Santa Isabel
Torrontés 2006
Mendoza White Wine (Argentina)
Price: $7.99 (sale, normally $9.99)
ABV: 12.5%
I opened this wine on Thanksgiving day so my sister could cook with it (yay for pumpkin pear ginger soup). The nose was delightful, but it tasted quite blah. The disparity between the fruity aromas and the really bland taste was pretty weird. I'd never had a wine that tasted so poorly after such a promising nose!
Last night, 6 days later after the initial tasting, Karl and I decided to give the wine another test before I designated it to the cooking-wine shelf.
Surprisingly, the nose had not changed much, but the taste (in my opinion, anyway) improved by leaps and bounds! No longer bland, the flavors (though still strangely distinct from the nose) really opened up and developed with time.
The color of this wine is very pale gold, almost greenish, but very clear in the center of the glass. The description on the bottle calls it bright yellow, which is not true at all.
The nose is sort of mysterious. It smells really sweet. Karl compared the nose to a botrytis dessert wine that he had during the Thanksgiving break: sweet, with a veiled musty-ness. I didn't really smell any must. I got some leechi fruit scents, some honeydew melon and maybe some not-very-tart apples (like Pink Lady or Ambrosia apples). I didn't get a lot of alcohol on the nose, which was nice.
Like I said, this wine's taste is so different from its nose that it's a little off-putting. Thought it smells really sweet, it's quite dry: there is literally not residual sugar at all coming through. I actually was fooled by the nose and thought the wine was "off-dry," but Karl corrected me.
On the attack, for a few seconds, there is a burst of really tart, sour, white grapefruit. The finish is a little bitter, like lemon pith (not the zest, but the white parts). It sort of reminds me of some very hoppy but not too dry India Pale Ales that I've had, but without the acidic zing that effervesces in your mouth due to the carbonation of the beer. I suppose that might be a grassyness akin to hops that I tasted. Right at the end, I think there may be a tiny hint of jasmine, which the bottle's description also touts as a feature of the wine. It tastes a bit like jasmine tea that has been brewed too long and has started to get that tannic bitterness.
Karl didn't really like it to drink alone. I enjoyed it, but I probably wouldn't want to drink more than a half-glass of it since it's so intense. I agree that it probably needs some food to really bring out its potential, but I couldn't think of any food pairing off the top of my head that would be good, so I probably won't buy it again except maybe to cook with since it's pretty cheap.
A fun wine to taste since it's not your typical fruity wine. Experimenting is the key to learning what you like, so don't be afraid to try new things, even if you think you'll hate it! Karl and I were lamenting that we need to expand our palates so that we are better able to pinpoint what we're smelling and tasting in wines (and beers, too!), and the only way to do that is to try new things (and to think about what you're tasting and smelling while you're doing it). I'm definitely planning to do more of that in the future.
Thursday, November 29, 2007
Wednesday, November 28, 2007
Podcasts
I'm not sure why it took me so long to check out the podcast craze. I think part of the problem was that I just didn't believe I could get internet radio/video downloads at no cost! I'm a skeptic at heart. Now that I'm addicted, I thought I'd share a few of the gems I've come across in my voracious hunt for free entertainment peppered with a nice dose of knowledge.
Karl recently got me watching one of National Geographic's video podcasts called Wild Chronicles. The podcast consists of short (5-7 minutes), informative videos about a certain species or phenomenon in the animal kingdom. Really cool stuff! And so I was welcomed into the world of the podcast.
I quickly started looking around on my own through my iTunes account, simply by entering a simple keyword searches in the podcast section, looking for subjects in which I am particularly interested (e.g., wine, beer, environment). By pure luck (and by Gary's immense popularity), I stumbled almost immediately upon Gary Vaynerchuk's Wine Library TV (aka the Thunder Show). See the previous post for a reminder of how much I truly adore GV and his video podcasts!
I also found a wine podcast that I can listen to on my non-video iPod (chalk one more thing down for the Christmas list...) while I'm commuting to and from school: Winecast. This one is a bit heavier on the reverent tone in its discussion of wine. I prefer Gary, but this podcast offers some really valuable background about wine regions and varietals that I find wonderful. Each session (10-30 minutes) discusses one type of grape/region, and the host, Tim Elliot, offers comparisons, tasting notes, and personal ratings of about three different wines of that grape varietal.
My second video podcast subscription was to Food Science, an On Network podcast with Dr. Kiki, a bubbly scientist who describes the chemical reactions, and general science behind one of the more commonplace activities in our day: cooking! One of my favorite episodes is one in which she makes ice cream using liquid nitrogen. The podcasts usually last 3-10 minutes and are packed full of interesting tips and tricks (although many of the tricks involve ingredients or equipment you won't find outside of a chem lab).
Another radio podcast I've begun subscribing to is the Behind the Bar Show, a show about cocktails: recipes, history, myths, bartending tips/tricks, and origins. There's not too much more to say about it, other than the host, Mr. Martini himself, is really quite knowledgeable and seems like the kind of guy that you'd want to have as a friend. This is a really approachable podcast that deals with subject matter that could quickly get overwhelming, and I really like it!
I'm sure you're beginning to see a pattern in my interests!
So far, I have yet to find a good beer podcast, so any suggestions would be welcome! Perhaps at a later date I'll review a few podcasts I've tried and rejected.
Karl recently got me watching one of National Geographic's video podcasts called Wild Chronicles. The podcast consists of short (5-7 minutes), informative videos about a certain species or phenomenon in the animal kingdom. Really cool stuff! And so I was welcomed into the world of the podcast.
I quickly started looking around on my own through my iTunes account, simply by entering a simple keyword searches in the podcast section, looking for subjects in which I am particularly interested (e.g., wine, beer, environment). By pure luck (and by Gary's immense popularity), I stumbled almost immediately upon Gary Vaynerchuk's Wine Library TV (aka the Thunder Show). See the previous post for a reminder of how much I truly adore GV and his video podcasts!
I also found a wine podcast that I can listen to on my non-video iPod (chalk one more thing down for the Christmas list...) while I'm commuting to and from school: Winecast. This one is a bit heavier on the reverent tone in its discussion of wine. I prefer Gary, but this podcast offers some really valuable background about wine regions and varietals that I find wonderful. Each session (10-30 minutes) discusses one type of grape/region, and the host, Tim Elliot, offers comparisons, tasting notes, and personal ratings of about three different wines of that grape varietal.
My second video podcast subscription was to Food Science, an On Network podcast with Dr. Kiki, a bubbly scientist who describes the chemical reactions, and general science behind one of the more commonplace activities in our day: cooking! One of my favorite episodes is one in which she makes ice cream using liquid nitrogen. The podcasts usually last 3-10 minutes and are packed full of interesting tips and tricks (although many of the tricks involve ingredients or equipment you won't find outside of a chem lab).
Another radio podcast I've begun subscribing to is the Behind the Bar Show, a show about cocktails: recipes, history, myths, bartending tips/tricks, and origins. There's not too much more to say about it, other than the host, Mr. Martini himself, is really quite knowledgeable and seems like the kind of guy that you'd want to have as a friend. This is a really approachable podcast that deals with subject matter that could quickly get overwhelming, and I really like it!
I'm sure you're beginning to see a pattern in my interests!
So far, I have yet to find a good beer podcast, so any suggestions would be welcome! Perhaps at a later date I'll review a few podcasts I've tried and rejected.
Tuesday, November 27, 2007
Umbria Sangiovese 2006
After watching a bunch of Gary Vaynerchuk podcasts over the Thanksgiving holiday, I was ready and raring to go to the wine shop! When Karl got in on his flight from Chicago, we went to buy wine before we even got him home! I purchased two bottles of wine, one standby and one new. Karl was talking about a good Sangiovese that he had with his family during an Italian feast this Thanksgiving, so I was up for trying one (I've never had a Sangiovese before). I couldn't wait to taste it!
Umbria Sangiovese 2006
La Carraia (Italian)
Cost $9.99
I had it open for about 40 minutes before we couldn't wait any more. In retrospect, we probably should have waited longer, but hindsight is 20/20!
The color was very pretty, a dark red fading to a peachy-pink around the edges. Very lovely.
Karl thought he smelled some cinnamon on the nose, while I was having trouble smelling anything besides alcohol and oak. Not a very good start. I smelled it for about 5 minutes (of course getting wine all over the tip of my nose in the process...I need to get a bigger glass!). I managed to sniff some dark berries and a little bit of pepper.
After being quite disappointed with the nose, Karl and I had a taste. It was not much better, I have to be honest. Karl said he tasted tannins, oak, and alcohol and not much else. He said the finish felt like licking bark because it was so tannic. I agreed for the most part. There were tons of tannins almost immediately coating all parts of the mouth. It was very woody and quite bark-like on the finish, as Karl said. After a few more swishes around, I noticed some bright, sour cherry or maybe just tart cranberry notes right at the very beginning. There's quite a bit of oak, but not too much, I don't think.
If Gary is right, which he probably is (in his vast amount of experience compared to my tiny experience), this wine just needs a few years to mellow out to reach its potential. 2006 is pretty young for a red wine, I think, especially one that seems like it's supposed to pack a punch. It's hard for me to taste through all those tannins right now, but it would be fun to buy another bottle of this and save it for a year or two and see what happens, and at $10 (I think it's on sale right now), it's a pretty good deal and not unreasonable for saving.
Update: We left the bottle open during the remainder of the night and kept having sips of it to see how it was opening up, and it really helped! The nose improved (more red fruits noticeable), and the tannins slowly receded (but not completely), and I really thought the wine started to taste like it had a lot more potential. I had a little bit of it with a bite of our pizza (topped with mozzarella, tomatoes, onions, green bell pepper, mushroom, and Frank's Red Hot), and I thought it was an okay pairing. Interestingly, I thought the wine took on an interesting eggplant flavor when paired with the pizza. Kind of weird, but not altogether unpleasant.
We still have about 3/5 of a bottle left, so I'll be interested to see how it is tonight. I may buy another bottle to save.
All in all, not a bad experience. I look forward to reviewing the "standby" bottle for you!
Umbria Sangiovese 2006
La Carraia (Italian)
Cost $9.99
I had it open for about 40 minutes before we couldn't wait any more. In retrospect, we probably should have waited longer, but hindsight is 20/20!
The color was very pretty, a dark red fading to a peachy-pink around the edges. Very lovely.
Karl thought he smelled some cinnamon on the nose, while I was having trouble smelling anything besides alcohol and oak. Not a very good start. I smelled it for about 5 minutes (of course getting wine all over the tip of my nose in the process...I need to get a bigger glass!). I managed to sniff some dark berries and a little bit of pepper.
After being quite disappointed with the nose, Karl and I had a taste. It was not much better, I have to be honest. Karl said he tasted tannins, oak, and alcohol and not much else. He said the finish felt like licking bark because it was so tannic. I agreed for the most part. There were tons of tannins almost immediately coating all parts of the mouth. It was very woody and quite bark-like on the finish, as Karl said. After a few more swishes around, I noticed some bright, sour cherry or maybe just tart cranberry notes right at the very beginning. There's quite a bit of oak, but not too much, I don't think.
If Gary is right, which he probably is (in his vast amount of experience compared to my tiny experience), this wine just needs a few years to mellow out to reach its potential. 2006 is pretty young for a red wine, I think, especially one that seems like it's supposed to pack a punch. It's hard for me to taste through all those tannins right now, but it would be fun to buy another bottle of this and save it for a year or two and see what happens, and at $10 (I think it's on sale right now), it's a pretty good deal and not unreasonable for saving.
Update: We left the bottle open during the remainder of the night and kept having sips of it to see how it was opening up, and it really helped! The nose improved (more red fruits noticeable), and the tannins slowly receded (but not completely), and I really thought the wine started to taste like it had a lot more potential. I had a little bit of it with a bite of our pizza (topped with mozzarella, tomatoes, onions, green bell pepper, mushroom, and Frank's Red Hot), and I thought it was an okay pairing. Interestingly, I thought the wine took on an interesting eggplant flavor when paired with the pizza. Kind of weird, but not altogether unpleasant.
We still have about 3/5 of a bottle left, so I'll be interested to see how it is tonight. I may buy another bottle to save.
All in all, not a bad experience. I look forward to reviewing the "standby" bottle for you!
Monday, November 26, 2007
Thank you, Gary Vay-ner-chuk!
If you don't know who Gary Vaynerchuk is, please visit the link. Check out my cool new widget to your right for a hint of what he is all about.
Basically, he's my new hero and has effectively replaced the hole in my heart where Grey's Anatomy used to be nestled, until the second season got too much like Days of Our Lives and General Hospital. Bonus: I don't need to be in front of a TV to get my fix of Gary!
Gary is the best. He's a wine afficionado of the least pretentious sort. He's all about enjoying the wine, trying new things, and above all, paying attention to what YOU like instead of worrying about what others think. His podcasts are usually 10-20 minutes long and consist of him, usually surrounded by action figures, sniffy-sniffing and tasting 1-6 wines and exploring the aromas and flavors that delight and disappoint him. It's really fun and quite stimulating. I for one tend to feel a sudden urge to run to the nearest wine shoppe after I watch.
So, many thanks are to GV, for many reasons, outlined below.
1) For reawakening my desire to explore and enjoy wines.
2) Tasting wines that I can usually afford
3) Being knowledgable enough to talk about grape varietals, wine regions, color, bouquet, etc., etc., etc., but also without being as pretentious and snotty as Sir Gary Vaynerchuk,
4) For being a source of comfort during this stressful pre-law exam time of my life. His podcasts are perfectly timed to provide a happy study break in between outlining for Environmental Law and playing catch-up in Administrative Law, AND
5) Reminding me (by tempting me with the possibility of meeting him!) that I have a blog and that it's fun to write about food and wine and beer and cheese, even if no one reads it...although I should probably work on expanding my readership of zero.
If I have any readers, please visit GV's site (click on the title of this post) and check out a few of his podcasts. Seriously. You will not be sorry!
Basically, he's my new hero and has effectively replaced the hole in my heart where Grey's Anatomy used to be nestled, until the second season got too much like Days of Our Lives and General Hospital. Bonus: I don't need to be in front of a TV to get my fix of Gary!
Gary is the best. He's a wine afficionado of the least pretentious sort. He's all about enjoying the wine, trying new things, and above all, paying attention to what YOU like instead of worrying about what others think. His podcasts are usually 10-20 minutes long and consist of him, usually surrounded by action figures, sniffy-sniffing and tasting 1-6 wines and exploring the aromas and flavors that delight and disappoint him. It's really fun and quite stimulating. I for one tend to feel a sudden urge to run to the nearest wine shoppe after I watch.
So, many thanks are to GV, for many reasons, outlined below.
1) For reawakening my desire to explore and enjoy wines.
2) Tasting wines that I can usually afford
3) Being knowledgable enough to talk about grape varietals, wine regions, color, bouquet, etc., etc., etc., but also without being as pretentious and snotty as Sir Gary Vaynerchuk,
4) For being a source of comfort during this stressful pre-law exam time of my life. His podcasts are perfectly timed to provide a happy study break in between outlining for Environmental Law and playing catch-up in Administrative Law, AND
5) Reminding me (by tempting me with the possibility of meeting him!) that I have a blog and that it's fun to write about food and wine and beer and cheese, even if no one reads it...although I should probably work on expanding my readership of zero.
If I have any readers, please visit GV's site (click on the title of this post) and check out a few of his podcasts. Seriously. You will not be sorry!
Wednesday, November 08, 2006
Mirassou Pinot Noir
Tonight, I cracked open the 2005 Mirassou Pinot Noir that I bought while in Greenville a few weeks ago to visit the man.
It was ok. Nothing spectacular. Pretty fruity, maybe a bit too sweet. I like my wine dry. And subtle. There really wasn't anything subtle about the Mirassou. It could have passed as a light cabernet sauvignon, honestly. Oh well. It was on sale. And I might not have made it through the night without a glass of something to calm my nerves.
Today was stressful, to say the least. Any day qualifies as stressful when your professor calls on you and keeps you standing up talking to him for 34 minutes about something that you clearly demonstrate you are incapable of talking about. Especially when that "something" is civil procedure. Especially when the "something" seemed perfectly clear before he asked the first question about implied cause of action.
Ridiculous. I'm not mad at him. I just think I'm stupid. And, boy, did I feel stupid. There are about 70 people in that class.
I wonder sometimes if I am stupid. Sometimes I don't think I'm really getting it. Maybe I'm not capable of getting through law school on top. And I really want to be on top of my class! Mainly because I'm a greedy, indebted consumerism addict. And also because I like nice things. And I want to be able not to worry about money. And I want to be able to make a lot of money in a short amount of time so that I can make good investments and be able to do GOOD things.
Ok, so that's my evil side right there. I also think it's practical, though. I really hate having no money. I hate depending on my parents to pay my rent and front me grocery money. It's lame. I like to think they're investing in me. I'll take care of them when they need me to. And when I have lots of money (hopefully), I can repay all their kindnesses and generosities.
It makes me sad that I'm greedy. But that's how I feel.
Maybe after I do my homework, I'll have another glass of wine and start feeling more charitable and guilt-stricken and altruistic.
It was ok. Nothing spectacular. Pretty fruity, maybe a bit too sweet. I like my wine dry. And subtle. There really wasn't anything subtle about the Mirassou. It could have passed as a light cabernet sauvignon, honestly. Oh well. It was on sale. And I might not have made it through the night without a glass of something to calm my nerves.
Today was stressful, to say the least. Any day qualifies as stressful when your professor calls on you and keeps you standing up talking to him for 34 minutes about something that you clearly demonstrate you are incapable of talking about. Especially when that "something" is civil procedure. Especially when the "something" seemed perfectly clear before he asked the first question about implied cause of action.
Ridiculous. I'm not mad at him. I just think I'm stupid. And, boy, did I feel stupid. There are about 70 people in that class.
I wonder sometimes if I am stupid. Sometimes I don't think I'm really getting it. Maybe I'm not capable of getting through law school on top. And I really want to be on top of my class! Mainly because I'm a greedy, indebted consumerism addict. And also because I like nice things. And I want to be able not to worry about money. And I want to be able to make a lot of money in a short amount of time so that I can make good investments and be able to do GOOD things.
Ok, so that's my evil side right there. I also think it's practical, though. I really hate having no money. I hate depending on my parents to pay my rent and front me grocery money. It's lame. I like to think they're investing in me. I'll take care of them when they need me to. And when I have lots of money (hopefully), I can repay all their kindnesses and generosities.
It makes me sad that I'm greedy. But that's how I feel.
Maybe after I do my homework, I'll have another glass of wine and start feeling more charitable and guilt-stricken and altruistic.
Thursday, October 26, 2006
Elves in the radiator
I don't like radiators. Especially the radiators in my apartment. Strange metallic clanging noises echo from somewhere deep inside their twisted bowels. Even though it happens several times a day, the noise never fails to unsettle me. It sets my nerves on edge.
Maybe it's because I don't understand how radiators work. I thought that they simply contained water that was converted to steam when the gas heated the metal...or something. That process doesn't seem like it should produce any percussive noises. Hisses, certainly. But clangs?
It doesn't really matter, except that it's one more thing that stresses me out. Other things stressing me out right now include an open memo and a midterm essay. These things shouldn't stress me out, but they do. I'm a good writer. The midterm essay assignment, at least, is very straightforward and clear-cut. The open memo, a not-so-cut-and-dried assignment, isn't really due for another three weeks (although a "rough draft" will be discussed next Thursday). I blame the radiators, the proverbial straw breaking my back (yes, I am a camel).
Anyway, I escaped the radiators, the midterm essay, and the open memo all at once last night by irresponsibly going to Bar Trivia Night at The Brillobox. It was probably the best decision of my life. In addition to the highly entertaining company of Matt, Ben, Dave, and Adam, I enjoyed an Old Leghumper Porter (which wasn't excellent, but it wasn't completely unpleasant), and assisted Matt in finishing a somewhat unpleasant Franzikaner (it tasted like a mediocre Belgian ale). Matt, always a confounding influence, also coerced me into taking a few drags from a cigarette he bummed from Dave.
So, I feel really good today. I thought I'd feel pretty guilty about blowing off a few hours worth of homework I could have gotten done last night. But I don't. I think I needed to go out, to forget about being a laywer-in-training for a while, to have a (pretty good) beer, and to socialize with some awesome people. It felt great. And I feel so much less stressed out today. I guess it's true that you have to find some kind of balance between the need to finish all your work and the need to take a real break (not just a 15-minute power-break).
Even the radiators can't bring me down today!
Maybe it's because I don't understand how radiators work. I thought that they simply contained water that was converted to steam when the gas heated the metal...or something. That process doesn't seem like it should produce any percussive noises. Hisses, certainly. But clangs?
It doesn't really matter, except that it's one more thing that stresses me out. Other things stressing me out right now include an open memo and a midterm essay. These things shouldn't stress me out, but they do. I'm a good writer. The midterm essay assignment, at least, is very straightforward and clear-cut. The open memo, a not-so-cut-and-dried assignment, isn't really due for another three weeks (although a "rough draft" will be discussed next Thursday). I blame the radiators, the proverbial straw breaking my back (yes, I am a camel).
Anyway, I escaped the radiators, the midterm essay, and the open memo all at once last night by irresponsibly going to Bar Trivia Night at The Brillobox. It was probably the best decision of my life. In addition to the highly entertaining company of Matt, Ben, Dave, and Adam, I enjoyed an Old Leghumper Porter (which wasn't excellent, but it wasn't completely unpleasant), and assisted Matt in finishing a somewhat unpleasant Franzikaner (it tasted like a mediocre Belgian ale). Matt, always a confounding influence, also coerced me into taking a few drags from a cigarette he bummed from Dave.
So, I feel really good today. I thought I'd feel pretty guilty about blowing off a few hours worth of homework I could have gotten done last night. But I don't. I think I needed to go out, to forget about being a laywer-in-training for a while, to have a (pretty good) beer, and to socialize with some awesome people. It felt great. And I feel so much less stressed out today. I guess it's true that you have to find some kind of balance between the need to finish all your work and the need to take a real break (not just a 15-minute power-break).
Even the radiators can't bring me down today!
Wednesday, October 18, 2006
A chef I'll never be...
Well, it's been a while since I updated. I barely got started before I bailed out.
Oh well: if the recipe doesn't turn out well the first time, change things up a little and try again. I'm inspired by my brother's new blog, which he started to document his adventures and misadventures in Athens, Greece while he studies archaeology or something there. I can't keep up with his high-falootin' academic endeavors, but I can continue to be jealous of all the sweet stuff he gets to do.
Anyway, I haven't quit baking or cooking, and I certainly haven't ceased to enjoy my food. I'm now living with my sister, however, so I cook considerably less. She also cooks, and she's a vegetarian. At first glance, those two facts might not seem significant. But since she cooks, I usually eat what she cooks and therefore do not also cook. When I do cook, I try to cook something that she also can eat, which limits me a little. I miss steak, chicken, pork, sausage, bacon, turkey and fish! Oh, my sweet salmon...
I do occasionally break out the poultry and fish. And it's not as though she discourages me from eating meat. I just feel bad when I don't cook something that we can share. My silly little guilty conscience.
I can't promise an update every day. I started law school in the fall, and my life is no longer my own. I belong to West publishing and the Barco Law Library now.
Until the next time!
Oh well: if the recipe doesn't turn out well the first time, change things up a little and try again. I'm inspired by my brother's new blog, which he started to document his adventures and misadventures in Athens, Greece while he studies archaeology or something there. I can't keep up with his high-falootin' academic endeavors, but I can continue to be jealous of all the sweet stuff he gets to do.
Anyway, I haven't quit baking or cooking, and I certainly haven't ceased to enjoy my food. I'm now living with my sister, however, so I cook considerably less. She also cooks, and she's a vegetarian. At first glance, those two facts might not seem significant. But since she cooks, I usually eat what she cooks and therefore do not also cook. When I do cook, I try to cook something that she also can eat, which limits me a little. I miss steak, chicken, pork, sausage, bacon, turkey and fish! Oh, my sweet salmon...
I do occasionally break out the poultry and fish. And it's not as though she discourages me from eating meat. I just feel bad when I don't cook something that we can share. My silly little guilty conscience.
I can't promise an update every day. I started law school in the fall, and my life is no longer my own. I belong to West publishing and the Barco Law Library now.
Until the next time!
Sunday, December 25, 2005
Soup's On
Ah, soup, how I love thee.
I must be fairly vocal about my love of soup, since I received two different soup cookbooks from two separate people as Christmas gifts today: Total Publishing's 4-Step Soup Recipes, and The Cook's Encylopedia of Soup by Debra Mayhew. No complaints here; I love me some cookbooks. I also received other sweet kitchen-y gifts, including a Joyce Chen bamboo steamer, an Amco Lemon Squeezer, and a Bodum Assam teapot. Lovely! I'm all set to make lemon broccoli with a cup of tea. Ah yes, and my sister also got me some Mario Batali Measuring Prep Bowls. I'm always coveting the cookware and gadgets that FoodNetwork chefs use.
But back to the soup. My sister and I once again made the ever-so-delicious Ginger Carrot Soup that has captured my heart. It's so simple, so quick, and so delicious. I originally found the recipe at FoodNetwork.com, and after making it once, I was hooked! It only takes about 45 minutes total to make, and it's filling enough to make a meal out of (as long as you don't need to chew to feel satiated...). My sister and I offered it as the first-course of our Christmas meal...not that we really had formal courses, but you have to eat the soup while it's hot, right? It was a hit with everyone except my 2-year-old nephew, who refused to touch it ("No soup!"). Oh well...you can't please everyone.
Each time I make the soup, I try a little bit of a variation to see if certain aspects of this simple recipe make a big difference in the flavor. So far, I've deduced that:
1) using chicken broth rather than chicken stock or vegetable broth is preferable. The stock adds a stronger, meaty flavor that overpowers the carrots and ginger, while the vegetable broth leaves some flavor to be desired.
2) white onions complement the sweetness of the carrots more nicely than yellow onions. I'd like to try shallots, since a milder onion might allow the ginger to peek out from the carrots' sweet flavor even more.
3) adding a heavier pinch of salt when sweating the onions, as well as an additional pinch once the broth is added, really makes a difference in the flavor (for the better).
4) two medium-sized white onions are preferable to two large onions. Too much onion upsets the balance of the soup. I think, if you want to measure the onions, 2 or 2 1/2 cups is about right. Any more than that is too much.
I've been thoroughly enjoying my relatively new soup-related toy, which I bought as a self-gift for my birthday back in October: a Hamilton Beach immersion blender. You just can't be a serious soupmaker and not have one! I mean, unless you're into pureeing hot soups in a blender, but honestly, that's a bit messy, not to mention hazardous. My Hamilton Beach blender gets the job done. It has two speeds, but I've only had to use Low so far. It came with a handy storage case that neatly compartmentalizes the three attachments (drink mixer, blender, and wisk), so I'm not digging around in a drawer looking for parts. The only complaint I have is that the blender attachment is a trifle difficult to clean. However, it was a bargain: $20 at Wal*mart (I know, I'm sorry!). It's worth the extra cleaning time when you consider that a KitchenAid blender with similar attachments runs about $80.
My sister and brother both vied for the job of pureeing the soup with the immersion blender. Everyone likes kitchen toys!
I hope everyone had a very Merry Christmas. Eat something delicious!
I must be fairly vocal about my love of soup, since I received two different soup cookbooks from two separate people as Christmas gifts today: Total Publishing's 4-Step Soup Recipes, and The Cook's Encylopedia of Soup by Debra Mayhew. No complaints here; I love me some cookbooks. I also received other sweet kitchen-y gifts, including a Joyce Chen bamboo steamer, an Amco Lemon Squeezer, and a Bodum Assam teapot. Lovely! I'm all set to make lemon broccoli with a cup of tea. Ah yes, and my sister also got me some Mario Batali Measuring Prep Bowls. I'm always coveting the cookware and gadgets that FoodNetwork chefs use.
But back to the soup. My sister and I once again made the ever-so-delicious Ginger Carrot Soup that has captured my heart. It's so simple, so quick, and so delicious. I originally found the recipe at FoodNetwork.com, and after making it once, I was hooked! It only takes about 45 minutes total to make, and it's filling enough to make a meal out of (as long as you don't need to chew to feel satiated...). My sister and I offered it as the first-course of our Christmas meal...not that we really had formal courses, but you have to eat the soup while it's hot, right? It was a hit with everyone except my 2-year-old nephew, who refused to touch it ("No soup!"). Oh well...you can't please everyone.
Each time I make the soup, I try a little bit of a variation to see if certain aspects of this simple recipe make a big difference in the flavor. So far, I've deduced that:
1) using chicken broth rather than chicken stock or vegetable broth is preferable. The stock adds a stronger, meaty flavor that overpowers the carrots and ginger, while the vegetable broth leaves some flavor to be desired.
2) white onions complement the sweetness of the carrots more nicely than yellow onions. I'd like to try shallots, since a milder onion might allow the ginger to peek out from the carrots' sweet flavor even more.
3) adding a heavier pinch of salt when sweating the onions, as well as an additional pinch once the broth is added, really makes a difference in the flavor (for the better).
4) two medium-sized white onions are preferable to two large onions. Too much onion upsets the balance of the soup. I think, if you want to measure the onions, 2 or 2 1/2 cups is about right. Any more than that is too much.
I've been thoroughly enjoying my relatively new soup-related toy, which I bought as a self-gift for my birthday back in October: a Hamilton Beach immersion blender. You just can't be a serious soupmaker and not have one! I mean, unless you're into pureeing hot soups in a blender, but honestly, that's a bit messy, not to mention hazardous. My Hamilton Beach blender gets the job done. It has two speeds, but I've only had to use Low so far. It came with a handy storage case that neatly compartmentalizes the three attachments (drink mixer, blender, and wisk), so I'm not digging around in a drawer looking for parts. The only complaint I have is that the blender attachment is a trifle difficult to clean. However, it was a bargain: $20 at Wal*mart (I know, I'm sorry!). It's worth the extra cleaning time when you consider that a KitchenAid blender with similar attachments runs about $80.
My sister and brother both vied for the job of pureeing the soup with the immersion blender. Everyone likes kitchen toys!
I hope everyone had a very Merry Christmas. Eat something delicious!
Saturday, December 24, 2005
Christmas Cookies
Christmas cookies: the reason I come home for Christmas. I travel miles and miles, hour after hour, from Greenville, SC and my cozy Furman University apartment, to Pittsburgh, PA, following the aromas wafting from my mother's kitchen.
And every year, she ferrets away the goodies, saving them for Christmas day. *sigh*
Cookies were made to be eaten. Cookies taste best fresh. So why on earth would you bake cookies and immediately pack them into a not-so-airtight container doomed to be shoved into a dark corner of the pantry? Or even worse, the freezer?!
My sister and I decided to bake tonight, luckily. We're not so stingy with our cookies. We baked Oatmeal Cookies with raisins and a batch of Russian Teacakes. I'm posting as the Russian Teacakes cool, awaiting their second dusting of powdered sugar.
My dad enjoyed about six oatmeal cookies with his nightly mug of tea, and my brother and his wife nibbled at another two. It makes me feel happy to have spent time with my sister baking, as well as to have shared a little bit of tasty pleasure with my family. Nothing beats a warm cookie on a cold winter's night, especially during the Christmas season.
Sandi's Oatmeal Cookies
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup quick oats
(optional)
1 cup dried coconut flakes
1 cup raisins
Preheat oven to 325° F. Mix oil, sugar, brown sugar, egg, and vanilla until combined (about 20 strokes). Add flour, baking soda, salt, and oats. Mix until all ingredients are combined. Do not overmix. Add coconut flakes and/or raisins if desired.
Spray cookie sheets with non-stick cooking spray. Drop heaping tablespoonfuls of cookie batter onto cookie sheets, with 2 inches between them. Flatten each cookie a little with back of the spoon before putting into the oven.
Bake 12-15 minutes, or until edges begin to brown and center of cookies look baked through. Remove from cookie sheets and cool on flat surface. Serve warm if possible! Store in airtight containers.
Yield: 2 dozen cookies
Russian Teacakes
1 cup softened margarine (two sticks)
1/2 cup confectioner's sugar, sifted
1 teaspoon vanilla extract
2 1/4 cup flour, sifted
1/4 teaspoon salt
3/4 cup walnuts, finely chopped
Cream together margarine and confectioner's sugar. Add vanilla, flour, salt, nuts. Mix until dough forms, being careful not to overmix. Chill dough (in plastic wrap) at least two hours.
Preheat oven to 400°F. Roll dough into slightly-larger-than-walnut-sized balls, and place on ungreased cookie sheets. Bake 10-12 minutes, or until the bottom edges of the cookie begin to darken a little. Do not let the cookies get brown!
Allow to cool 5-10 minutes, then roll cookies in confectioner's sugar while still warm. Cool completely, 30 minutes to 1 hour, then roll in confectioner's sugar again. Store in airtight container.
Yield: 2 dozen cookies
And every year, she ferrets away the goodies, saving them for Christmas day. *sigh*
Cookies were made to be eaten. Cookies taste best fresh. So why on earth would you bake cookies and immediately pack them into a not-so-airtight container doomed to be shoved into a dark corner of the pantry? Or even worse, the freezer?!
My sister and I decided to bake tonight, luckily. We're not so stingy with our cookies. We baked Oatmeal Cookies with raisins and a batch of Russian Teacakes. I'm posting as the Russian Teacakes cool, awaiting their second dusting of powdered sugar.
My dad enjoyed about six oatmeal cookies with his nightly mug of tea, and my brother and his wife nibbled at another two. It makes me feel happy to have spent time with my sister baking, as well as to have shared a little bit of tasty pleasure with my family. Nothing beats a warm cookie on a cold winter's night, especially during the Christmas season.
Sandi's Oatmeal Cookies
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup quick oats
(optional)
1 cup dried coconut flakes
1 cup raisins
Preheat oven to 325° F. Mix oil, sugar, brown sugar, egg, and vanilla until combined (about 20 strokes). Add flour, baking soda, salt, and oats. Mix until all ingredients are combined. Do not overmix. Add coconut flakes and/or raisins if desired.
Spray cookie sheets with non-stick cooking spray. Drop heaping tablespoonfuls of cookie batter onto cookie sheets, with 2 inches between them. Flatten each cookie a little with back of the spoon before putting into the oven.
Bake 12-15 minutes, or until edges begin to brown and center of cookies look baked through. Remove from cookie sheets and cool on flat surface. Serve warm if possible! Store in airtight containers.
Yield: 2 dozen cookies
Russian Teacakes
1 cup softened margarine (two sticks)
1/2 cup confectioner's sugar, sifted
1 teaspoon vanilla extract
2 1/4 cup flour, sifted
1/4 teaspoon salt
3/4 cup walnuts, finely chopped
Cream together margarine and confectioner's sugar. Add vanilla, flour, salt, nuts. Mix until dough forms, being careful not to overmix. Chill dough (in plastic wrap) at least two hours.
Preheat oven to 400°F. Roll dough into slightly-larger-than-walnut-sized balls, and place on ungreased cookie sheets. Bake 10-12 minutes, or until the bottom edges of the cookie begin to darken a little. Do not let the cookies get brown!
Allow to cool 5-10 minutes, then roll cookies in confectioner's sugar while still warm. Cool completely, 30 minutes to 1 hour, then roll in confectioner's sugar again. Store in airtight container.
Yield: 2 dozen cookies
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