After any years and well over one hundred fifty wine reviews this is our first quote of a nearly 0 wine. Before saying that you'll never spend so much money on a particular bottle of wine, please note that 0 may get you four movie theater tickets, popcorn, soft drinks, and maybe an order or two of nachos. A 0 bottle of wine may be quite a memorable experience. Or maybe it won't.
We start this series with an Italian red introduced in 1971 by Piero Antinori, the head of a paramount Tuscany winemaking family. At that time all over Italy winemakers had to result very strict, detailed governmental winemaking regulations, or their wine would be denied an lawful classification. Many winemakers felt handcuffed by such regulations, and knew they could make better wines by following their own instincts. Tuscany was a major town of dissident winemakers and the reviewed wine was known as a Super Tuscan, one that carried no lawful government designation. In the ensuing winemaking revolution many Super Tuscans and other such wines have become very prosperous with a price tag to match. And the winemaking regulations were updated.
Truffle Risotto
In the interest of historical accuracy, Tignanello was not the first Super Tuscan. This honor goes to Sassicaia first produced in 1948 by Antinori's cousins who used Bordeaux Cabernet Sauvignon grapes said to have come from Chateau LaFite-Rothschild. Because Sassicaia starts at about 5 we will just have to be satisfied trying the Tignanello.
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Best
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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Overview
Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering neaBarefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Specifications
Book DescriptionBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.
Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.
Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.
For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.
Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries"
I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that? Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten
(Photo credit Quentin Bacon)
Roasted Turkey Roulade
(Serves 6 or 7)
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
Baked Sweet Potato "Fries"
(Serves 4)
2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine.
Customer Reviews
*** Product Information and Prices Stored: Mar 02, 2012 07:15:39
Our Wine quote course All wines that we taste and quote are purchased at the full retail price.
Wine Reviewed
Tignatello 2006 13% alcohol about
Let's start with the marketing materials. Description: Consistently one of the most sought-after and collectible wines, this is a must for any cellar. 'Tig' is thought about one of Tuscany's best wines, racking up numerous awards and accolades with each and every vintage. This rich and spicy blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc is loaded with blackberry, coffee, tar and truffle aromas. It should be cellared for 2-10 years, or decant it for at least two hours and match it with Beef Wellington or a roasted lamb with a wild mushroom risotto. And now let me introduce the quote committee.
Larissa B. Is a childhood friend of my daughter. She is a wine and food pro who works for a local, upscale Italian restaurant. Larissa has taught numerous cooking classes and has catered food events attracting any hundred participants. She recently visited Tuscany, focusing on its wine and food. Larissa says that she prefers rustic wines that are full-bodied and not sweet. For the purposes of this quote my daughter asks that I call her Harriet. Harriet wrote: "I like wine, but I will drink any reds, especially boxed-wines, so I'm the last someone anything should go to for wine advice." She commonly doesn't spend more than on a bottle of wine.
The meal started with lentil soup made from green, yellow, and dark lentils with puffed wheat pasta and middle-eastern spices. The main dish was a rib-steak that had been marinated for about two days in a homemade compound of ketchup, mustard with mustard grains, Worchester sauce, Japanese Mirin sauce, and steak spices. The broiled steak was accompanied by potatoes and a medley of vegetables. We ended this great meal with homemade apple cake. I decanted the wine about two and a half hours before serving it.
Larissa wrote: "Fruity, full, ruby color. Slightly tannic, very smooth. Much more like a Chianti, lighter than most Super Tuscans that I have had." Harriet wrote: "Smooth, earthy, it's good!, not sweet. Woody taste? Tastes like as a matter of fact good wine, not a heavy wine, kind of fruity, getting more tangy the more I drink."
And now for my review. At the first sips the wine was very, very long. It had lots to it, and was chewy. With the soup, this Super Tuscan was mouth filling. When paired with the marinated steak and accompaniments the Tignatello showed fine acidity with low tannins and was very round. Now for the big question: was it worth ? as a matter of fact not. Honestly, I was quite disappointed.
To my mind this was a wine. I agree with Larissa, it seemed like a Chianti. To be fair perhaps this wine should have aged for any more years. In any case it came in well below my expectations. I still remember drinking an Italian Barolo a few years ago at half the price that as a matter of fact outclassed this Super Tuscan. Of course I remember other Barolos that weren't nearly as good. So I guess I'll have to do some Barolo reviews. And maybe someday I'll quote a Sassicaia.
I Love Upscale Wine - A Tignanello Super Tuscan RedLoto Risotto from Farm to Plate (plus a recipe to make it!) w/ Laurel House Video Clips. Duration : 2.90 Mins.Visit www.QuickieChick.com for more QuickieTips... Sure there's cheese and hiking, but Switzerland is also known for amazing wine and... risotto! Ticino, Switzerland, the Southern-most Swiss town that's a stones throw from Italy, grows the delicious short grain rice called Loto risotto. Watch QuickieChick Laurel House in the rice field interviewing grower Margarit about her favorite simple risotto recipe.
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