Miticana De Oveja (Favorite Spanish Sheep’s Milk) and West Country Vintage Farmhouse Cheddar (English 2 year)

Like any good family get-together, we started with some delicious cheeses, crackers and wine.

Russian Jack Sauvignon Blanc

We gathered in our sun room to relax, watch the Yankees game and enjoy this humble spread. The hors d’œuvre portion of the night is always my favorite. I love the conversation with the smell of dinner lurking in the background. It gives the company time to catch up, and builds the anticipation for a great meal.

Roast Beef, Asparagus, Dill Carrots, Greek Potatoes, A to Z Pinot Noir

I wanted leg of lamb. My mom wanted ham. I settled for a sirloin roast. I made “Greek Potatoes” with oregano, mint, parsley, lemon and olive oil.

I went back for more meat, asparagus and a scoop my mom’s scalloped potatoes (unpictured…she also made a ham). It was a wonderful Easter meal.

Now I couldn’t call this a “feast” if it didn’t include dessert! I bought a lemon-raspberry layer cake from my grocery store. It was light, fluffy and perfect for Spring! I especially loved the white chocolate shavings and lemon zest on the whipped cream coating. HOLY YUM!

My Slice: Three layers of yellow cake, lemon cream, raspberry cream, whipped cream and a raspberry on top…STUNNING!

I’m back to the chopping block today! My callous is getting tougher by the minute . I hope I have some decent knife skills before heading to Culinary!

Family and Food,

Nora

]]> http://www.livelifeeatright.com/2011/04/25/easter-feast/feed/ 0 http://www.livelifeeatright.com/2011/04/17/tuscan-lasagna-for-a-rainy-day/ http://www.livelifeeatright.com/2011/04/17/tuscan-lasagna-for-a-rainy-day/#comments Sun, 17 Apr 2011 14:16:02 +0000 Nora http://www.livelifeeatright.com/?p=7469 Confession: I only watch 3 stations on my TV. I feel guilty at times for not paying attention to the other …600 channels of nonsense that my basic cable subscription came with, however; I only care about The Food Network, The Cooking Channel and The News (to broaden my horizons). With all of the foodie TV I watch, I am often inspired to make certain meals, or use new flavors. When the recipe sounds too good to be true, I go online and recreate it verbatim. This week I saw Tuscan Pesto Lasagna on Extra Virgin and knew I had to make it over the weekend. Plus, it was raining. I can’t think of a better meal for a rainy day than pasta with lots of cheese .

Tuscan Pesto Lasagna. Mixed Green Salad with Roma Tomatoes and Kalamata Olives. Wente Chardonnay

This was rich and delicious. I had a sliver more from the pan, but do not think I could have had much more. It looks light but the bechamel and basil pesto between four layers of no-boil noodles create a creamy, hearty feel.

I was fortunate to share this meal in the company of my parents. Before dinner, we had the last of the sourdough baquette and Miticana De Oveja with Sparkling Wine that I brought home. We nearly finished the round of cheese I brought home the night before and my dad loved it so much that he went to the grocery store to buy more!

Sourdough Baguette and Miticana De Oveja

For dessert, my mom made her “apple thing“. Essentially it is apples layered in a pie dish with a cookie dough-ish crust and walnuts. Topped with a mound of vanilla ice cream. I was really glad that I already had sweat pants on. I slept well last night.

Hearty Home Cooking,

Nora

]]> http://www.livelifeeatright.com/2011/04/17/tuscan-lasagna-for-a-rainy-day/feed/ 0 http://www.livelifeeatright.com/2011/03/13/pistachio-crusted-lamb-with-mint-cherry-sauce-mascarpone-potatoes/ http://www.livelifeeatright.com/2011/03/13/pistachio-crusted-lamb-with-mint-cherry-sauce-mascarpone-potatoes/#comments Sun, 13 Mar 2011 23:55:52 +0000 Nora http://www.livelifeeatright.com/?p=7028 Heaven help me. My experience at the chef’s dinner on Friday night called me to the kitchen. It has been a while since I’ve made a special meal so I decided to explore new techniques and flavors.

Pistachio Crusted Lamb Loin with Mint Cherry Sauce and Mint Oil, on a bed of Mascarpone Potatoes and Lemon Green Beans.

Served with 2007 Hermann J. Wiemer Cabernet Franc (a wine I have been saving for a good meal!)

Yukon Gold Mashed with Mascarpone, Kerryold Butter, Milk, Salt and Pepper.

Frozen Dark Cherries heated with sugar, white balsamic, lemon juice, water and mint.

Mint, Salt, Pepper, Olive Oil (the mildest olive oil I could fine–not to over power mint!), lemon juice.

I’ve never prepared lamb before and knew it was time to learn. I started this with a quick sear in a cast iron skillet with olive oil and shallots (simple salt and pepper seasoning), removed it from the pan to brush a little dijon mustard and pistachio, lemon zest and panko crumb coating on the top. Returned the meat to the hot skillet and finished it in the oven.

Pan-sear lame for color. Remove from pan and spread with a thin layer of dijon.

Coat with topping : Panko, lemon zest and finely chopped pistachios tossed with olive oil.

It was delicious, however; I think next time I am going to select a different cut of meat. This might look like a lot but there is bone and cartilage in the center dividing two juicy pieces of meat. It was a small amount, but tricky to eat and with the crumb topping you might not notice the bone was there.

Learning to Cook,

Nora

Fettuccine Alfredo with Truffle Oil and Chives

Served with Arugula & Tomato Salad Dressed in Basil Oil & Fig Balsamic. Sauvignon Blanc.

Truth be told: I am not the BIGGEST fan of Fettuccine Alfredo. All of the dried pastas with goopy store bought sauces (slime), I’ve had in my life have turned me away. I was craving another creamy pasta, after my creation last week and a Parmesan-cream sauce...aka Alfredo…sounded delicious. If I’m craving a Parmesan-cream sauce, I am going to use the best ingredients. It makes all the difference, I swear.

Yep, I have sinned. Let’s Get Cooking!

Because we want to eat our pasta hot, It is important to have proper mise en place (everything you need in order) before you start cooking. Prepare your salad, pour your wine and have everything you need at an arm’s reach.

I used an egg Fettuccine that only takes about 3 minutes to cook (in boiling salted water). Plan to start your sauce before cooking your pasta and be sure to save at least 1 cup of pasta water!

Over a low heat, melt ~1 TBS unsalted butter.

Add 2 TBS heavy cream (hey, I never said this was healthy!) to the melted butter.

Add 2 TBS grated Parmesan (packed) and 1/4 tsp lemon zest. Stir to smooth out.

Add a couple turns of cracked black pepper to taste.

Add hot pasta, and toss to combine. Add reserved pasta water if it appears to be too dry.

To garnish, a few turns of black truffle oil and fresh chives. (Note: Truffle the Kitten jumping on the chair in the background.)

….and now Truffle the Kitten is smelling the plate that once had Parmesan on it.

So delicious.

Fettuccine Alfredo with Truffle Oil

(Serves 1)

• 3-4 oz Fresh Fettuccine (will likely be able to find this in the refrigerator section of your local grocery store.)
• 1/2-1 TBS Unsalted Butter
• 2 TBS Heavy Cream
• 2 TBS (or more) Freshly Grated Parmesan cheese
• 1/4 tsp Lemon Zest
• Fresh Cracked Black Pepper (to taste)
• Truffle Oil
• Chives

1. Generously salt pasta water and bring to a boil. Add pasta and cook according to directions, reserving ~1 cup pasta water before draining.)
2. In a small sauce pan over a low heat, melt butter. Add heavy cream. Add cheese, lemon zest and pepper. The sauce will begin to thicken.
3. Add drained, still hot pasta to the sauce. If the sauce & pasta looks dry, add enough of the reserved pasta water to smooth.
4. Plate pasta and season with black truffle oil and chives.
5. Swoon.

Pastalicious,

Nora

What is your favorite cut of pasta?

(My favorite style of pasta is Fettuccine!)

Fettuccinie tossed in Truffle Oil and Goat Cheese Sauce with Asparagus, topped with Toasted Walnuts.

This was a lovely combination. I added a bit of Parmesan cheese and lemon zest to my goat cheese sauce. The nutty Parmesan and acidic lemon gave the goat cheese great balance. I made a last minute decision to add toasted walnuts on top, and I cannot imagine it without this garnish. It gave the dish texture, and the flavor was spot on.

Fettuccine with Truffle Oil, Asparagus & Goat Cheese. Mixed Greens & Cherry Tomatoes with Basil Oil & Fig Balsamic. 2008 Domaine de la Perriere Sancerre.

The secret ingredient was a few dashes of this:

Black Truffle Extra Virgin Olive Oil

This tiny bottle is fairly expensive. The day I bought it I went back and forth, placing  it in my basket, and then returning to the aisle to put it back on the shelf. I was a mess. Ultimately it came home with me and it has become an important part of my olive oil family.

My sauce was simple. 1 oz of local Goat Cheese, 1 TBS freshly grated Parmesan, 1 tsp lemon zest and ~2 TBS milk mixed together until smooth.

Along with some sauteed garlic and asparagus. YUM, YUM!!

Fettuccinie with Truffle Oil Asparagus & Goat Cheese

(Serves 1)

• Handful of Fettuccine cooked until Al Dente.
• Truffle Oil (optional)
• 1 oz goat cheese
• 1 TBS grated Parmesan
• 2 (or more) TBS milk
• 1 tsp lemon zest
• 1/2 cup reserved pasta water
• 4-6 spears asparagus, cut on the diagonal into 1-inch pieces
• 1 small clove of garlic
• cracked black pepper
• 1 tsp minced parsley

1. Prepare fettuccine according to directions. Reserve 1/2 cup pasta water, drain and toss with Truffle oil.
2. In the mean time, over a medium low heat, sautee garlic in olive oil. Add asparagus until tender.
3. Combing goat cheese, milk, lemon zest and Parmesan.
4. Add pasta to the garlic & asparagus mix with cheese, and enough pasta water to be creamy. Add 1-2 tsp chopped parsley and cracked black pepper to taste.
5. Plate and enjoy!

Back At It,

Nora

I am from the Finger Lakes Region, so naturally I LOVE RIESLING! Wineries such as Hermman J. Wiemer have attracted national attention, producing  award winning wines! (Side Note: My favorite Finger Lakes Wine–2008 Hermman J. Wiemer Semi-Dry Riesling. They also had a nice year for Gewurztraminer in ’08).  I’ve tasted the diversity of the Riesling grape. Depending on the weather conditions and the wine maker, the grapes can take on a whole new shape. I always anticipate Rieslings to be on the sweeter side. The type of wine that you would want to pair with cheese. While reading about the Rieslings from Alsace, I realized how wrong I was. These wines were noted to be incredibly dry and acidic. I had to taste and experience this wine for myself.

Okay so let’s get into this, here’s what you should know:

The Alsace Region: Located northeast of the Burgundy region (far eastern part of France), this region has a shorter growing season and cooler climate which is best for growing white wines. The major grapes from Alsace: Riesling, Pinot Blanc, Gewurztraminer and Pinot Gris.

Alsace Riesling v. German Riesling: If you are anything like me, you probably thought that all Rieslings were fairly sweet. Did you know that the traditional German Riesling winemakers actually add a small amount of the sweet unfermented grape juice back into their wine?! The winemakers in Alsace ferment every bit of sugar in their wines, so they tend to be dryer and higher in alcohol content.

Food and Wine: Everyone has a different palate, however; in my humble opinion there is nothing better than Riesling with a light fish. I tried this particular Trimbach Riesling for the first time with raw Nigiri. I think it would be fantastic with cod, or even a mild sea bass.

Trimbach 2007 Riesling: Wine Spectator gave this wine 91 points. Even though I am a fairly novice wine enthusiast, for the price/enjoyment level I thought this was a great deal. On the nose I picked up green apple, citrus fruits and minerality. It was a crisp wine, with a nice acidity and dry, lasting finish.

I really enjoyed this wine. Much different from the Riesling I have grown accustomed to but in a good way. It helped me understand how different wines can be and how winemakers in different regions produce wine according to the foods of their region. I’ve moved on to the next section of the book, dealing with American produced wines (California is going to get the best of me), however; I am still tasting my way through France. If you have any recommendations, I would love to hear!

Wine & Dine,

Nora

]]> http://www.livelifeeatright.com/2011/02/16/wine-with-me-alsatian-riesling/feed/ 5 http://www.livelifeeatright.com/2011/02/12/single-girls-valentines-dinner/ http://www.livelifeeatright.com/2011/02/12/single-girls-valentines-dinner/#comments Sun, 13 Feb 2011 02:03:55 +0000 Nora http://www.livelifeeatright.com/?p=6688 I love Valentine’s Day. I’m one of those people that wears red, decorates handmade cards with glitter and stickers, bakes chocolaty treats and smiles all day long. I never have a “Valentine” per say, but it is always a fun holiday. It gives me the chance to tell my friends and family how much they mean to me.

In the past I have had special dinners with my family at home, gone out to restaurants with friends, and there was even one year that I had a real “date”! With Valentine’s day falling on a Monday this year, and with my busy schedule, I decided to just date myself, and create a single girl’s menu!

Single Girl’s Valentines Dinner Menu

Appetizer

Soft Cheese Course: L’edel De Cleron, Trou De Cru, Bourbon Washed L’Pie D’Anglos. Marcona Almonds & Dried Fruit.

Riesling (or Sauternes, this cheese needs a sweet wine!)

Main Course

Pan-Seared Sea Scallops on a Mixed Green Salad with Blanched Green Beans, Cherry Tomatoes, Kalamata Olives and English Cucumbers in a Basil Oil & Fig Balsamic Dressing.

Chablis

Dessert

Chocolate & Masala Chai Infused Pots De Creme with Fresh Vanilla Whipped Cream

L’edel De Cleron, Trou De Cru, Bourbon Washed L’Pie D’Anglos. Marcona Almonds & Dried Fruit.

I always browse the cheese section at my grocery store with a little tear in my eye. There are so many beautiful cheeses that I have been dying to try, however; they are rather expensive and I am only shopping for one. Every now and then I splurge on a good cheese. I found a tasting tray with a few I have been wanting to try. I am a very lucky girl. It was a great way to taste new cheeses without spending too much money!

It’s impossible for me to say no to stinky gooey cheese. It practically hopped into my grocery basket!

Meals with seafood are my favorite. Scallops hold a special place in my heart. They are sweet and succulent. They make me happy.

Dessert was something that I have been dreaming about for two weeks! I kept telling the lady who works at my tea bar that I was going to make Chocolate Pots De Creme with the Masala Chai she sells. This tea is a favorite of mine perfectly spiced with cardamon, whole cloves, cinnamon, black pepper and so much more! I especially love it as a latte, and knew when it married with heavy cream and chocolate it would make me swoon.

And swoon I did. With fresh vanilla whipped cream. There was not one drop left.

Valentine’s Day would not be complete with out some chocolate. Holy yum.

Happy Valentine’s Day to me!

Cheese & Chocolate,

Nora

Mince 1 clove of garlic and slice the white part of one leek (make sure to wash your leek first!)

Finely chop 1-2 tsp fresh thyme and gather about 1-2 tsp lemon zest.

Grate ~3-4 TBS Parmesan cheese.

Cheat and buy 1 4-oz package of mushrooms (and chop!). This pack had oyster, cremini and shittake mushrooms.

Heat about 1-2 TBS of good Olive Oil over a medium flame. When the oil is hot, add garlic and leek until tender and fragrant.

Add lemon zest, thyme, kosher salt and pepper (to taste). Stir.

Add a heaping 1/4 cup Arborio Rice (I only made this for myself. Easily doubled). Stir until the kernels become translucent. They will go from white to nearly clear in just a few minutes!

Add white wine just to slightly cover the rice. Stir. Wait until the liquid has absorbed.

Add 3/4 of the mushroom mix. Stir.

Have ~1 cup of vegetable stock or chicken stock near by. Slowly add to rice. Add enough to cover, stir and allow to absorb until all of the liquid has been added.

In the mean time boil the remaining 1/4 of the mushrooms for just a few moments. Drain.

Add boiled mushrooms and a splash of veggie stock to a food processor. Give it a whir. This is the step I stole from Alexia’s recipe. It is VERY important, and will add tons of flavor to your final dish!

When all of the liquid has absorbed (this should be about 20-25 minutes of adding stock & stirring) turn off the heat and add about 2 TBS freshly grated Parmesan cheese.

Add mushroom puree.

Plate and top with remaining Parmesan. ENJOY!

Wild Mushroom Risotto with Leek and Thyme

(serves 1)

• 1 clove of garlic, minced
• 1 leek (white & light green parts only), chopped
• Olive Oil
• 1-2 tsp fresh thyme, chopped
• 1-2 tsp lemon zest
• Kosher Salt, to taste
• Fresh Cracked Black Pepper, to taste
• A heaping 1/4 cup Arborio Rice
• White Wine (just enough to cover rice)
• 4 oz mixed mushrooms, chopped (I used a mix of oyster, cremini and shittake)
• ~1 cup Vegetable (or chicken ) Stock
• ~3 TBS Freshly Grated Parmesan Cheese

1. Heat olive oil over a medium heat. Add leeks and garlic until tender.
2. Add lemon zest, thyme, salt and pepper. Stir.
3. Add rice. Stir. When rice beings to transform from white to clear, add just enough white wine to cover.
4. Add 3/4 of the mushroom mix. Stir.
5. Slowly add stock. Add just enough to barely cover the rice, stir and allow to absorb. Repeat until all of the liquid has been used. This should take about 20-25 minutes.
6. In the mean time boil the remaining 1/4 of the mushroom mixture just a few minutes.
7. Drain and added boiled mushrooms to a food processor with a splash of stock. Puree and set aside.
8. When all of the liquid has been absorbed, turn off the heat. Mix in ~ 2 TBS Parmesan and mushroom puree.
9. Plant and garnish with more Parmesan cheese.

ENJOY!!

Pure Comfort,

Nora

**If you have a favorite recipe, I would LOVE to make it! Email it to livelifeeatright@gmail.com!!**

I bought a few extra scallops at the grocery store on Friday night, hoping that the Papperdelle stand at my Farmer’s Market would have Calamari Linguine. I saw it on their website and just thought it looked cool. It didn’t have a distinct flavor to it (Although Truffle ran off with a noodle! She stole it right off my plate!) But the texture was phenomenal. It was tender and succulent. I will buy this again.Clos Du Bois Chardonnay

Ladies and gentleman, I feel obligated to make this a recipe post. Pour yourself a nice glass of wine and let’s get cookin!Heat olive oil in a medium sautee pan. Add scallops to sear. (NOTE: Bay scallops would be best, I had a few large scallops so I just cut them before searing. It worked.) Remove from skillet and set aside.Add a splash more olive oil and 1 clove of chopped garlic. 1-2 minutes until the garlic has softened.Add a handful of cherry tomatoes (halved), a pinch of red pepper flakes and a squeeze of lemon.Give it a little drink of chardonnay to deglaze the pan.Add pasta to the pan with a splash (maybe 1/4 cup) of reserved pasta water.Stir in a handful of chopped parsley.Plate pasta and top with scallops, more parsley and freshly grated Parmesan cheese. At this very moment I screamed–Apparently Truffle thought this looked good and stole a noodle! I expected her to go for the fish but not the pasta! Silly cat.After I cleaned up the mess and took pictures of the meal I found the culprit fast asleep. In the sink of course. I’m telling you, she is a foodie cat.The final meal (minus one stolen noodle.)

Squid Ink Linguine with Scallops and Garlic Sauce

(serves 1 easily multiplied)

• Venetian Calamari Linguine (~1/4 poundish–I just took a handful from my loot.)
• 1 clove of garlic
• 2-4 TBS Novello Olive Oil (or any good quality olive oil)
• Bay Scallops or 2-3 large scallops quartered
• 1 clove garlic, minced
• Handful of cherry tomatoes, halved
• A pinch of red pepper flakes.
• Cracked black pepper
• 1/4 Lemon
• ~1/4 cup white wine
• 1/4 cup fresh chopped parsley
• Parmesan Cheese.

1. Cook pasta according to directions in a pot of well salted water. Drain and reserve ~1/2 cup pasta water.
2. In a skillet, heat olive oil over a medium heat. Sear scallops. Remove and set aside.
3. Add more olive oil to the pan and garlic.
4. When garlic has softened, add cherry tomatoes, red pepper flakes, cracked black pepper and lemon juice.
5. Deglaze the pan with white wine.
6. Add pasta and a splash of reserved pasta water.
7. Add parsley.
8. Plate. Add scallops and Parmesan cheese.
9. Try not to let your cat steal any.

Enjoy Your Week!

Nora

Naturally there was wine involved.Simi Chardonnay

This jumble all started with the delicious aroma of sesame seed oil kissing ginger and scallions.When this was tender, I added a whole lot of savoy cabbage, snap peas and red bell pepper.I sauteed this mix until it was lightly crisp. I added the juice of an orange to deglaze the pan and add more flavor.To top it all off my sous chef, Truffle, added a little Spicy Lemon Grass Sauce and Orange Juice to the pan-seared sea scallops.

And then she ran off with the wine cork.

I have a bunch of yummy dishes planned for the weekend . But for now, I’m going to need some more wine and chocolate.

Happy Weekend,

Nora