8:31 PM

Wednesday - Wine Pairing

Today's Wine Pairing Article

Thanksgiving Table Tips, Wine and Recipes

A Time for Thanks

Thanksgiving is one of my very favorite holidays because it is a special time to spend with friends and family, there is no pressure around gift buying, and food traditions help us make memories and keep them in our hearts. Even if you are feeling pressured around cooking, stop and reflect on the meaning of this day. We all have our sorrows and concerns but let this day bring some joy to you and your family.

The recipes this month are just in time for the holiday season. This is a delectable, and different, soup to satisfy you as the days get shorter. These are great side dishes for Thanksgiving which are delicious and, most importantly, can be made ahead. We all need to have some time - savers so that we, too, can enjoy the day. I've included some simple table decorations that are colorful and will brighten your table.

So remember to make it easy on yourself as Thanksgiving approaches, get others involved, take them up on offers of help, use some short cut, like buying some pre-made, good quality side dishes or home-made desserts. Take a deep breath when you are feeling overwhelmed. Happy Thanksgiving to you and your loved ones.

- Marybeth

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November Holidays
November 11

Even though Veteran's Day has passed please be sure to remember:Bake some cookies for a veteran, active or retired, whom you may know in the neighborhood, just to say that they are not forgotten. And there are some wonderful organizations where you can 'adopt' a soldier. For example,www.soldiersangels.org is a truly worthwhile organization.

Other holidays

15th is Clean Your Refrigerator Day (it's true)

16th is the Great American Smokeout Day

23th is Thanksgiving

25th is National Parfait Day

As usual, there is something for everyone to celebrate.

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Wine Tips for Turkey Day

I have been doing a little research in order to find some wine recommendations for Thanksgiving dinner. The favorites are Pinot Noir, Zinfandel, and Riesling. (Cabernet Sauvignon can be a bit heavy with turkey, but if that is what you love, ask your local wine merchant what they would recommend for this holiday table.)

Pinot Noir, which has expanded in popularity since the movie "Sideways" came out, compliments most any flavor very well and does not overpower the food. The wine has enough fruit to stand up to the cranberry sauce, and sweet potatoes, also.

If you prefer white, a Riesling can be a fine choice. For the Riesling, the most important thing to look for on the label is "Kabinett." These are the driest Rieslings from Germany. A Sauvignon Blanc also pairs well with turkey and gravy. A sparkling wine can help to lighten the feast.

Remember that there are lots of flavors at the Thanksgiving table - from the yams to the gravy to the Jell-O mold, so you may want to consider several options for your guests. Go with what you enjoy and have another selection for your company. I always find the advice of a good wine merchant very helpful. Ask questions, test, and enjoy.

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November Recipes

Soup That Satisfies

Soup always reminds us of home. No matter if your memories were of Campbell's Tomato Soup (served, of course, with a grilled cheese sandwich) or of a large pot of homemade chicken soup simmering on the stove on cold winter afternoons, soup is the ultimate in foods that comfort and nourish us. Soup does not have to be thick or creamy to satisfy - if it is filled with fresh vegetables and herbs, the aroma and taste will bring you joy from head to toe.

This is a really flavorful soup, filled with a plethora (I just love that word) of vegetables and spices. It is hard to believe this soup is so healthy - lots of tomatoes and lentils and chic peas for antioxidants and fiber. It just tastes too delicious to be this good.

Even thought there may be some exotic spices, this is not too spicy a dish. Experiment with the spices - add as much as you like. Be adventurous. Don't be afraid to use the raisins. You will be in for a taste sensation as all of these flavors and spice mix together.
Make this ahead - it gets even better after a day in the refrigerator.

Moroccan Tomato and Chick Pea Soup
Makes 8+ servings

1 can chick peas with their liquid

1 (35-oz) can whole tomatoes, coarsely chopped

? medium onion, finely chopped

1 large celery rib (including leaves), finely chopped

2 - 3 tablespoons extra virgin olive oil

? teaspoon turmeric

1 teaspoon black pepper

1/2 teaspoon cinnamon

1 teaspoon dried oregano

1 teaspoon Kosher salt

3 tablespoons fresh basil, julienned

? cup chopped fresh parsley

4- 5 cups vegetable broth or chicken broth

1 cup lentils, rinsed and soaked in hot water for 15 minutes if
the instructions on the bag say to soak them

1 cup raisins

1/2 cup chopped fresh parsley

Fresh ground pepper

Accompaniment: lemon wedges

Saut? onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Do not brown. Add turmeric, pepper, oregano and cinnamon and cook for another 2 -3 minutes.

Add tomatoes, parsley, chickpeas, lentils, broth and ? cup parsley, and half of the basil.

Cook for 1 hour until lentils and chickpeas are soft. Add more broth if too thick. Add remaining parsley and basil before serving, and add salt and pepper to taste. Serve with lemon wedges.

It is even better the next day so this can be made up to 2 days in advance.

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Pomegranates

If you have not had a pomegranate before, try one of these juicy and delectable fruits while they are in season.

How to Select and Store:

A most delicious fruit, a pomegranate has a thin, leathery skin, is about the size of a large orange and can range in color from red to pinky yellow. Inside are hundreds of seeds that are separated by bitter, cream-colored membranes. Each seed is tiny and surrounded by a translucent, brilliant red pulp that has a tangy sweet-tart flavor.
(There is a tale that every pomegranate has exactly 613 seeds.)

Thought to be native to Persia, the fruit is grown everywhere from Spain to California. In the United States they're available from October to almost January. When buying, choose those that are heavy for their size and have a bright, red color and blemish-free skin.
If refrigerated in a plastic bag, they will stay for up to 2 months.

To use, cut the pomegranate in half and pry out the pulp-encased seeds, removing any of the light-colored membrane (these are bitter and inedible) that may adhere. You can hit them over a bowl of water, and let the seeds fall to the bottom and the membranes float to the top. Drain the water. Just be careful - the juice is really red and can stain. Although this sounds like a bit of work, it's not and the sparkling, juicy taste of the seeds is unlike anything else.

Serving Ideas:

Pomegranates can be eaten as fruit, used as a garnish on sweet and savory dishes or pressed to extract the juice. They're rich in potassium and fiber and are brimming with vitamins A, C, E and iron.
The seeds are a brilliantly colorful addition when tossed on top of a salad of micro greens, toasted pignoli nuts, and grape tomatoes with a rich balsamic, extra virgin olive oil and honey dressing. You can also serve them on top of cantaloupe pieces, or on a fresh fruit salad. Or pop a few seeds in a pomegranate martini - yum.

They are also beautiful in centerpieces, along with pumpkins, squash and dried leaves. Try this fruit- the season is short but the rewards are tremendous.

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Thanksgiving Vegetables

I wanted to add a few more recipes to this newsletter since everyone is always looking for new and interesting recipes to serve for the holidays. This is one of my all-time favorite vegetable dishes:

Brussel Sprouts with Browned Butter

Makes 4 to 6 servings.

Now don't turn your nose up at the mention of Brussel Sprouts. Choose sprouts that are small, cook them quickly and saut? them in browned butter for a juicy, nutty taste that most people will love.
<pP

1 to 1 1/2 pounds Brussels Sprouts

1/4 + cup butter

Bowl of ice water

Water for boiling

Coarse salt

Freshly ground pepper

Cut the long stems from the Brussels Sprouts, and remove any blemished leaves. Cut a small X in the bottom of each sprout.

In a medium sauce pan, fill halfway with cold water and salt and bring to a boil. Add the sprouts and cook for about 4 - 5 minutes until they are slightly tender. Drain quickly and immerse in a large bowl of ice water to stop the cooking.

In a large heavy skillet, heat the butter over medium-high heat. You want the pan to be really hot and the butter browning. Saut? the sprouts until they are lightly browned. Remove from heat and add salt and pepper to taste. Serve immediately

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Food for Thought

This is a time to share our abundance.
America's Second Harvest Network is still responding to Hurricane Relief disaster and to others in need of basic food. Please give generously to this or your local Foodbank or other charity.http://www.secondharvest.org

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Enjoy the best of the season- Marybeth

www.girlfriendsinthekitchen.com

About the Author

Marybeth Gregg,owner of'Girlfriends In the Kitchen'and'Cook With Confidence Cooking Schools',has been entertaining and giving cooking advice for almost 20 years and is well-known for her great teaching nethods and has been featured in numerous newspapers. Her newest venture is teambuilding, for companies large and small, using cooking as the team event. Reach her at www.girlfriends-in-the-kitchen.com

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What a fun week we have on tap here at b5media! Especially in the Lifestyles Channel! Many of our bloggers have worked on putting together some awesome prizes just waiting on you to win them! Here are some of the giveaways going on right now! There will be more giveaways going on throughout the week, so you may wish to sign up for our channel feed. Tree Hugging Family is conducting multiple giveaways Mothering Magazine Subscriptions - Big Green Purse Mother Earth’s Garden - Let it Rot! The

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6:42 PM

April - Pot Rack

Another Great Pot Rack Article

I Love Italian Wine and Food - The Sicily Region

If you are looking for fine Italian wine and food, consider the Sicily region of southern Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.

Sicily is the football kicked by the Italian boot. It is an island in the Mediterranean Sea located off the southwest tip of Italy. Sicily was first inhabited about ten thousand years ago. Agriculture and animal raising date back well over four thousand years. Its rulers have included the Greeks, Romans, Arabs, Normans, Germans, and Spaniards, among others. This mountainous region is prone to volcanoes and earthquakes; in 1908 an earthquake and subsequent tidal wave killed eighty thousand people in the coastal city of Messina. Sicily's population is about five million, with an additional ten million people of Sicilian descent around the world.

Agricultural products include wheat, barley, corn, olives, citrus fruit, almonds, and, of course, grapes. Tomatoes, eggplants, and peppers are prominent in local cuisine. Sicily is Italy's second region for organic food. Many think that the Arabs introduced pasta to Sicily, which subsequently introduced it to the rest of Italy. Cattle, mules, donkeys, and sheep are raised. Sicily claims to have invented meatballs, The seas surrounding Sicily are bountiful, favorites include sardines, tuna, and swordfish. Sicily is famous for desserts, including frozen treats made with snow from Mount Etna.

Sicilian heavy industry includes petro-chemicals, chemicals, mining, and electronics. Tourism is a major factor in the Sicilian economy. Did you know that the Valle dei Templi in Agrigento on the Mediterranean Sea has some of the finest Greek ruins on earth?

Palermo, arguably the world's most conquered city, is Sicily's capital with a population of a little under seven hundred thousand. It is a definite tourist destination, with its numerous historical churches, museums, theaters, and Italy's largest botanical garden. Another urban tourist destination is Syracuse, dating back to Ancient Greece. The Greek writer Cicero described it as "The greatest Greek city and the most beautiful of them all." Both earthquakes and World War II caused heavy damage, but many of the most interesting sites have been reconstructed.

Sicily devotes about a third of a million acres to grapevines, it ranks first among the 20 Italian regions. Its total annual wine production is about 213 million gallons, also giving it first place. If Sicily were an independent country, it would rank seventh in the world for wine production. About 54% of its wine production is red or ros? (only a bit of ros?), leaving 46% for white. The region produces 19 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine. Only a little more than 2% of Sicilian wine carries the DOC designation. Sicily is home to over three dozen major and secondary grape varieties, with more white than red varieties.

Widely grown international white grape varieties include Malvasia and to a lesser extent, Chardonnay. The best-known strictly Italian white varieties are Catarratto, Grecanico, Inzolia, and Grillo. The first three of these varieties are blended in the wine reviewed below.

Widely grown international red grape varieties include Syrah, Cabernet Sauvignon, and Merlot. The best-known strictly Italian red varieties are Nero d'Avola, Frappato, and Nerello Mascalese.

Before reviewing the Sicilian wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Insalata di Finocchi, Arance Sanguigne de Olive; Fennel, Blood Orange, and Olive Salad.
As a second course try Pollo con Prosciutto e Melanzane Fritte; Braised Chicken with Proscuitto and Fried Eggplants.
For dessert indulge yourself with Cassata; Candied Fruit and Chocolate on Sponge Cake.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Tasca d'Almerita 'Regaleali' Blanco 2005 IGT Sicilia 12.5% alcohol about $13

We'll start by quoting the marketing materials. "Made with the local grapes Inzolia, Greciano, and Catarratto, this wine is matured only in stainless steel and is not put through acid-softening malolactic fermentation. The producer chooses this approach to retain the bright fruitiness and racy crispness of the wine. Enjoy with steamed mussels, chicken or summer salads." And now for my thoughts on the wine.

I first tasted this wine with broiled chicken burgers accompanied by a hot pepper relish, and red peppers. The wine was light, perhaps a bit intimidated by the relish. It was delicate, but not weak. When I finished my glass with the red peppers, the wine was quite fruity and sweet.

I next tried this wine with fillet of sole poached in an onion sauce, accompanied by brown rice and okra in a tomato sauce. The wine tasted light and citrusy in the presence of the fish, and was more powerful when facing the rice and the okra. I finished that meal with fresh pomegranate. The wine became sweet and acidic, but did not take on new flavors.

Isola is a Sicilian fresh cheese made from sheep's milk. The Isola cheese was powerful, strong smelling and strong tasting, especially when you crunched into a peppercorn. Unfortunately, the cheese overpowered this relatively light wine. In contrast, when paired with an Asiago cheese from northern Italy, the wine became quite full bodied and fruity. Sometimes rules such as local wines with local cheeses are meant to be broken. I had a bit of wine left over and finished the bottle with out-of-season strawberries. They brought out the wine's complexity and softness.

Final verdict, in spite of its low official rating, I found the wine pretty good. I would buy it again, but avoid pairing it with strong-tasting food.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .

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12:35 PM

Wednesday - Australian Wine

A Featured Australian Wine Article

Don't Miss Out On A Trip To The California Wine Country

For all wine lovers, a trip to San Francisco should also consist of day trip to some of the fine vineyards that are in driving distance of the city. Many of these vineyards have charter packages available that will pick you up and bring you on a tour through the vineyard and allow you to sample their wines and then take you back, no worrying about drinking too much and then driving.
The wines that are available in the Sonoma Valley and Napa Valley of California have been known to change the minds people who claim that they don't have a taste for wine. The vast majority of the wines here are fine quality and are specially selected to show the level of quality that these vineyards have to offer. Whether you are an experienced wine taster or not doesn't matter, you will receive an excellent education about how the wine is made as well as be informed of all the different varieties available in the area.
If you aren't the tourist type and don't want to take one of the chartered bus tours you can also check into the smaller and more intimate option of an SUV tour. Granted, a tour like this will be much more expensive than the bus tours, but if you have the money to spend they are well worth the price just for the level of personal attention that you receive and the piece of mind that someone else is driving instead of you. You will also be able to take in some of the smaller independent wineries that don't make themselves available to the larger bus tours. If you think you may want to try this type of tour, plan ahead at least a week because they do not have the flexibility of filling empty seats that they larger charters have.
When you are going to a vineyard or winery for a tasting experience there are some things you will want to keep in mind to make the visit as enjoyable as possible. One of the things that many people don't think about is wearing fragrances. Don't wear any perfumes or other scents as these will interfere with the taste and fragrance of the wine. Also, to avoid warming the wine you want to hold the wine by the stem. To cleanse the palate you should have some crackers or plain bread that you can eat between tastings.
A visit to the California Wine Country will give you a great education about all of the varieties of wines and the regions they come from as well as the differences between them all which will be fascinating even if you have never had a glass of wine in your life.
Gregg Hall is an author living in Navarre Florida. Find more about wine and Wine Gift Baskets at http://www.oldworldvineyard.com

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Wine Bottle Mood Light

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Torciano Chianti Classico II Vicario

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6:59 AM

April - Blueberry Wine

Today's Blueberry Wine Article

Wine Chillers

Wine chillers are designed and developed for the process of cooling the wine. There are many different styles and sizes of the wine chillers are designed depending on the number of bottles of wine you are looking to chill. The smaller types hold around 16 bottles, where the larger wine chillers hold over 100 bottles.

Wine chillers are available at various stylish designs. The major advantages of the wine chillers are the convenient size, freeing up space in the refrigerator, new stylish designs, attractive brands, gift purchases and barbeque. Chillers like the electronic wine chiller with 10-temperature thermostat keep wine cold for long hours - even in the sun.

In general, the starting price range of the wine chillers costs you around $30. Wine chillers are available even for more than $15,000 depending on the capacity, design and the inner sophistication; the Electronic wine Chiller costs you around $60. The attractiveness of these chiller is, it uses the electronic thermostat and keeps the wine in the optimum temperature and is been maintained. Blinking LED indicates that wine is chilling and can be served when it stops.

Single-bottle wine chillers are used to chill the wine down to 40? and include 5 inch cord along with 12V adapter that can be used even in the cars, saving your time waiting to chill in your refrigerator. In its intended temperature with less than 30 minutes you get your chilled wine, using single-bottle chillers. Similarly, the double-bottled chillers are also available for you.

Handmade Copperglyph Wine chillers are also available. They come around 8 inches tall by 6 inches wide in its appearance. The styles are all hand painted and hand carved and design varies from each model, which costs you around $20. Rapid ice wine chiller sleeve is also a type of chiller system which stores wine in the freezer and can be used when it is ready. This type of chiller models costs you around $10.

Chillers provides detailed information on Aquarium Chillers, Chiller Rentals, Chiller System, Chillers and more. Chillers is affliated with Central Air Conditioning.

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The FTD Touching Thoughts Arrangement - Standard

Bright yellows and oranges burst forth in this uplifting vased bouquet of roses, mums, and carnations. C21-3122S

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