BLT Mac and Cheese

If I close my eyes I am eight years old again, curiously watching my mother and grandmother eat a shared BLT on wheat toast. The tomatoes are from Mom's garden; Grammie fried the bacon and toasted the bread while Mom was outside picking them. I was instructed to set the table and to find myself something to eat since I couldn't stomach the thought of a raw tomato. As we sit together around the end of the dining room table I watch, speechless, as they savor the sweet, salty flavors and crunch through crisp lettuce tucked between two slices of caramel colored wheat toast.

Did it really happen that way? Were the tomatoes from Mom's garden? They might have been. She's always grown them (except this year...) and Grammie often did the cooking (even at Mom's house...) and I always dutifully did what I was told... no, wait, scratch that last one. That certainly never rarely happened.

Wine Tasting with the Traveling Vineyard

When my good friend Joanna suggested coming over for a wine tasting party I said, "wine? Why not!" Joanna is a talented and funny woman and I had no doubt this summer evening soiree would be full of creative touches. What I had absolutely no idea of was how much fun we would end up having at a Traveling Vineyard wine tasting party.

For me learning about wine is like learning another language. You struggle to master the basics and once you do there is a brief moment of euphoria where you think, "hey! I just said a sentence in this new language!" And then you realize you have years of study ahead of you to learn how to have a conversation. So the more I learn about grape varietals, terroir, and tasting terminology the more I realize I am at the level of Intro Wine Language 101 and have a vast, unexplored territory of knowledge yet to acquire. Our Traveling Vineyard consultant, Kelleyrobin, was perfect because while she educated us on the wines we were tasting she made it fun and entertaining and didn't "speak" above our heads.

While we went through the five wines with Kelleyrobin we also paired them with different foods Joanna had prepared to see how the wine changed and improved when paired with different flavors:

Caballeria de Luna (Moscato, Viura and Verdejo) ~ paired with fruit kebabs. The citrus notes in the wine complimented the fruit perfectly. To me this wine embodied the spirit of a relaxed summer evening on the patio.

Bright Eyed Bird (Pinot Grigio) ~ I was amazed at how the flavors of this wine changed when sipped with a bite of brie.

Desvia (Rioja) ~ Joanna prepared a spinach and berry salad with pecans and gorgonzola. Although a fuller bodied red this wine matched well to the strong flavors of the salad and the fresh berries in the salad complimented the berry notes in the wine.

A lovely candlelit evening

zin-FAN-del (California) ~ although the name is a little hokey the wine exuded the peppery-fruity notes that Thom really loves. Joanna prepared a creamy chicken & pasta dish to go with this wine. I'm sure if he wasn't being polite being in a room (mostly) full of ladies Thom would have sat back with the bottle on the patio and said, "you guys go on ahead. I'm good right here."

Tanglerose (sweet, dessert style rosé) ~ This was our dessert wine and pair it with desserts we did! All of Joanna's guests brought some kind of dessert and so we had cookies, blueberry crumble pie, apple cream pie and ice cream cake.

As the education portion of the evening drew to a close we congregated around the firepit for conversation and one last treat: S'mores!

If you're local to Greater Boston I definitely suggest booking a tasting with Kelleyrobin*. If you live outside the Boston area the Traveling Vineyard has consultants in 27 other states. Thom and I plan on hosting an autumn party where we'll try some of the heavier reds in the Traveling Vineyard repertoire. I really like that Kelleyrobin will tailor the tastings to suit the host's tastes and preferences and I'm really looking forward to coming up with a pairing menu for the wines!


*To book a tasting please visit Kelleyrobin's website. I received no compensation or product for this review nor was I asked to provide a review. All opinions stated are my own. We just really had a good time!

Farmer's Market Pizza ~ Food Unchained

I'm not a food snob when it comes to chain restaurants. I've had some lovely meals and experiences in chains and some of my best friends from my days "on the line" got their start as cooks in chain restaurants. So when the Foodie Stuntman (the writer behind Crazy Foodie Stunts) proposed a challenge to members of the Food Bloggers Network to recreate a chain restaurant meal at home I decided to tackle one of my favorite chain restaurant dishes: Uno's Farmer's Market Pizza.

The Uno's version is loaded with three cheeses and has a thick crust slick with olive oil. The vegetables are piled high and the flavors are heightened by all of that fat. If you learn one thing in culinary school it's that "fat carries flavor" and is one reason why this pizza is so tasty: it's swimming in fat (about three days worth for me - yipes!) I'm neither a nutritionist nor slim, but I am trying to limit my intake of fats and so for this Food Unchained post I made a reduced fat version of the Farmer's Market Pizza using a homemade crust, fresh vegetables and a limited amount of cheese.

Independence (from the oven) Day

Pinterest would have us believe that July 4th is the day when Americans gather together to clink their perfectly styled red, white and blue layered drinks in mason jars, munch on perky fruit tarts served on vintage china, complemented of course by impeccable patriotic crafts displayed on crisp white linen as it flutters ever so delicately in the breeze.

Over here in my little corner of life, I struggle to make sure the berries don't turn moldy immediately after washing them (seriously, am I the only one this happens to?); I'm leery of blue foods (and don't own any mason jars anyway); and crafts? Ha! I'd have to do the craft from inside the air conditioner to make sure the glue doesn't turn into a tacky mess in the heat. I do love vintage china, but since I live in a two room apartment what I have is in storage. No, I'm basically just looking forward to celebrating with Thom, since the last time he had the 4th off was 2009*.

In real life we make messy

Spinach & Feta Stuffed Tomatoes for #tomatolove

Did you hear? Did you know? July is #tomatolove month! After missing June's event I'm so happy to be back to co-hosting the Love Bloghop; a monthly bloghop centered around a specific ingredient or theme. With summer in full swing it's no wonder this month's ingredient is tomatoes.

The Best Grilled Cheese I Ever Ate

I know, I know, that's a big, bold statement to say this is the best grilled cheese I ever ate. But it's true. Oh sure, there might be a grilled cheese somewhere in the future that is better. That is just a little cheesier, a little crispier, a little more savory... but until that day comes to pass I stand by my statement. For this is no ordinary grilled cheese. In fact, Sade could sing a whole new song about this sandwich.

I get together with a small group of girlfriends about every 18 months for a swap party. We all bring our too big or too small clothes or the ones that just don't work for us individually and we swap. My awesome bright red spring coat came from my friend Liz the first year of the swap and my new jeans (tags still on!) came from my friend Ann this year. Everyone brings their bundle, we have wine and nibblies, and we "shop" each other's closets. At the end of the swap all the leftovers go to a local charity.

Mediterranean Lamb Stuffed Peppers

I am very pleased to be guest posting today at Baking and Cooking, A Tale of Two Loves. I was first introduced to Becky through the lovebloghop we co-host with a number of other talented bloggers and later had the opportunity to get to know Becky better through the Food Bloggers Network. We share an "equal opportunity" love of all things culinary since we both feature both savory and sweet recipes on our blogs. Who wouldn't love a blog filled with yummy treats like Kahlua Cinnamon Brownies? I am honored to be posting on Becky's wonderful site - the hardest part of this guest post was deciding whether to bake or cook!

In the end I let the season be my guide and decided these Mediterranean Lamb Stuffed Peppers were a perfect choice for spring. The red peppers are a light yet savory compliment to the olives and feta that enhance the rich lamb filling. Combined with brown rice and paired with a fresh green salad this is a flavorful and satisfying dinner for spring. Hop on over to Baking and Cooking, A Tale of Two Loves for the complete recipe.

Enjoy!

Greenslove Bloghop - Kale and Beet Ravioli with Gorgonzola and Walnuts

These homemade ravioli are not only gorgeous and vibrant, they are absolutely delicious. The earthy, fresh flavors in the pasta are elevated to haute cuisine levels with a creamy gorgonzola filling accented with toasted walnuts. Served over fresh sautéed kale this dish makes an impressive first course to an elegant meal.

In Italy you often see pasta recipes as il primo or first course. In a traditional dinner (or Sunday lunch) this would be followed by il secondo or second course; usually a meat or fish based entree accompanied by i contorni, side dishes - usually vegetables. Both portions tend to be small so one isn't too full. Of course, by the time you've had your antipasto (which translates literally as "before the meal"), saved some room for qualcosa dolce (something sweet), and washed it all down with plenty of good vino you're pretty full and ready to fare un sonnellino (take a nap).

Roasted Pepper & Tomato Soup with Bacon & Apple Grilled Cheese

Look, it's not a newsflash - you know the drill. It's cold. It's damp. It's gray. It's time for tomato soup and grilled cheese. But you're not six. You don't want canned soup and plastic cheese. You want to be able to wax poetic about this de rigeur comfort food. You want flavor, dammit, and you want it now.

I can help you with that. I got what you need. You need bacon (you know you want it). You need roasted red peppers (oh, that charred sweet flavor). You need gruyere and comté (fancy-pants cheese. Really, 'nuff said).

Chili at Church - The First Annual Chili Cook-Off

Nothing beats a hot bowl of chili on a cold, blustery day. I have a couple of favorite versions that I make at home and will often order chili when I'm out at restaurants during the winter. There is something intrinsically comforting about ordinary beans and beef being transformed into something nuanced and layered with exotic spices from a variety of chili peppers, vegetables, and your own "secret ingredient." Imagine my excitement then, when I heard* about the First Annual Boston Chili Cook-Off sponsored by Church Restaurant.

A Lasagna Hat-Trick : Grilled Eggplant, Sausage & Peppers, and Bolognese

I really want to call this Grilled Eggplant Sausage & Peppers Bolognese Lasagna but that is just too much of a mouthful... an awesomely delicious mouthful, but a mouthful nonetheless. I'd also love to call this "the best damn lasagna you ever ate" but even though I am made of awesome, I'm not quite that cocky. So, instead I offer you a lasagna hat-trick featuring interpretations of three well-loved Italian-American dishes:

• Grilled eggplant - a classic in antipasti and a lighter substitute for that other favorite: eggplant parmigiana.
• Sausage and peppers - an Italian-American favorite of street vendors, backyard barbecues, and ball games.
• Bolognese sauce - an homage to my second home of Bologna, Italy and one of the most beloved exports to Italian-American cuisine.

This isn't a classic lasagna by any means. There is no ricotta, no egg to act as a binder. It is simply layer upon layer of deliciousness. 

Roquefort Date Pecan Cheese Balls

These roquefort date pecan balls are super fast and easy to make but taste like a gourmet's dream. Perfect for a dinner party or as part of a cheese platter at your New Year's Eve party these delicious little bites will became a staple in your hors d'oeuvres repertoire.

Thanks to an awesome giveaway hosted by Natasha over at 5-Star Foodie and sponsored by the folks from Ile de France I was fortunate enough to be one of the winners of a super cheese giveaway. I squealed with delight when the package arrived containing brie, roquefort, camembert, goat cheese and crackers. Poor Thom was despondent when I informed him that he was not permitted to simply scarf down all the cheese immediately but perked up a little when I promised him tasty, tasty cheese hors d'oeuvres.

Gingerbread Layer Cake with Cream Cheese Frosting - The Foodie Days of Christmas

This tender gingerbread layer cake has just the right amount of spice. The dark, rich molasses and ginger flavors are perfectly balanced with the luscious cream cheese frosting. At this time of year is there really any such thing as too much gingerbread? Whether you're into cookies or cake, tis the season to bake!

Sweet Potato Muffins - Two Incredible Versions

These sweet potato muffins are a serious game changer. Dense, rich, fragrant, and oh so incredibly flavorful! They are absolutely perfect when you have guests in for the holidays and are sure to become a family favorite as they are quickly becoming at our house!

I first had these muffins during our Spanish Tapas Night a few weeks ago. My friend Jon, who is an incredibly talented Boston based DJ by night and a creative printer and designer by day (he gifted us with the most beautiful wedding invitations last year - really, my photos don't do his work justice), is also a great cook who is especially gifted when it comes to Southern food. I would love to show you the adorable mini muffins Jon made for dessert - but unfortunately they were gobbled down before any photos were taken. I may, ahem, have had a hand in the aforementioned gobbling.

Sampling Spanish Cheese & Scott's Emergency Sangria

What's a person to do when they are asked to attend a potluck and they don't know how to cook or simply don't have time? Most of us when we fall short on time or inclination tend to go to the nearest liquor store and bring a bottle of wine. In my world there is absolutely nothing wrong with that! But you know what would go great with that wine? Some cheese. Awww... yeah... cheese, baby! You know you love it.

Bleu Cheese Crusted Stuffed Roast Loin of Pork - with Photo Instructions

Spanish tapas are small plates or snacks traditionally served in wine bars. The most commonly repeated bit of history is that they originated in the form of a small slice of bread placed over a glass of sherry to keep fruit flies from going in for a drink. Since the word tapas comes from the verb tapar meaning "to cover" this rather makes sense. Over time either diners or bar owners started putting slices of salty Spanish ham on top of the bread. The ham appeased the diners hunger, but also made them thirsty for more sherry! As with most gastronomic efforts the results only got more elaborate as time went on eventually resulting in the creative and delectable dishes we see today. Some classic tapas include olives, Manchego cheese, Serrano ham, chorizo, anchovies, and Spanish style tortillas (omelets usually containing sliced potatoes and other ingredients).

Going to tapas restaurants with friends is one of my favorite ways to spend an evening. The sangria and conversation flow easily as we sample one delicious small plate after another. My good friend Jon and I have spent many a happy evening together at Solea or CuchiCuchi, two local tapas restaurants. When my friend Nahir informed me that she could make a good paella we came up with the idea for a Spanish themed cooking night.