That being said, although I seem to have a “crush” on the region, Finger Lakes Wine Country will always have my heart! Yesterday, I was reminded of my undying devotion. My parents took me out to Seneca Lake for brunch and wine tastings!

We relaxed on the porch at Stone Cat Cafe. The warm air and gentle breeze were relaxing. A live jazz band played mellow music, and I sat back to soak it all in. We started with the Cheese and Fruit Plate. Morbier, Local Cheve and Drunken Goat with Cherries, Berries and a Balsamic Reduction.

Fresh Focaccia.

I ordered the Mushroom, Leek and Cheve Fritatta with a Smoked Tomato Coulis and Rosemary Potatoes.

Shiitake and Chanterelle mushrooms!! YUM! I especially loved the smoked tomato coulis. It was delicious, but not nearly as delicious as my dad’s masterpiece.

Heaven help me. I think it was called “Eggs Lousian”. Think Eggs Benedict and substitute the English Muffin for griddled sweet corn bread, and the Canadian bacon for spicy andouille sausage. Yes. Please. Thank. You. Come. Again!

For dessert we shared a berry parfait with fresh whipped cream and lemon cake.

And to cap off bunch, we had perfectly brewed cappuccinos. It was a beautiful morning .

We visited some of the local vineyards and had tastings at Atwater, Lafayette, Damiani and Red Newt. I found some great wines that I will be cooking with in the near future, including a 2004 Cabernet Sauvignon from Damiani. A surprising wine for the Finger Lakes Region!

For dinner my dad grilled steak and I made a hearty salad with greens from my mom’s garden, leftover stretch bread cubes & bruschetta mix, Greek Feta, Kalamata Olives, and Roasted Summer Squash (roasted with thyme and garlic).

And a Wailing Wench beer because we were all “wined” out.

I love NY.

Upstate,

Nora

Yesterday was Bastille Day, and I felt obligated to celebrate my French fantasy life. I had work all day, so a picnic was out of the question. I thought about an appropriate meal for dinner that would be “French-esque” and easy. I got home at 6pm and did not have time to make a fancy dinner. Traditionally, Moules a La Mariniere is served with Pomme Frites. I had pasta on hand and frankly, that sounded better.

Served with fresh greens from my mom’s garden topped with Roma tomatoes and carrot shavings, and Sauvignon Blanc.

I started my mussels with butter. mmmm . I love butter.

Minced shallot and finely sliced garlic.

When the garlic and shallot became tender, I added sprigs of fresh thyme (form my mom’s garden) and about 3/4 cup white wine (Sancerre).

Rinse and de-beard 2-lbs of mussels. Add to wine mixture, bring to a boil and cover until they open ~6 minutes.

Finish with chopped parsley.

When my pasta had finished cooking, I drained the water and tossed it with 1 TBS of butter while still hot. I then added it to the liquid from the steamed mussels and tossed the pasta until creamy. To serve, add pasta to plate, top with mussels and drizzle with excess liquid. Top with more parsley and freshly grated Parmesan cheese. (Note: I brought a large bowl to our table to discard shells.)

Bon Vivant,

Nora

Yesterday was a stereotypical “Wednesday”. I now 100% understand why Wednesday is called “Over the Hump Day”. I wasn’t quite sure if I was going to make it through the day, however; I knew at 5pm I would be over half way through the week, and the rest would be a breeze.

The end of my work shift was not pretty. After julenning onions for 20 minutes, the gas had infiltrated my contacts and my eyes were nearly swollen shut. I was dancing to non-existent music and throwing my hands in the air in a “fist pump” motion while cleaning.

My co-workers were terrified. I was a hot mess.

After work I wanted to crash. Eat something simple for dinner and snuggle into my bed. Unfortunately, I had some unforeseen water damage to my phone a few days ago and had to take care of that. My phone has been dying a slow death since last Friday, and was stuck on one screen, calling/texting my contacts at random.

Bonus: I said hello to many people I haven’t talked to for a while.

My dad ventured with me, and stopped by the fish monger on the way. We came home with a working phone and fresh Halibut. WIN WIN! I was strapped for time so I simply pan-seared the halibut, finished it with oil and lemon-dill butter and served it over Swiss Chard from my mom’s garden sauteed with onion, garlic and butter. I also made a chilled chickpea-herb salad with parsley, mint, oregano, lemon, olive oil and tomatoes. Necessary Wine: Chardonnay 2008 California.

And last but not least, Peanut Butter Cup Sundae Ice Cream can make any day better. It just can, trust me.

Another Day,

Nora

After the Rhienbeck Farmer’s Market on Sunday, my friends and I had some big dreams to kick off our CIA career with a “Sunday Family Supper”. Whether it be a fancy meal or simple dinner, we plan to continue this tradition for the next two years.

MMM beety hands. To start, I roasted the baby beets we bought at the market and cut them into small dice. We placed them on top of sunflower sprouts, drizzled the salad with olive oil and finished it with a balsamic reduction. This salad was refreshing. The sunflower sprouts gave it a nice crunch and nutty taste, the beets were earthy and slightly sweet and the tang of the balsamic brought the whole thing together.

Reducing balsamic warms my heart.

My new friends Sammy and Courtney were studying in the dining area while I prepped for the first course.

And then the fun began .

Served with Sourdough Crostini with Pecorino Fresco. And Pinot Grigio.

We had to plate everything on our dorm room floor because we aren’t allowed to have wine in the kitchens. Family dinner was enjoyed picnic style, with lots of laughs and good conversation.

For our second course, we made fresh egg fettuccine with local asparagus sauteed in garlic oil (also local).

My roommate and I worked hard to make this happen. Teamwork is necessary when you are nervous about overcooking pasta.

We bought the fresh pasta and sourdough baguette from “Our Daily Bread”. On the ingredients list they even site using local flour and local eggs. Sustainability at it’s finest!

My roommate (Sammy) and I are in the Culinary AOS program and our friend Courtney is studying Bakery and Pastry. We put her to work for dessert. She found some fantastic strawberries at the Farmer’s Market that were just too good to mess with. She macerated them for an hour or so, and made fresh whipped cream.

…while standing on a chair in the dining area…with my hand beater. Some times you have to improvise.

I’ll see you next Sunday basement kitchen . Until we meet again.

Bon Vivant,

Nora

Life is beautiful. Sure, it can be scary, crazy and sad at times, but for the most part it is very beautiful. I can’t help feeling a bit sentimental writing this post. My road to the Culinary Institute of America has been a wild journey. I’m OVER-THE-TOP excited to be starting my culinary career (THIS TUESDAY!?!!), and can’t believe that I am able to live my dream!

Actually… I’m still pinching myself…I’m not sure that its hit me yet… Yes, I am really going!

I have my parents to thank for everything. My parent’s are my foundation. My best friends and my confidants. I wouldn’t be who I am without them and feel truly blessed each and everyday to have them in my life.

Middle Ages Black Heart Stout

As my dad and I shared a glass of one of his favorite beers and snacked on hummus, crackers and his favorite River Rat Cheddar Cheese, I felt happy. My idea of a perfect day is one where I am able to spend time with my family, sharing great conversation and great food. For the past 2-weeks I’ve been home with my parents, cooking every night and it has been a privilege. The perfect mini-vacation. I’ve appreciated our time together these past two weeks more than ever.

Appetizer Plate: Locally Made Hummus, River Rat Cheddar, Crackers

The next 2-years at Culinary are going to be busy and fast paced. I know that I will not be home again for a while. You see, for the past 5-years, I’ve lived about 1.5 hours away from home. Although I did not visit often in college (mostly just breaks and holidays), I’ve taken comfort in knowing that home was always just a short drive away. I’ll never forget the time I had mono freshman year and my dad drove to school to bring my swollen, miserable-self back to the peace and comfort of home. I will also always be grateful to my parents for welcoming me home with open arms almost EVERY weekend during the hot, sweaty Summer that I moved into my first apartment. I am going to miss them so much, but at last, every baby bird must leave its nest (not that I’m calling myself a bird…) and no matter what I do, or where I go, I will always know the way home. Home is where the heart is.

Grilled Sirloin, Asparagus, Onion Foccicia, Greek Salad. Wine: Spanish Quarter

My last supper home was a joint effort. My dad was in charge of the grill, and prepared the perfect steak. My mom picked asparagus from her garden to serve on the side. I assembled a Greek-style salad using feta and kalamata olives we purchased at the Farmer’s Market that morning, and incorporated fresh mint and oregano from my mom’s garden into the dressing. To round out our local feast, we bought the “Bread of the Day”–onion foccicia from a bake shop in town that is owned by my friend’s mom.

I went for second sliver of bread. It was sweet, smokey and doughy. One of the best foccicias I’ve ever had. YUMMY !

After dinner, we took another glass of wine and went on a “garden tour”. This is one of my FAVORITE things to do in the Summer when I am home. Thanks to my mom and dad, I have a gorgeous backyard. The dedication and passion my mom has for her gardens is unmatched. The beauty is a reflection of her labor.

Grab a glass of wine for walking and admire my dad’s perfect green lawn. Let’s take the garden tour….

Dad standing in back of my mom’s “garden globe”. We tease her but they are SO cool looking.

Simply stunning! There is something new in bloom each day.

Mom’s culinary herb garden (my favorite place). Pick fresh mint, tarragon, rosemary, dill, parsley, cilantro, thyme, lemon thyme, lovage, garlic scapes, chives…the list goes on.

We think that our yard was once a riverbed. My dad has discovered, and uncovered marvelous slabs of limestone. Not only do they look gorgeous in my mom’s garden, but they also represent thousands of years of history–if not more. You can see the ripples, the smooth sides, the holes and the flaked edges. All stories from their past life. My parents named this particular rock Cat Rock, because, well…it looks like a cat.

I like to think that I’ve grown wiser over the years. I’ve had my fair share of trials and tribulations, celebrations and victories. My parents have been their to cheer me on and guide me through the tough times. They have taught me SO much over the years, and I’ve come to realize that greatest lessons I’ve learned from them can be summed up by observing them work a day in the garden:

Work hard. Build your foundation. Take pride in what you do, and tend to it everyday. Be patient, and know that the best things in life are worth waiting for and bad things will eventually fade away. (My mom always assures me “This too shall pass.”) And at the end of the day when you are exhausted from your labor and the burden of the sun, take the time to step back and enjoy the beauty that surrounds you. Feel the wind on you face. Smell the flowers. Look up and all around you. Absorb the moment–take it all in!

Life is beautiful.

Bon Vivant,

Nora

Hello weekend . Last night, my dad made frozen margaritas for “cocktail hour”. I can’t even remember the last time I had a margarita…I MISS THEM! Paired with crackers and cheese, I was a happy girl. I love him so much!

Not only did my dad prepare cocktail hour, he also manned the grill! For dinner we bought a swordfish steaks from our local fish monger (Who sells fish at different locations during the week from his truck! He gets his fish fresh everyday and it’s the best!), and grilled them on our charcoal grill. I made a spinach salad with cherry tomatoes, avocado, kalamata olives and feta cheese in balsamic. I love how creamy the avocado and feta make this salad! Hermann J. Wiemer Chardonnay was perfect for this Summer meal.

Perfectly grilled! Good work dad!

Tonight is my last dinner at home before leaving for the Culinary Institute of America. I’m still have two more nights at home before I leave, however; tomorrow I’ll be at my Aunt & Uncle’s house celebrating both of their son’s birthday. I’m hoping dinner tonight will be a good meal…I have NO idea what to make!

Bittersweet,

Nora

The Finger Lakes Wine Country Rieslings ROCK! In fact, the wines are so unique that when planning a Riesling dinner, I let the wines guide my menu selection. Of the three wines I was serving, the Atwater Estate 2010 Riesling was the most intriguing to me. I’ve only had the opportunity to sample a few Rieslings from this harvest, and have wanted to visit the Atwater Vineyard for quite some time now. After trying this wine, visiting Atwater is on my priority list. I can’t wait to experience more of their wines!

Spiced Chicken Skewers with an Apricot-Atwater Riesling Sauce. Spinach Salad with Balsamic-Brown Sugar Candied Pecans and Riesling Vinegrette.

I not only wanted to find the right flavors to compliment these wines, I also wanted to use them in my cooking! The peach-notes, and the clean acidity in the Atwater 2010 seemed like a great pair for apricot. I sauteed chopped shallot, and added 2/3 cup Atwater 2010 Riesling and 2 heafty TBS of Apricot Bonne Maman. Reduce the mix by about 2/3, it should become thick–the end was about 1/4 of the initial liquid.

For more recipe details, click through to continue!

Right away, I could smell lavender, peach and honey. This wine had a very floral nose that almost reminded me of a Gewurztraminer. I thought it would be nice with spiced grilled chicken. The sweetness of this wine was playful with the spice, and then the acidity was just right to cleanse the palate. I really enjoyed the citrus in the finish of this wine.

I made a lot of this meal ahead of time. I started by making the brown sugar-balsamic candied pecans. Add 1/4 cup brown sugar, 1 TBS balsamic and 1 TBS Olive Oil to  a skillet over a medium heat. When the mix begins to bubble, add 1 cup pecans. Continue to turn for 5-6 minutes and lightly dust with ~1/2 tsp cinnamon before removing from pan. Pour on to a sheet pan lined with aluminum and cooking spray. Separate pecan clusters with a fork and allow to cool.

For the chicken, I made the marinade in a shallow dish using 2 TBS Olive Oil, juice of 1/2 a lemon, 2 minced cloves of garlic, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp salt, 1/4 tsp cayanne, 1/4 tsp curry, 1 T Paprika. Toss 1-inch pieces of chicken from 2 chicken breasts in the mix. Cover with plastic wrap and place in the refrigerator at least 1 hour.

In the mean time, I soaked skewers in water to prevent any splinters. When we were ready to eat, I placed 3-4 pieces of chicken on each skewer and used a piece of paper towel to blot some of the excess rub.

For the Riesling-Vinaigrette: Add 1 shallot, 2 TBS Dry Riesling (I used Fox Run), 1 1/2 tsp honey, a pinch of sugar and 1 sprig of tarragon to a blender and pulse to combine. Add 3 TBS olive oil, salt and pepper to taste and refrigerate aside until ready to use.

Apricot-Atwater Riesling Sauce (Serves 3-4–For Spicy Chicken Skewers)

• 1 Shallot Minced
• Olive Oil
• 2/3 Cup Atwater 2010 Riesling
• 2 rounded TBS Apricot Preserves

1. In a small sauce pan add 2 tsp olive oil–or enough to coat the bottom of the pan, over a medium heat.
2. Add shallot until it becomes tender
3. Add Riesling & Preserves and increase the heat.
4. Stir frequently until the Riesling mixture has reduced by about 2/3. The sauce will have a thick syrup-like consistency.

Spicy Chicken Skewers (Serves 3-4)

• 2 large chicken breasts, cut into 1-inch cubes
• 6-8 skewers, soaked
• 2 TBS Olive Oil
• 1/2 Lemon, Juiced
• 2 cloves minced garlic
• 1tsp cumin
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/4 tsp cayanne
• 1/4 tsp curry powder
• 1 TBS paprika

1. In a shallow baking dish, whisk together all of the spices, lemon juice and olive oil.
2. Toss chicken in spice mixture to thoroughly coat. Cover with plastic wrap and place in the refridgerator at least 1 hour.
3. When ready to grill, place 3-4 pieces of chicken on each skewer.
4. Place on grill until the chicken has reached the temperature of 165. The outside should have nice grill marks,  and feel firm to touch.
5. Place on plate and spoon Apricot Riesling sauce over each skewer.

Brown Sugar-Balsamic Pecans (Yields 1 cup)

• 1 Cup Pecan Halves
• 1/4 Cup Brown Sugar
• 1 TBS Olive Oil
• 1 TBS Balsamic
• 1/2 tsp cinnamon
• salt

1. Add brown sugar, balsamic vinegar, olive oil and a pinch of salt to a skillet over a medium heat & stir with a wooden spoon.
2. When mixture begins to bubble, add pecans and stir in the pan for 5-6 minutes.
3. Before removing from heat, dust with cinnamon.
4. Pour mixture on to an aluminum lined baking sheet that has been sprayed with cooking spray. Separate pecan-clusters with a fork and cool completely.

Riesling Vinaigrette (Enough for about 4 Servings)

• 1 shallot
• 3 TBS Olive Oil
• 1 TBS Champagne Vinegar
• 2 TBS Dry Riesling (I used Fox Run Dry 2009)
• 1 1/2 tsp honey
• Pinch of Sugar
• ~2-3 tsp fresh tarragon
• Salt and Pepper

1. Pulse all of the ingredients except for oil, salt and pepper in a blender.
2. Add oil, salt and pepper to taste. Refrigerate until ready for use.

Cheers to Rieslings in the Summertime and delicious bites to pair!

Riesling Loving,

Nora

The wines to pair: Atwater 2010 Riesling. Glenora 2010 Riesling. Fox Run 2009 Dry Riesling.

1st Course:

2nd Course:

This was a favorite for us!

3rd Course:

I really wanted to make a ginger cookie to garnish for dessert, however; I thought the pecans were also REALLY good! The slight savory, crunch was perfect with the sweet pineapple and ginger syrup, and light creamy mascarpone .

Thanks again for all those who participated, to the Finger Lakes Wineries!

Riesling Rocks,

Nora

When it comes to the wines of the Finger Lakes Region–RIESLING ROCKS!!

You can read about my visits to different areas of the Finger Lakes Wineries here, here, here, here, here and here.To say that I’m obsessed with the Finger Lakes Wine Region is an understatement. I down-right LOVE it!

When I found out that the Finger Lakes Wine Country was hosting a Riesling Hour event on Facebook, Twitter and at certain venues on May 25 (tomorrow!) 7-8pm, I almost fell out of my chair…and automatically went in to “recipe mode”,  determined to plot a menu.  I mean…just to think, the ULTIMATE tasting room–online! There will be Finger Lakes Riesling lovers from near and far gathering online for an hour sharing thoughts, ideas, tasting notes, wine pairings and more! This is NOT to be missed!

I really hope I can sleep tonight, I might be a little too excited for this event!

So what’s on my Menu? Well, it’s still pending but here are my thoughts:

I’m looking forward to trying the 2010 bottles. I haven’t tried many Rieslings from this harvest. I’m also really looking forward to trying the Atwater 2010 Riesling because I’ve never had their wine! I will recap my tasting & menu on my blog, but if you are free from 7-8pm tomorrow check out the chat on Twitter or Facebook. I’ll be tweeting from @nkh3!

No matter how many books I read, I find that my greatest wine-ducation comes from tasting and talking to knowledgeable, passionate people. If you are curious about Finger Lakes Rieslings, I encourage you to check out their website, and join the conversation tomorrow night! Plus, I’d love to talk to you .

A special thank you to the Finger Lakes Wine Country & Vineyard Owners for hosting this event, and providing samples of wine to try!

Regal Rieslings,

Nora

Do you have a favorite Riesling? What is it?

Yesterday I finally became a “founder” at Middle Ages Brewery AND it was taco night! WIN WIN! I determined that taco night just wouldn’t be complete unless I made creamy, spicy black beans to go on the side. Topped with Cotija Cheese, Cilantro and a dash of Green Tabasco, these were a hit!

(Note: Middle Ages Brewery has about 50-slots open to be a “founder” once a year. My dad became a founder last year, and I’ve been itching to join the ranks. It basically means that you get beer tickets to their Anniversary event, and some discounts at the brewery. I also like to think that it’s something I can put on my resume.)

Pork Tacos with Salsa Verde, Avocado, Cotjia Cheese, Cilantro and Radishes. Mexican Black Beans and Middle Ages Wailing Wench.

Deliciosio! Let’s get making some beans!

It all starts the night before, so be prepared! In a bowl (can be the pot you cook them in) cover 1 pound of dried black beans with enough water that it rises 1-inch above the beans. Soak ~8 hours. Drain, rinse and pick through.

Next, get chopping! 1/2 of a medium Spanish onion, 1 jalapeno and 2 cloves of garlic. Heat about 3 TBS extra virgin olive oil in a dutch oven, or other heavy bottomed pot over a medium flame. Add your choppings and allow them to soften. This should take about 5 minutes.

Next add 1 tsp dried oregano. Stir.

1 tsp cumin. Stir.

Add your dried black beans. Stir, and cover with enough water so that there it is about 1 inch above the beans. Add 1 bay leaf and bring to a boil. Reduce to a medium heat, cover and let it go for about 2 hours. Check every now and then to stir. If it the water does not look to be absorbing, increase the heat near the end of the cooking period. Add salt and pepper to your taste, and allow to cool about 10 minutes before serving.

I think you’re really going to like this. Canned beans will never taste the same after you’ve had these!

Mexican Black Beans

(Serves 6-8)

• 1 pound dried black beans, soaked over night, rinsed & picked through
• 3 TBS Extra Virgin Olive Oil
• 1/2 Spanish onion, diced
• 1 jalapeno, seeded and small diced
• 2 cloves of garlic, chopped
• 1 tsp oregano
• 1 tsp cumin
• 1 bay leaf
• salt and pepper

1. Heat Oil in a dutch oven or other heavy bottomed pan over a medium flame. Add onion, jalapeno and garlic until they have softened ~5 minutes.
2. Add oregano and cumin. Stir to coat.
3. Add beans. Stir to coat.
4. Add enough water to the pot to cover the beans by 1-inch.
5. Add a bay leaf to the pot, increase the flame to high and bring to a boil.
6. Reduce the heat to medium-low, cover and let simmer for 1.5-2 hours. Stir every now and then.
7. When beans are finished, they will look very creamy (not watery). Remove from heat and let rest 10 minutes before serving. Taste you beans, and add salt and pepper as needed.
8. Top with cotjia cheese, cilantro and Tabasco for an extra little kick.

The Magical Fruit,

Nora

What is your favorite style of beans?

(*NOTE: Although I love black beans,  I think my all time favorite is baked beans. There’s nothing quite like sweet maple baked beans, corn on the cob and BBQ in the summer .)