Yup, I ate it all. Everything on the plate, and then dessert. It was all delicious…. and for that I am thankful. I’m also thankful for everyone out there who is following along. I hope that you too had a pleasant day filled with family and friends. Cheers!
Let’s try another animation. You may have to click to view. Now where is that couch?
I cheated. I had a donut before I got home. “I’m sorry, I couldn’t help it,” I told Heather. She was very forgiving, as she understood my situation. I had a bag full of apple cider donuts from The Apple Farm, here in Victor. It was my second trip in a week for these irresistible treats. How could I resist opening the bag, even before I got in the car?? It was difficult with the bags of apples I was carrying (which were also really good!), but I managed.
Honestly, donuts are never my first choice in baked goods. I generally find them to be too dry. So…a couple weeks back, when Chef Mark suggested we make a special trip to go get some, I was a little skeptical. But these donuts are an exception; moist and flavorful. Yum.
I figured a Pumpkin Harvest Ale pairing would make for a nice fall snack, and I was right. Cheers!
Here I go messing around with those “usual” pairings again. But I had the beer…and I had the cheese, and I thought….why not??? It turned out to be a really good idea!
In this case, the cheese came first…..from a June trip to the Thousand Islands. How can you resist a cheese called Mean and Nasty? It’s a super aged cheddar from River Rat cheese. (Even thought I can’t find any information on their website.) Our oldest son spotted it in a gift shop in Alexandria Bay, saying he’d had it before and liked it. He wanted us to try it, so we picked it up. It sat in the fridge until the right pairing came along. The cheese has a definite sharp bite, but being a fan of sharp cheddar It’s hard to call it nasty. It has a lot of creaminess hidden under the sharpness and plenty of calcium lactate crystals hidden throughout.
The river brought back lots of great memories for me, from the many months I spent on the river during my youth.
I discovered the beer during a photo shoot. (Yes…I love my job!) I poured 9 different beers for the shots and since there was a touch left in each bottle I got to try them all. The Southern Tier Brewing Choklat was a standout for me. It’s a stout brewed with chocolate….and it’s delicious on its own. The scent of chocolate and caramel fills your nose as you bring your glass up. The taste is very creamy to start, with caramel malt, and finishes with bittersweet chocolate and hops. Together…..it’s creamy chocolate bliss. The bite of the sharp cheddar pairs well with the hops. The creaminess in both blend together, while the chocolate shines through. Yum!
Here are a few highlights from our trip!
This post wasn’t supposed to happen. I was too hungry to stop and take a picture. And I knew Heather was too, so I didn’t want to ask her to wait. But, it turns out that pizzas made with that leftover loaf of Italian bread on your counter are very filling! So after we gobbled through 3/4 of the pizza, we were stuffed and there were two pieces left. They were still warm enough to look delicious…so here they are! I highly recommend using up your day old bread this way (this one was a loaf of Pane Italian from Wegmans). Top it with whatever you have left over in the fridge. This half of the loaf had sauce, tomatoes, fresh mozzarella, grated parmesan, peppadews, prosciutto, olive oil, salt, crushed red pepper, and basil. The other half (which we ate first, and hence is missing from this post) had sauce, tomatoes, summer squash, mushrooms, asparagus, shredded mozzarella, grated parmesan, olive oil, salt, crushed red pepper, and arugula.
Don’t forget the wine…salut!
Call me crazy. I was just that excited to see them in the store. Nothing fancy needed here (except a cool picture!). Just fresh juicy cherries ready to eat. Go…find them and enjoy!
Happy Cinco De Mayo! Yes, this post is late, but the post title explains why. When given the choice between finishing off the margaritas with Heather or writing this post, the margaritas won out! Sorry, but I’m sure you understand!
Sunday, I cooked tequila flamed shrimp tostadas for us to celebrate. I followed the Food and Wine recipe, just without the black beans (as I forgot to purchase them) and using yellow corn chips instead of tostadas. I also added a minced jalepeno to the avocado mixture (which is basically a yummy pineapple guacamole). Using chips instead of tostadas is a great way to do an appetizer or a dinner version. The meal was amazing, and I will definitely be making them again soon.
The recipe called for a silver tequila; Don Julio Blanco to the rescue! Of the silver tequilas I’ve had, it’s by far my favorite. Give it a try! Since the tequila was open, I felt compelled to make margaritas (see recipe here). They were helpful to lessen the effects of the heat from the chipotle peppers and adobo sauce. Happy cinco nueve de Mayo! Cheers!
This week marks the anniversary of our first date! Last year, we commemorated the occasion with a quick getaway to Mirbeau Inn and Spa in Skaneateles. With the French countryside and the works of Monet as its inspiration, Mirbeau provides gorgeous accommodations and excellent cuisine in a soothing, romantic environment. When making a reservation, be sure to mention whether you would like to stay in a cottage, allowing you to stroll through the lovely gardens on your way to the main building, or in the main building itself. We prefer the cottages, but have stayed in the main building during the winter to avoid walking outside for the spa and dining options.
The lovely grounds of Mirbeau.
As we entered our cottage, classical music was playing softly. We felt any lingering tension start to slip away as we took in the French country décor, complete with a fireplace. The bathroom was like a gorgeous mini-spa with its oversized soaking tub, large walk-in shower, and Mirbeau’s “Essentials” body and hair products.
After settling in, we took a short walk to Spa Mirbeau. Rather than booking a spa treatment, we opted to simply change into our swimsuits, wrap ourselves in thick, soft white robes, and visit the Aqua Terrace. This remarkable outdoor space boasts a large, naturally-shaped Jacuzzi (complete with waterfall and landscaping), a huge stone fireplace, and a small bar. We ordered a lunch of finger sandwiches and wine from the barman, then perched beside the fire to eat. It was a fabulous meal with which to begin our twenty-four hours of indulgence! The sandwiches were delectable, the wine delicious. We lingered by the fire a bit more, then spent a lovely afternoon relaxing in the water.
It was then time to get ready for dinner. Formal attire isn’t required, but I just love any excuse to dress for dinner! We freshened up, changed, and strolled to the Wine Bar. Although we love the Dining Room at Mirbeau, we’d never dined at the Wine Bar, and thought this was an excellent opportunity to do so. The cozy space has its own large fireplace and comfortable seating. You can use the automatic wine machines to sample a variety of vinos, or simply order off the menu. We tried a couple of wines and several small-plate-style appetizers. Everything was delicious, and the atmosphere was enhanced by chatting with our fellow diners at the Wine Bar – Sean and Dee from Buffalo, locals Peggy and Jimmy, and Bill the car guy. Add in the excellent bartenders, Ed and Tim, and it was a lively, fun evening!
The comfortable bed provided for a very good night’s sleep, which was followed by the complimentary European Continental Breakfast. This was so much more than the typical freebie breakfast, both in variety and quality. We particularly loved the almond pastries, so much so that our server obligingly wrapped some up for us for the ride home!
We made the short drive into the charming town of Skaneateles, walking through its downtown area and checking out shops and galleries. Our original thought was to have lunch in town, but we just couldn’t resist one last meal at Mirbeau. So off we went, back to the Dining Room, for a famous Mirbeau Hamburger. This decadent burger is served on a brioche roll with Portobello mushrooms, balsamic red onions, gruyere and spinach, with bistro fries, béarnaise sauce, and bordelaise sauce on the side. It is well deserving of its accolades.
Behold…the Mirbeau Hamburger.
The Dining Room.
We’d put it off as long as we could; it was time to leave our little sanctuary. With one last longing look at the lovely garden, we tore ourselves away and headed back to reality!
Hi, my name is Heather and I’m a Disney addict. It’s been eight months since my last trip to the World. I was going through some serious withdrawal recently, so Rich helped me out by making us hot dogs in the style of Casey’s Corner, our favorite Magic Kingdom eatery and first-meal-at-Disney tradition.
In addition to the typical dogs and fries, Casey’s Corner offers a few specialty hot dogs. Our favorite is the Barbecue Slaw Dog, which is topped with pulled pork, cole slaw, and barbecue sauce. Casey serves it with fries and a soft drink, but we classed it up a little and had them with brown sugar/bourbon baked beans and gin & tonics. Yeah, that hit the spot.
Hartmann’s wieners topped with Wegmans pulled pork and cole slaw. Served with a side of Bush’s bourbon and brown sugar grillin’ beans for the happiest meal on earth!
Here are a few pictures from our last Disney World fix. Enjoy!
Don’t you just want to dive right into this…in all of its straight out of the oven fluffy cheese and egg glory??
I know I do…even though I just did, and I’m really full! But this wonderful egg bake that Heather made for Easter brunch will settle flat in about 15 seconds, so now is the time! Sliced up, it’s a great way to satisfy your whole Easter brunch crew, and it can bake away while the Easter egg hunt is going on.
Grapefruit and mimosas are a good pairing!
The recipe is super simple and is prepared the day before.
Grease a 9×13 baking dish. Alternate layers of bread and cheese. Mix remaining ingredients together and pour mixture over layers. Refrigerate overnight. Bake uncovered at 325˚ for 1 hour.
It should look like this before baking. Count flavor not calories! 🙂
A tip from my wonderful chef: the Pepperidge Farm bread is a key ingredient, and other bread doesn’t work as well. Heather kept this egg bake kid friendly, but don’t be afraid to add any pre-cooked ingredients such as ham, peppers, onions, sausage, or anything else you can dream up. You could also experiment with different kinds of cheese. Let us know what you come up with!
Enjoy your Easter! Cheers!
My amazing wife Heather and her awesome brother Dave have a new book coming out this Friday! I’m so proud of them! It’s called José Picada, P.I.: Deception Al Dente. You can find it here. In honor of this occasion, I decided to do an interview with one of their main characters, Chef Marco Augustino. What role does Chef Marco play in the book? Well, you’ll just have to read it to find out! But, in the meantime, I’m looking forward to trying his pasta.
Rich: So, Chef Marco, I understand you’re no longer with your restaurant, Bistro Italiano. Why did you leave?
Chef Marco: Yeah, we’re not gonna talk about all that.
R: Oh. Okay. Well, there go all my interview questions. We’ll just wing it. So, uh, thanks for making this beautiful plate of pasta I just photographed. It was fabulous!
CM: Yeah, it was. The secret is the sauce.
R: It really is a great tomato sauce! What makes it so special? Do you use a certain type of tomatoes? What herbs do you prefer?
CM: Yeah, we’re not gonna discuss my culinary secrets, kapeesh?
R: Oh. Um, all right. So, in Deception Al Dente, you cross paths with the main character, Josie Cates. What’s Josie’s favorite dish?
CM: I don’t know and I don’t freakin’ care. That girl is a real pain in my—
R: Uh, this is a family-friendly blog, Chef Marco. Let’s just get back to the pasta. What would you pair it with?
CM: Some crusty bread, a nice Chianti, and badda bing! You’re good to go.
R: Okay. Well, that pretty much covers it. I had a lot more planned, but you sort of derailed the entire interview.
CM: Whatever. You got any more Chianti?
Heather and Dave have a unique writing process, where they e-mail the manuscript back and forth. Whoever has possession can alter anything they see fit. It’s a fun process to watch and listen to as they chat on the phone during their planning sessions. You can follow along with them at Driving Blind and on Facebook. Cheers to a job well done!
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