then added butter to finish out.
Step 3
I poured the morel mushrooms into the zucchini soup and stirred for about 2 minutes.
Step 4
Ladled into a shallow bowl and dusted pre-crisped spicy kale on top!
Total cook time about 20 minutes.
Zucchini Soup with Morel Mushrooms and Crispy Kale recipe in 20 minutes
Categories: Midtown Seattle, Seattle fresh, Seattle Happy Hour, Seattle Local, Seattle Local Recipes, Seattle soups, Seattle weekends
Tagged: how to make soups with a juicer, how to use a juicer to make soups, ideas for chrispy kale, ideas of zucchini, juicing recipes, juicing to make soups, kale, spicy kale, using a juicer to make soups, what vegetables can I juice to make soups, whats soups can be made with a juicer, zucchini soup ideas, Zucchini Soup recipes, Zucchini Soup with Morel Mushrooms, Zucchini Soup with Morel Mushrooms and Crispy Kale, Zucchini Soup with Morel Mushrooms and Crispy Kale recipe, Zucchini Soup with Morel Mushrooms recipe
the Seattle Cook 