Food & Wine Festival 2012
Image by sergio_leenen
Food & Wine Festival held in Downtown Orlando 2012.
Food & Wine Festival 2012
SUBSCRIBE NOW and BECOME a Minion – http://bit.ly/RLJIH8 Let’s play an Amnesia custom story called a late night drink. You play as a wine enthusthiast who’…
Video Rating: 4 / 5
Herb Crusted Rack of Lamb with Red Wine Reduction
Image by Renée S. Suen
with Yukon Gold Mashed Potatoes & Steamed Asparagus
For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. 🙂 Cheers to future potentials!
For Rack of Lamb:
1 lamb rack, frenched
1 C panko bread crumbs
1 tsp herbs de provence
2 Tbs grapeseed oil
1 C red wine (I used Shiraz)
1) Preheat oven to 425F.
2) Heat a heavy bottom skillet with 1 Tbs oil.
3) Pat lamb rack dry; season with salt and pepper.
4) Sear lamb rack sides for 3-4.
5) Prepare crumb: mix panko, herbs and remaining Tbs oil.
6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.
7) Allow to rest for at least 5 min before cutting.
8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.
Note: leave lamb at room temperature for 30-60 min before cooking.
Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.
Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.
You can sprinkle on fleur de sel (I forgot to in this picture).
A fresh take on a traditional salad, this recipe incorporates pea shoots and Romano cheese to give vibrant bursts of flavor to an otherwise ordinary dish. Create healthy, wholesome dishes with helpful hints from an organic gardener in this free video on garden-to-table cooking.
Video Rating: 4 / 5
Better than Wine
Image by jazzijava
A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard made for a perfectly set, tangy jam that I canned to give away for Christmas gifts! I have another 5 lbs of grapes in the freezer for a second batch!
my healthy dinner – bunless lamb cheeseburger with a side salad and a glass of sparkling wine
Image by Newbirth35
August 30, 2008 – Brad’s dinner is in the background.
Nashville, Tenn. (PRWEB) September 23, 2010
Tayst restaurant Chef/owner Jeremy Barlow is presenting a wine dinner he has longed to throw – one in which not a single animal product will land on the taste buds of his guests. He’s calling it VEGANSTRAVAGANZA 2010, and for the Nashville chef known for his love of meat, the event will surprise the locals.
“What may surprise them even more is that my wife is a vegan – it’s a yin and yang kind of thing,” Barlow said. “I do use whole animals, wasting nothing, and I do purchase only from farms where animals are treated humanely – but I also love plants and the people who eat only plants. I’ve been planning this event for quite some time, to get it just right.”
Tayst is Nashville’s only certified green restaurant, and a three-star certified one at that, making it one of only a couple dozen restaurants in the nation with as high a green designation. The certification comes from the Green Restaurant Association based in Boston.
For , guests will be treated to a five-course vegan feast, with each course carefully paired with a wine by Tayst wine steward Adrien Matthews. The menu will consist only of dishes created with plants, grains, vegetables, fruits, seeds and nuts – nowhere in any of the courses will there be any meat, milk, cheese, egg or any other product that comes from animals.
“Vegans often don’t want to come to Tayst because I serve meat – a lot of people have philosophical objections to meat eating. I respect that, and I want Nashville vegans – Nashvegans, if you will – to know that I have worked really hard to create a dinner that they will feel good about eating, and also one that will be delicious,” Barlow said.
The full menu with wine pairings:
1st tayst: quinoa and pea cakes, spaghetti squash, pumpkin seeds, tomatoes, pomegranate
Hugel Picpoul De Pinet
2nd tayst: smoked pumpkin bisque, polenta fritos, arugula
3rd tayst: almond gnudi, toasted almond, almond froth, sorrel pesto, pepper sauce
Deen di Bartolo Brut
4th tayst: marinated, grilled tofu, carrots, eggplant, crispy shallots, roasted cucumber, tobacco potatoes, beets
Clos des la Bridevid
5th tayst: dessert sampler: warm flan, cashew cheese, apples, chestnuts, dried cherries
Jean Bourguet Malbec “Port”
More about tayst is available at www.taystrestaurant.com.
About Tayst Restaurant and Wine Bar
Tayst Restaurant and Wine Bar opened in 2004 in the trendy Hillsboro Village area of Nashville and is Nashville’s first and only certified green restaurant. In 2009 it achieved 3-star certified green status, making it one of only a handful of restaurants in the nation with as high a status. With a menu that relies predominantly on locally produced meat, fish, dairy, fruits and vegetables, the restaurant has a devoted following of people who desire food that is as fresh as possible. Jeremy is known for his playful, creative approach to cooking, and guests are as delighted by the unpredictable nature of his dishes as they are by the flavor.
Chef Jeremy Barlow has been featured on CNN, Martha Stewart Weddings, Martha Stewart Radio, Cooking with Paula Deen and was included in Mother Nature Network’s 40 Chefs Under 40 list in 2009. He also is the 2009 Nashville Iron Fork competition champion.
Wine marinated lamb popsicle in fenugreek cream curry
Image by Vincent Ma
When we went to Vancouver we visited Vij’s. We were absolutely floored by their food. Subsequently we bought his cookbook and proceeded to try to make one of our favourite dish from that visit, the Lamb Popsicle.
Dried fenugreek leaves (that’s what we used in this dish) is called kasoori (or kasuri) methi. We found a big bag of it in an Indian groceries store. The smell and flavour of the fenugreek is very hard to describe and very exotic. It’s no wonder that this herb hasn’t made it into many mainstream western dishes.
The recipe called for a "sweet white wine" to be used when marinating the rack of lamb. Since this is a spicy (literally, and also piquant) dish, we thought we’d be cute and used a Gewürztraminer. I picked one of my favourite: Pelee Island Winery. Remember, kids: Always buy a wine that’s good enough to drink for cooking. Especially when faced with a recipe that calls for something like 3 tablespoons of wine (Doh!)
If you make the dish please make sure you have lots of rice or bread around — you won’t want to waste a drop of the sauce, it’s that good. 🙂