Round Pond Olive Oils
From time to time, I conduct interviews for Napa Valley Wine Radio. Today was one of those days and I interviewed Bill Chambers, Director of Hospitality for Round Pond. Have you heard of Round Pond?...
View ArticleDessert Wines
I recently stopped by my friend’s wine shop, Bacchus and Venus, to taste the 2005 Truchard Roussanne Carneros Napa Valley Botrytis dessert wine. This wine was made from grapes that were allowed to...
View ArticlePierre Robert Cheese
For the past few weeks, I have been developing a course entitled, ”The Cheeses of France”. For this course, I have been doing quite a lot of research – on buying cheeses, on tasting them, on storing...
View ArticleLocal Foods Wheel
If you live in the San Francisco Bay area and want to know what is fresh during which season, check out, “The Local Foods Wheel”. It shows you foods that grow during the different seasons and also...
View ArticleIrish Back Bacon
Talk about great bacon! This bacon was so lean and flavorful – I savored every bite. Irish back bacon is basically pork loin with a bit of side bacon attached. I have tried grocery-store brands of...
View ArticleDark Brown Muscovado Sugar
This dark brown sugar is the best I have ever tasted. It is not the typical brown sugar that is made with refined sugar and molasses – it is rich and unrefined. It is from Mauritius, off the coast of...
View ArticleJ. LeBlanc Nut Oils from France
After trying a number of nut oils, I still love the flavor of the J. LeBlanc Nut Oils from France. These are high quality, small-batch, handcrafted oils. A few years back, I had the pleasure of meeting...
View ArticleTea by Tea Forte
One of my most fun recent discoveries has been teas by Tea Forte. Tea Forte offers high-quality, whole-leaf teas in beautiful silken infusers. The infusers are shaped like a pyramid and have a stem and...
View ArticleVinegars
I have been asked several times lately for recommendations on vinegars I have a few favorites to share with you. Round Pond in Napa Valley makes a couple of nice vinegars – a sangiovese-nebbiolo blend...
View ArticleStoneground Grits
Good Southern cooks know that proper grits take at least 20 minutes to cook! My favorite grits are Speckled Heart stoneground grits. I order them from Callaway Gardens’ online store. Anson Mills also...
View ArticleRoasted Pork Loin with Mushroom-Hazelnut Stuffing
Ingredients 1/4 cup olive oil 1 large shallot, peeled and chopped 1/2 cup celery, peeled and chopped 1/2 lb. assorted mushrooms, cleaned and chopped 1 1/2 c. country bread, cubed and toasted 1 – 1 1/2...
View ArticleTurkey Stock
I love having Thanksgiving leftovers. I never throw away the turkey carcass – it makes great stock for my Turkey Soup with Brown Rice and Swiss Chard and my Risotto with Turkey, Mushrooms and Roasted...
View ArticleChopped Apple and Broccoli Salad for One
This chopped apple And broccoli salad is a nice, simple treat. It is a good size for one person. Ingredients One apple, washed, cored and chopped (I love tart apples from the farmers market) 1/2 cup...
View ArticleSouthern-Style Cornbread Dressing
I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas. This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and...
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