A FEW THOUGHTS

Archive for the ‘Food and Wine’ Category

Here is some interesting info for all geeks, and also non-geeks really. Kevin Rose just published an interview with Dr. Andrew Weil, author as well as founder/director of Arizona Center for Integrative Medicine at University of Arizona. The interview includes a lot of good questions and interesting answers on everyday health topics such soda drinking, use of multi-vitamins, coffee, tea, anti-oxidants, Omega3, krill, detoxing vs. more natural ways, soy food, exercise and diets. The interview was really good and informative. Absolutely recommended watching! I also recommend having a look at his website which holds tons of info. Thanks Kevin for your good work!

I just have to add this… Remarkably tasty and so easy to make.

Ingredients for 4 persons:
700-800 g beef (1,8 pound)
2 tablespoon butter
2 teaspoon salt
1 teaspoon pepper
4 dl red wine (1,5-2 cups)
5 dl gravy or meat broth (2 cups)
2 bay leaf
1 teaspoon dried thyme
3 carrots
10 scallion or 3-4 onions
150 g bacon (0.3 pound)
200 g mushroom (champignon) (0,4 pound)

• Slice the beef in pieces/cubes, brown it in a pan in some butter, small portions at a time. Put over in casserole and add salt and pepper
• Pour over gravy/broth and wine, add bay leaf and thyme – warm it up to boiling and then lower the heat to simmer for 30 minutes.
• Chop scallion/onions and carrots. Put it into the casserole and let it simmer on low heat for 30 minutes.
• Chop mushroom and bacon. Brown it quick in the pan before adding to casserole 5 minutes before serving.
• Salt and Pepper after own taste.

I recommend serving it together with slices of whole-grain bread and a red wine, preferably something like a french Rhone or similar.

It’s been two months after I started writing here, where one of my main topic was supposed to be food and wine, and the posts are not really impressive yet.
So here we go. Though I think I’ll start of a bit relaxed by listing just some of my favourite wines that I tend to go back to time after time and can recommend for others:

• Masi Costasera (2006)
  A full bodied Amarone. Great with red meats and mature cheese – or can simply be drinken alone

 

• Coto De Imaz Reserva (2004)
  A powerful Rioja which I would recommend with your spicy chili-dish or spicy meat

 

• Ravenswood Vintners Blend (2005-2007)
  Richly flavoured Zinfandel from California for every occasion 

 

• Guigal Gigondas (2005) Rhone district, France
  This does the trick with any kind of game meat. Beautiful and fine. Should be poured in carafe an hour or two before serving

 

• Dolcetto Di Dogliani (2008)
  A fruity, fresh and easy wine from Langhe, Piedmont. Just sit back, zip and enjoy

These were just some of many wonderful wines I can recommend. I will come back with more in a while. Ask questions if you like.

Be careful everybody, this is dangerously good; Matador Nights just came out with their recipe on How to Make THE Perfect Caipirinha. And for those who don’t know what a Caipirinha is – you should. But like I said; be careful! To say that it is potent is kind of an understatement. Saúde!