Pairing Wines and Cheese Cheat Sheet 

(exerpt from SeriousEats.com Dec. 28, 2013 1:00 PM. For the full article go to SeriousEats.com)

If you have ever wondered which wine to pair with which cheese here is a short guide.  The main consideration is how intensity correlates with age. As cheese ages the moisture evaporates and the flavor of the cheese intensifies. Young cheeses pair best with wines are juicy, fruity, fresh and spirited—sparkling wines, crisp whites, dry rosés, and reds with good acidity and sprightly fruit. Older cheeses on the other hand would need wines with more body and complexity. The very oldest cheeses, those that are the most savory and rich and nutty, pair best with wines that have ample body and structure, and maybe oxidative notes, too.

Fresh and Soft Cheese

Fresh and soft cheeses love crisp whites, dry rosés, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Wines with apple, berry, stone fruit, tropical, melon, or citrus flavors work best. Avoid big, tannic red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends.

Cheeses: Ricotta, Mozzarella, Burrata, Chèvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, Bûcheron

Pair with: Riesling (dry to sweet), Gewürztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albariño, Grüner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provençal rosé, Beaujolais, Lambrusco, White Port, Fino sherry

Semi-hard, Medium-aged Cheeses

These cheeses have a firmer texture and stronger flavors. They need medium-bodied whites, fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin.

Cheeses: Havarti, Edam, Emmental, Gruyère, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'Alsace

Pair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhône blends, Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry

Stinky Cheeses

Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.

Cheeses: Époisses, Taleggio, Morbier

Pair with: Gewürztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir

Blue Cheeses

Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.

Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'Auvergne

Pair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji

Hard-aged Cheeses

Harder cheeses love full-bodied whites and tannic reds. Their nuttiness also works with oxidative wines like sherry, and their saltiness makes them terrific with sweet wines.

Cheeses: Aged Cheddar, Cheshire, Comté, aged Gruyère, aged Gouda, Pecorino, Manchego, Asiago, Parmigiano Reggiano

Pair with: Aged white Burgundy or Bordeaux, white Rhône blends, sweet Riesling, Viognier, vintage Champagne, Vin Jaune, red Burgundy, red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo, Petite Sirah, California red blends, red Rhône blends, Zinfandel, red Port, Tawny Port, Madeira, Sauternes, Oloroso sherry.

Feast of the 7 Fishes 2013

My favorite holiday of the year is Christmas Eve where we celebrate the "Feast of the Seven Fishes". As the name implies, I prepare 7 different fish dishes. The most important part of the meal however is that you share it with family and friends. Here is the menu and some pictures from this years feast. Buon Natale!

Smoked Gouda with Honey &
Espresso Balsamic Vinegar

First Course - Antipasto

Shrimp Cocktail, Fresh Mozzarella, Aged Asiago 

Smoked Gouda with Honey & EspressoBalsamic Vinegar 

 Aged Asiago Cheese
Fresh Mozzarella

Shrimp Cocktail

Second Course - Soup

Lobster Bisque

Third Course – Pesce

Bacon Wrapped Scallops

Fried Crab Cakes

Baked Stuffed Clams & Mushrooms

Eggplant con Pomidoro

Lobster Bisque

Fourth Course – Pasta/Risotto

Fettuccini Fra Diavolo

Salmon Risotto

Fifth Course - Dessert

Christmas Bows with Cannoli Cream

Espresso
Homemade Bailey’s Irish Cream
Cookie Tray

• Raspberry Schnitten
• Rugelach
• Almond Biscotti
• Tuscan Almond Cookies
• Chocolate Ugly Cookies
• Pfeffernüsse
• Lemon Ricotta
• Nutella Sandwich
• White Chocolate Cranberry
• Double Chip Oatmeal

Baked Stuffed Clams

Crab Cakes

Crab Cakes, Bacon Wrapped Scallops,
Baked Stuffed Clams

Salmon Risotto

Shrimp Fra Diavolo, Eggplant con Pomodoro

Cookie Tray, Bows with Cannoli Dip

Smoked Gouda with Honey and Espresso Balsamic Vinegar

This is an easy appetizer that was inspired by a dish I had in Tuscany. I used smoked Gouda and paired it with honey and espresso balsamic vinegar. You can use any good quality balsamic but I chose the espresso balsamic to counterbalance the smoky taste of the Gouda. 

Ingredients

Smoked Gouda*

2 TBS Honey

1 TBS Espresso Balsamic Vinegar*

¼ C Toasted Walnuts (optional)

Crackers

Directions

Place the cheese in a microwave safe rimmed dish. Microwave on high for 15 seconds. Pour the honey over the cheese then drizzle the espresso balsamic over the honey. Spread the toasted walnuts around the cheese. Serve immediately with a selection of your favorite crackers.

* Pronto Substitutes

Smoked Gouda – You can use any semisoft cheese such as fontina.

Espresso Balsamic Vinegar – You can use any good quality aged balsamic vinegar or balsamic glaze.

To print a copy of this recipe go to Smoked Gouda w Honey & Espresso Balsamic Vinegar.

Stuffed Pork Tenderloin with Spinach and Pancetta

This dish is pork, wrapped in pancetta and stuffed with pancetta, spinach and Asiago cheese. It’s decadent, savory and melts in your mouth with a salty punch that will make your taste buds explode.

Makes 6 servings

Ingredients
1 Pork Tenderloin (butterflied & pounded thin)
4 oz Pancetta divided (sliced thin)

Filling
5 oz Frozen Chopped Spinach
1 TBS Olive Oil
1 small Onion (Minced)
2 Cloves Garlic (minced)
¼ C Whole Milk Ricotta
¼ C Asiago Cheese (shredded) 
 ½ tsp Kosher Salt
 ¼ tsp Black Pepper

Preheat oven to 350°


Cook the spinach for 8 minutes in a microwave on high. Place the cooked spinach in a strainer and press it to drain out all of the water then place it on paper towels to cool and continue to drain.

Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise in a spiral so that the tenderloin is flattened. Pound the tenderloin until thin and even.

In a medium frying pan heat the olive oil over medium heat. Add the onion and 1 oz of the pancetta that has been minced and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Add the spinach and cook for an additional 2 minutes. Place in a medium bowl and allow to cool to room temperature. Add the Asiago cheese, ricotta, salt and pepper and mix well.

Spread the spinach mixture over the butterflied pork in an even layer. Start rolling the long end of the pork toward you as tightly as you can. Place the stuffed pork in a baking pan coated with cooking spray seam side down. Starting at one end, drape the remaining 3 oz of pancetta over the tenderloin so that it is completely covered.

Bake the pork until it reaches an internal temperature of 155°F. Tent it for 5 minutes with aluminum foil then slice and serve immediately.

Pronto Substitutes 
Asiago Cheese – use a good quality shredded Parmesan or Romano cheese. 
 
To print a copy of this recipe go to Stuffed Pork Tenderloin with Pancetta and Spinach.

Chocolate Mug Cake

At Christmas I always try to give my friends and family a gift of baked goods that I have created. This year I wanted to give them something that they could make at home and have hot, fresh cake straight from their own microwave. All they have to add is water and oil. I make it in a large batch and package it in small individually sized glassine bags.

NOTE: If you are making this recipe to give away you will probably have to order the powdered egg and vanilla over the internet. If you are making it to cook immediately use regular eggs, milk and vanilla.

Servings: 1

Dry to Give Away	Cook Immediately
¼ C All-Purpose Flour ¼ C Sugar 1/8 tsp Table Salt 2 TBS Unsweetened Cocoa 1 ¼ tsp Powdered Egg 1 TBS Powdered Milk ¼ tsp Powdered Vanilla ¼ C Water 3 TBS Oil 3 TBS Chocolate Chips	¼ C All-Purpose Flour ¼ C Sugar 1/8 tsp Table Salt 2 TBS Unsweetened Cocoa 2 TBS Whisked Egg ¼ tsp Vanilla Extract 3 TBS Milk 3 TBS Oil 3 TBS Chocolate Chips
Grease a standard sized mug with butter, margarine, or cooking spray. Mix the flour through the vanilla together in the mug. Add the water and oil and mix until smooth. Add the chocolate chips.	Grease a standard sized mug with butter, margarine, or cooking spray. Mix the flour through the cocoa together in the mug. Add the egg, milk and oil and mix until smooth. Add the chocolate chips.

Microwave on medium for 3 minutes. Cool than eat or top with whipped cream, chocolate sauce or ice cream. It will be dense and rich like a brownie.

TIP: Loosen sides with a knife and flip on a plate or eat it with a spoon right out of the mug.

To Make a Larger Batch to Give Away

Servings: 4 (3/4 C + 2 TBS of mix / mug)

1 C All-Purpose Flour

1 C Sugar

1 tsp Table Salt

½ C Unsweetened Cocoa

4 tsp Powdered Egg

¼ C Powdered Milk

1 tsp Powdered Vanilla

1 C Water

½ C + 1 TBS Oil

¾ C Chocolate Chips

To print a copy of this recipe go to Chocolate Mug Cake.

# Chocolate # Microwave #Cake #Chocolatecake #Food #Italian #Italianfood #Homemade #Fusion #Verna

Chocolate-Almond Bliss Cookie Bars

If you like almonds, chocolate and cookies this is the perfect intersection. There are almonds in every layer which are complimented by the semisweet chocolate and the sweet cream cheese. 

Makes 24 servings

Ingredients
8 TBS Salted Butter (melted and divided)
1 ½ C Kraft Honey Maid Graham Cracker Crumbs 
½ C Almonds (ground in food processor)
10 oz Good Quality Semisweet Chocolate (divided)
1/3 C Almond Butter *
2 8oz. Packages Philadelphia Cream Cheese (softened) 
¾ C Sugar
2 Large Eggs
1 tsp Almond Extract *

Directions

Heat oven to 350°F.

Mix 7 tablespoons melted butter, graham cracker crumbs and ground almonds in a bowl. Line a 13x9 inch pan with a 17x9-inch piece of parchment paper, with ends of paper extending over the side. Press the crumb mixture into the bottom of the pan. Refrigerate until you are ready to fill it.

Make the gianduja layer by placing 8 ounces of chocolate and 1 tablespoon of butter into a microwave safe bowl and melt on high in a microwave for 1 minute or until melted. Add the almond butter and mix until well blended. Spread the gianduja (chocolate and almond butter mixture) evenly over the chilled graham cracker layer and return to the refrigerator.

Beat the cream cheese with an electric mixer until creamy. Add the sugar, eggs, almond extract and mix until well blended. Spread evenly over the chilled gianduja chocolate almond layer.

Melt 2 ounces of semisweet chocolate plus 1 tablespoon butter in the microwave for 1 minute on high or until melted. Mix well then drizzle over the top of the cream cheese layer.

Bake for 30 minutes or until slightly puffy. Let it cool completely then run a knife around the sides and use the parchment paper as a sling to remove the bar from the pan. Cut into 24 pieces and serve.

To print a copy of this recipe go to Chocolate Almond Bliss Bars.

Barone Meatball – Anatomy of a Food Truck

Have you ever wondered why there has been such an explosion of Food Trucks across the

country? I recently had the opportunity to meet Stephen Dewey, the owner of Barone Meatball, and this is his story.

Stephen has had a lifelong love of food and was getting ready to open his own restaurant 3 years ago when his son was born.  He realized at that point that if he actually opened the restaurant it would be very expensive and he would not have much time with his new son, so he dropped his plans for the restaurant. Jump ahead two years and Stephen still wants to own his own food business.

Here is a video produced by Street Food Diaries about Barone Meatball Company.

During that time the food truck business has boomed in the Triangle and several commissaries have opened up. If your picture of a food truck is someone actually doing all the cooking on the truck then think again. Most of the food preparation is done in a commercial kitchen (commissary) that is independently owned and leased out to multiple food trucks. These kitchens and the food trucks are randomly inspected by the health department to ensure that the food is safe to eat.

While Stephen still has a dream of owning an Italian sports bar, he is learning a lot about the business by operating his Barone Meatball Company food truck. One of the major advantages for him are the flexible work hours (he chooses when and where to operate his truck) so that he can spend more time with his son and family.

I had the opportunity to help Stephen in the commissary making more meatballs than I have ever seen in my life. What impressed me was the quality of the ingredients that went into the meat balls. There was pounds of fresh ground meat, cheese, any other ingredients that you would find in your own kitchen. I helped him make over 200 of his famous “Moms Meatballs” which were some of the best Italian meatballs that I have ever tasted. He can make over 1,000 meatballs a day. You can taste the three different meats, spices and lots of parmesan and Romano cheese that goes into them. They did not even need any sauce to taste heavenly. 

Stephens menu does not stop at Italian meatball. His menu rotates daily and can contain a mix of Meat (Gyro – Lamb meatballs served with tzatziki sauce), Seafood (Crab – Our version of a traditional crab cake served with remoulade) and Vegetarian (Spinach Artichoke – Spinach and artichoke balls in a creamy alfredo sauce). To find out what is on the menu on any particular day just check out his menu for the day. To find out where his truck will be, go to his calendar.

If you have the chance, you must try his food. I give him a 5 star rating. He also does catering!

Barone Meatball Company

www.Baronemeatball.com

★★★★★

Mac & Three-Cheese Bites

This is comfort food taken to a new level.  These small bites are creamy on the inside and crisp on the outside with a taste that will bring you back to your childhood.  Make sure you eat some before your guests get to them or you may not get any.

1 (8 oz.) package Elbow Macaroni

1 TBS + 1 tsp Kosher Salt

3 TBS Butter

¼ C All-Purpose Flour

2 C Whole Milk

¼ tsp ground Red Pepper

1/8 tsp Garlic Powder

4 oz Proscuitto or Virginia Ham

1 tsp Olive Oil

4 oz Sharp Cheddar Cheese cubed

4 oz Fontina Cheese cubed *

¾ C + 2 TBS grated Parmesan Cheese

¾ C Italian Flavored Bread Crumbs

½ tsp Garlic Powder

1 tsp Dried Parsley

2 Lg Eggs

½ C Milk

Canola Oil for frying

1. Bring 5 quarts of water to a rolling boil.  Add the kosher salt and the elbow macaroni.  Stirring frequently, cook the elbow macaroni until very firm, aldente.  Drain the pasta and place aside in a large bowl until the cheese sauce is ready.

2. Chop the prosciutto or ham into small pieces.  In a small frying pan over medium heat heat the olive oil and fry the prosciutto until crisp.  Drain the prosciutto on paper towels.

3. To make the cheese sauce melt the butter in a medium saucepan.  Gradually whisk in the flour until it is smooth.  Whisk for one minute until the flour is “cooked”.  Gradually add the 2 cups of milk while whisking.  It will take 3-5 minutes for the sauce base to thicken. Add the cheddar, fontina, 2 TBS of grated parmesan cheese and the fried prosciutto - stir until the cheese is melted.

4. Add the cheese sauce to the elbow macaroni and mix well.  Pour the mixture into a 9 x 13 baking dish that has been lined with plastic wrap.  Place the dish in the refrigerator for at least 8 hours or until  
   completely cooled and set. Turn over the baking dish on a cutting board and cut the mac and 
   cheese into 1 inch squares. 

5. In a medium bowl mix the bread crumbs, garlic powder, parsley, and the grated parmesan 
    cheese.  In a second bowl, beat together the two eggs and the ½ C milk. Dip each macaroni 
    bite into the egg mixture and then into the breadcrumb mixture.

6. Heat 1 inch of canola oil in a large skillet until it is hot (350°).  To tell if its hot, throw a scrap of 
    the the cut pasta into the pan.  When it is bubbling vigorously  add the breaded mac & cheese 
    squares in batches.  Fry 2 minutes on each side or until golden brown.  Place the fried squares
    on an oven proof dish in a 200°F oven until ready to serve.

_* Pronto Substitutes

Fontina – you can substitute sharp cheddar.

Fontina Cheese

Fontina is a soft Italian cow’s milk cheese that has a mild, rich, somewhat nutty flavor.  It is an ideal cheese for melting in dishes like macaroni and cheese or fondues.  Fontina is a good substitute for Gruyere, Emmental, Edam, or Gouda.  It is available in the specialty cheese case of most supermarkets.

To print a copy of this recipe go to Mac & Three-Cheese Bites.

Behind the Scenes: How Prosciutto di Parma is Made

Check out this article on how Prosciutto di Parma is made from my favorite food blog "Serious Eats".

http://www.seriouseats.com/2013/10/behind-the-scenes-making-prosciutto-di-parma.html

Roasted Nuts with Balsamic & Thyme

If you are looking for an appetizer that goes perfectly with beer and is also classy enough for wine then you are in luck. These roasted nuts with balsamic and thyme are salty, sweet, savory and sour all in one bite.

Makes 7 C

Ingredients

Canola Oil

3 C Whole Roasted Unsalted Cashews (14 ounces) *

2 C Whole Walnut Halves (7 ounces) *

2 C Whole Pecan Halves (7 ounces) *

1/2 C Whole Almonds (3 ounces) *

1/3 C Pure Maple Syrup

1/2 C Light Brown Sugar (lightly packed)

3 TBS Balsamic Vinegar (good quality)

2 tsp Ground Chipotle Powder*

4 TBS Minced Fresh Thyme Leaves (divided) *

4 tsp Kosher Salt (divided)

Directions

Preheat oven to 350 degrees.

You will need a large rimmed baking sheet to bake the nuts. Cover it generously with canola oil.

In a large bowl mix the nuts, 2 tablespoons of canola oil, maple syrup, brown sugar, balsamic vinegar, and chipotle powder until well coated. Add 2 tablespoons of the minced thyme and 2 teaspoons of Kosher salt and mix again.

Spread the nuts evenly on the baking sheet. Place the nuts in the preheated oven for 25 minutes stirring every ten minutes. The nuts should be glazed and golden brown. Remove them from the oven and toss with the remaining 2 teaspoons of Kosher salt and 2 tablespoons of minced fresh thyme.

Toss them every 2 to 3 minutes until they reach room temperature. If you do not toss them frequently they will stick together. When they have completely cooled, store them in an airtight container at room temperature or immediately serve them with a glass of wine or a cold beer.

* Pronto Substitutes

Nuts – Use any combination of nuts you would like as long as they are unsalted.

Chipotle Powder – You can substitute chili powder

Fresh Thyme – You can substitute 4 teaspoons of dried thyme but you must add it all to the nuts at the beginning.

To print a copy of this recipe go to Roasted Nuts with Balsamic and Thyme.

Tuscan Hamburger

On my recent trip to Tuscany I visited a small trattoria called Barones in the heart of Florence. This wonderful trattoria served a hamburger unlike anything I've ever had before. Picture a juicy grilled hamburger topped with grilled zucchini and eggplant. The taste was complex, contracting the juicy beef, melted cheese, and the savory grilled vegetables on a toasted bun. I have recreated this for you so that you do not have to travel to Florence to taste one of the best burgers I've ever eaten.

Ingredients

1 small eggplant (sliced crosswise 1/8 inch thick)

½ tsp kosher salt

¼ tsp ground black pepper

1 small zucchini (sliced lengthwise 1/8 inch thick)

6 TBS Olive Oil

2 1/3 lb Beef Hamburger Patties

2 Hamburger Buns

Cheese (Provolone or Mozzarella) optional

Preheat the oven to 200°F.

Slice the eggplant into 1/8 inch round slices (your choice if you want to peel the eggplant first). Place them on a cookie sheet and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper. Let it sit for 15 minutes.

Slice the zucchini lengthwise into 1/8 inch thick slices. I used a mandolin for this.

Place a large griddle over medium high heat and add 2 tablespoons of olive oil per batch. Saute the zucchini until it starts to turn a golden brown. Flip and repeat. Place the cooked zucchini in an oven safe dish to keep warm. Add 2 more tablespoons of olive oil and start to cook the eggplant until golden brown. Repeat until all of the eggplant is cooked. Place in the oven with the zucchini.

Fry or grill the burgers until cooked the way you like them. On the far end of the grill toast the buns. Top the burgers with either mozzarella or provolone.

Place the 2 slices each of the zucchini and eggplant on top of the burgers and serve immediately.

NOTE: The zucchini and eggplant can be sautéed up to two days in advance and just heated before serving.

To print a copy of this recipe go to Tuscan Burger.

What to do with Leftover Wine

You usually have two choices when you open a bottle of wine, drink it all before it goes bad or throw out what is left in the bottle and is no longer drinkable. Well, I have a third choice - never throw out wine again. Just pour the leftover wine into an ice cube tray (you remember those from the old days) and freeze it. You then pop out the cubes and put them into into a zipper bag. They are then available to add to sauces, liven up a stew or add to a smoothie (LOL).

Tuscan Sausage & Beans in Rada

Tuscan Sausage with Cannellini Beans

One of our favorite hill towns in Tuscany was Rada. This little town had charm, great food, wonderful

Wine and Cheese for the Bikers

people, and 6,000 bike riders. As we entered the town we were assaulted with bikes everywhere we went. It turns out we stumbled upon a historical bike race and Rada was one of the stops along the race. Now the stop was not your conventional water stop - bikers were treated with wine, cheese and prosciutto! Try doing that in the us. The people in town were the friendliest of any town we visited. I visited a shop to ask if they carried balsamic vinegar and was treated to a lesson on the different grades of balsamic vinegar (that will be a totally separate blog). To top off the experience we ended our visit with lunch at an outdoor cafe, Dante Alighieri, Where I enjoyed a dish of Tuscan Sausage and cannellini beans. Tuscan sausage is very different from the Italian sausage we get in the US. It is a very mild pork sausage flavored with mace and coriander. It complimented the savory cannellini beans in a light tomato sauce. It was wonderful.

Favorite Meal in Tuscany

While I enjoyed many meals in Tuscany, one really stood out on top. We took Rick Steve’s advice and ate at a restaurant in Voltera called Don Beta, a small family owned Trattoria. When I eat at an Italian restaurant in the US I usually rate it’s quality based on the gnocchi, a small potato pasta that looks like pillows. When I saw Gnocchi  “gnudi” (Tuscan dumplings with 4 types of cheeses and balsamic vinegar) on the menu at Don Beta’s I had to order it. As you can see by the picture, the Gnocchi that they served me was nothing like what I expected. They were the size of a meatball and bathed in a cheese sauce then drizzled with balsamic vinegar. They were wonderfully light and loaded with spinach. With each bite your mouth coated with a wonderful 4 cheese sauce that was complimented with a hint of sweet balsamic vinegar. I definitely have to try to make this when I get home.