Archive for March 27th, 2007|Daily archive page

Wine Loves Food


Wine That Loves is a new wine that easily pairs wine with the food you’re eating. But how? Simple…thanks to the design of their bottles, just read the label. With flavors like “Wine That Loves Roasted Chicken,” “Wine That Loves Pizza,” “Wine That Loves Grilled Steak,” “Wine That Loves Grilled Salmon,” and “Wine That Loves Pasta with Tomato Sauce,” you’ll be sure you’ve made the perfect pairing.

Each wine is specifically suited to one dish, which leaves no room for error; these are wines that singularly ‘love’ pizza, grilled salmon or pasta with tomato sauce. The dishes were chosen based on popularity in American households.

Wine That Loves takes the guesswork out of food and wine pairing, while promising “world-class quality, distinctive character and winning style that will also delight wine aficionados.” The wines were picked and paired by Ralph Hersom, a wine expert and professional wine taster, who was Wine Director at New York’s Le Cirque restaurant for seven years. (Springwise)


Everybody on the Matzah Bus!

Just in time for Passover, a Rabbi comes along and converts a school bus into a matzah oven. Happens all the time, doesn’t it?

It wasn’t your typical fire. When police responded to a report that something smelled of smoke in the middle of the night, they found an old school bus that had been converted into a supersized oven for Passover matzos – complete with a smokestack, exhaust fans and working fire. (Forbes)

Continue reading about this crazy Rabbi here.

Red Lobster Cheddar Bay Biscuits

Cheddar Cheese Red Lobster Rolls

According to Dine and Dish, March 15th was Bisquick Baking Mix Day, but that’s besides the point. Point is, they posted a recipe for Red Lobster Cheddar Bay Biscuits that sounds pretty easy and look delicious. I haven’t had these in probably 15 or so years, but I remember them being so freaking good. Give them a try and report back if they come out good.


  • 2.5 c Bisquick Baking Mix
  • 1 c finely grated cheddar cheese
  • 3/4c white wine
  • 3 tblspn garlic butter (mix below)
    • 1/4 c melted butter
    • 1/2 teaspn garlic powder
    • 1/2 teaspn dried parsley flakes
    • 1 dash salt


  1. Preheat oven to 400 degrees.
  2. Combine garlic butter ingredients, mixing well.
  3. Combine biscuit ingredients in a medium bowl.
  4. Mix until well combined.
  5. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
  6. Brush garlic butter on top before baking.
  7. Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
  8. Serve warm.
  9. Brush garlic butter on top before serving.

Candelabra Cork

Wine Bottle Candelabra

Need a cheap candelabra or an expensive cork? This Wine Bottle Candelabra from Patina Stores combines both in an affordable bottle stopper. Also a space saver if you have an abundance of wine bottles and not enough room for candelabras.

This very clever wine bottle candelabra easily fits on the top of a standard wine bottle, held securely in place by a rubber stopper, adding a stunning but unbelievably simple touch of elegance and romance to your table. This wrought iron candelabra, with it’s beautiful patina, holds 3 taper style candles and measures 5″ at tallest point and 9.5″ across. (Bottle and candles not included with item.

The candelabra cork costs $6.95 but is currently sold out, so keep checking back for more.

Lasagna with a Twist


A great looking recipe from the Boston Globe claims that their “rolled-up variation of an old favorite keeps it quick, neat and fun.”

You be the judge.



  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups whole milk, heated to boiling
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper, to taste
  1. In a heavy-based saucepan, melt the butter. Stir in the flour and cook over medium-low heat, stirring constantly, for 2 minutes.
  2. Slowly beat in the milk, nutmeg, salt, and pepper, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let the sauce cook for 10 minutes, stirring often.
  3. Remove the sauce from the heat and press a piece of plastic wrap onto the surface to prevent a skin from forming. Leave to cool.

Note: You can refrigerate the white sauce for up to 3 days at this point.


  • 1/2 pound baby spinach, stems removed, leaves well rinsed Salt and pepper, to taste
  • 1/2 pound ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 cups grated Parmesan cheese
  • 4 egg yolks
  1. Put the wet spinach into a large saucepan and add a pinch of salt. Cover and set over medium heat, shaking the pan constantly for 2 minutes or until the spinach wilts.
  2. Drain the spinach into a colander and rinse with cold water. With your hands, squeeze the excess liquid from the greens.
  3. On a cutting board, coarsely chop the cooked leaves.
  4. In a bowl, combine the ricotta, mascarpone, Parmesan, egg yolks, spinach, salt, and pepper.


  • Salt, to taste
  • 1/2 pound fresh pasta sheets Olive oil (for the dish)
  • 1/2 cup grated Parmesan cheese (for sprinkling)
  1. Bring a large pot of salted water to a boil. Have on hand a large bowl of ice water.
  2. Cut the pasta sheets into 6-by-6-inch squares. Working in batches, drop several pieces of pasta into the boiling water and cook for 1 to 2 minutes or until they are cooked but still have some bite. With a large slotted spoon, transfer the pasta to the ice water. Continue with the remaining sheets.
  3. Set the oven at 400 degrees. Lightly oil a 9-by-13-inch baking dish. Spread some of the white sauce in the dish.
  4. Set a square of pasta on the counter. Pat it dry with paper towels. Spoon 3 tablespoons of the cheese mixture along one end of the dough. Roll up the dough and set the tube, seam down, in the dish. Repeat with the remaining pasta and remaining cheese.
  5. Spoon the remaining white sauce on the rolls and sprinkle with Parmesan cheese.
  6. Bake the pasta for 30 minutes or until the top is golden and the sauce is bubbling. Serve at once.


In this version, the white sauce is replaced with a quick-cooking red sauce.


  • 3 tablespoons butter
  • 1 clove garlic, finely chopped
  • 2 cans (28 ounces each) imported whole tomatoes with their juices
  • 1 teaspoon dried oregano Handful fresh basil leaves, stemmed and coarsely chopped
  • Salt and pepper, to taste
  • 1 recipe pasta rolls with ricotta-spinach filling (see left), white sauce omitted
  1. In a saucepan, melt the butter. Add the garlic and cook, stirring, for 1 minute.
  2. Tip the tomatoes into a bowl and, with your hands, crush them. Transfer the tomatoes and their juices to the saucepan. Stir in the oregano, basil, salt, and pepper.
  3. Cook the tomato mixture for 25 minutes. Set the sauce aside until ready to use.
  4. Note: You can refrigerate the red sauce for up to 3 days at this point.
  5. Make and assemble the pasta rolls as directed at left, substituting the tomato sauce for the white sauce. Bake as directed.


You can substitute dried lasagna sheets for the fresh pasta, though your rolls will be smaller. Cook the lasagna noodles according to package directions (we find that even no-boil pasta needs to be cooked for 1 minute before using). Transfer the noodles to ice water, then pat dry with paper towels. Cut the noodles in half before rolling with filling.