Tiramisu – served with Moscato d’Asti http://www.kitchenwizards.us/ http://www.worldwineeducation.com Here it is, Course Five from A Tour of Italy at Kitchen Wizards. And this time I learned how to make Tiramisu like a great chef. The great chef this time was Chef Judy. She whipped and she folded and “lightened it up with a little heavy…
Cinghiale de Umbido- Pork braised in Chianti with orecchiette – with Chianti http://www.kitchenwizards.us/ http://www.worldwineeducation.com This is the one, Course Four that the Harley sisters just had to have seconds of. The meat just was so…tender and flavorful you just wanted more of it. Chef Herve said that the traditional meat would have been boar in…
Classic Mushroom Risotto – with a Barolo d’Asti http://www.kitchenwizards.us/ http://www.worldwineeducation.com Course three from A Taste of Italy at Kitchen Wizards, are you ready, palate sufficiently watering? I sniffed the air as Chef Herve melted the butter just right, added the risotto until it “popped” and then was served: Mushroom Risotta (Can use chicken or vegetable…
Branzino Arrosto – Roasted Sea Bass with fennel and olives – paired with Verdicchio. http://www.kitchenwizards.us/ http://www.worldwineeducation.com Okay, now we’re all revved up. Last week I shared the first course from an Italian wine pairing class at Kitchen Wizards. Today is Course Two. Chef Herve made it very clear to the class that a fresh fish should…come…
Grappa Cured Salmon with Crostini, served with Prosecco http://www.kitchenwizards.us/ http://www.worldwineeducation.com My Mind Began to Reel: Don’t stop with the Grappa, no, the Grappa itself was infused with fennel and the recipe also included thyme, sugar, salt and, what Chef Judy said, a very fatty and fleshy salmon…. That was me above, during Course One of…
