Posts Tagged ‘snooth’

My girlfriend, super-mom and super-woman, Elizabeth Barber, made delicious homemade burrito bowls and was nice enough to share the recipe with CorkStories! She made up most of the recipe as she went along (like a true chef),  and says it’s amazingly good. Note from the chef: “I didn’t have chipotle seasoning, which obviously means it wasn’t as spicy as the real Chipotle, but we hardly noticed. The recipe is for my typical order: rice, chicken, black beans, mild tomato salsa, lettuce, and a little cheese. Hope you enjoy!”

Wine recommendations for this dish from A Bottle or Two’s David Pustinger, are: *click the links to place your order on A Bottle or Two’s website.

  • Laxas Albarino – a Spanish white wine. Its grapes are fermented in stainless steel tanks, thus creating a light, citrusy wine that pairs nicely with lime flavors in this dish.
  • Abad Dom Bueno Mencia – $17 Presentation of butterscotch, seasoned spices, black cherry and tobacco. A dry Mencia with a full body. You may notice tastes of cinnamon, black mulberry and blackberry preserves. We suggest having this wine with risotto, port wine and glace reductions or pot roasted half racks. *notes from A Bottle or Two
  • Louro do Bolo GodelloAnother Spanish white grape, round and aromatic with flavors of lees, pineapple and lemon in the nose, as well as a bit of smokiness and oak spice.
  • Gazela RosePortuguese wine, $7 (winediva.ca describes this wine as having “a prickle of vivace bubble on the tongue…aromas of juicy cherry, red berries, vanilla and hints of peach pit…juicy, lively acidity to balance the sweetness. The bright peachy/berry flavours return on the palate with a zesty finish.”  Sounds yummy!

You can read more about A Bottle or Two’s online wine services in my column, “Vine + Table” featured in Cincy Chic

From Snooth.com

Chianti Wines
The Sommelier Says: These light red wines are bright and earthy, making them excellent choices for pairing with this recipe

Viognier Wines from California

The Sommelier Says: These medium bodied white wines are aromatic and fruity, which allows them to work well with this dish

Arneis Wines
The Sommelier Says: These white wines are aromatic and dry, allowing them to work well with this meal
Read more: http://www.snooth.com/wine-pairings/better-bean-burrito/#ixzz1F6eLfAth

HOMEMADE BURRITO BOWL RECIPE (by Elizabeth Barber – blog)
Cilantro-Lime Rice
1 box white rice
3 cups chicken stock
1 Tbsp. butter
3-5 dashes of lime juice
Chopped fresh cilantro
Cook rice according to package directions using chicken stock instead of water. Add butter, lime juice, and cilantro before serving.

Seasoned Black Beans
1 can black beans
1/4 cup chicken stock
1 clove chopped garlic
1 bay leaf
1/4 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. chopped fresh cilantro
Combine ingredients and simmer on low 30 minutes to one hour, stirring frequently.

Grilled Chicken
1 chicken breast
1 Tbsp. extra virgin olive oil
Cut chicken into 1/2 inch pieces and season with salt, pepper, and cumin. Add olive oil to grill pan and cook chicken on high until no longer pink and slightly charred.

Homemade Salsa (Recipe courtesy of Ashley Barden)
4 cans diced tomatoes with green chilis
1/2 bunch cilantro
1 lime; squeezed
3 tsp. cumin
1 tsp. salt
1 onion; chopped
1 small green pepper; chopped
Sugar to taste
Blend ingredients in food processor. Pulse about 15 times.

Shredded Monterrey Jack Cheese
Chopped Romaine Lettuce

Read Full Post »

Wine 101:
When should you decant a wine?  What is the proper serving temperature for reds, whites and sparkling wines? Which glass should you use?  All great questions that anyone who appreciates wine may want to know. I’ve collected these topics from Snooth.com and really appreciated the education and research. I’ve added to this article, answering questions like, “alternatives to decanting wine if you are sans decanter” and the coolest new tool available for instant decanting- the Vinituri.

Wine 101: Decanting
Why you should let your best bottles breathe…an article from Snooth.com

Decanting is simply pouring wine from the bottle into another container. There are two reasons to decant a wine: To separate the wine from any sediment it may have deposited, or to expose the wine to more oxygen in order to get it to “open up” or become more expressive.

With older wines that have thrown significant sediment I almost always decant the wine, though I frequently do what is called a double decant, which simply means pouring the wine off the sediment, then rinsing the bottle clean before returning to the wine to its original bottle.” http://www.snooth.com

This is a new product that I can’t wait to buy.  It speeds up an often slow decanting process, without the need for extra equipment (eg. decanter & time). It is called the Vinituri, average cost:$40.00. Vinituri Wine Decanter
From Vinituri.com- Wine which has been allowed to breathe tastes better. As wine breathes, it opens up, and releases its intended aromas and flavors. Traditionally, decanters were used to aerate wine. However, decanting is time consuming, cumbersome, and inconvenient. Vinturi’s patented design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass.
If you don’t have the Vinituri, here is the classic way to decant wine from ehow.com
  1. Step 1

    Learn about decanters. Decanters are basically fancy pitchers with a narrow neck and wide base. Inexpensive carafes work just as well.

  2. Step 2

    Know the main reasons for decanting. Aged wines are decanted because of the sediment in the wine bottle. You could call them floaties if you prefer. They look bad and taste worse. Decanting prevents sediment form reaching anyone’s wine glass. (more…)

Read Full Post »

A Truffle Recipe from SNOOTH…

During my recent trip to Italy, I was on a mission to return to the States with one item in particular…truffles from Umbria, where this decadent fungi grows wild underground, beneath trees.  If you’ve ever eaten a truffle, you have no idea what you are missing.  I’m not sure how to even describe them except to say they are earthy, chewy, meaty and make-you-moan-out-loud, delicious.  While they taste a bit like a strong mushroom, there is really no comparing the two.  Truffles are very expensive, about $800/pound U.S. according to a show on the Travel Channel, so if you want to try a truffle, you might consider starting out with a truffle oil to make sure you enjoy the flavor.  You can find truffle oil at finer grocery stores like Whole Foods.  If I wanted to order the real thing, I might need to go through my friend, David, who owns an upscale ristorante in Oakley (Cincinnati, OH) called Boca, because this gourmet ‘shroom is super hard-to-find.  

I was reading an article on Snooth.com that talked about wines that can hold up to the strong flavor of truffles and thick, creamy dishes they often accentuate.  I found a truffle & pasta recipe and the author suggested a Reisling, to cut through the dishe’s thick creaminess.  If you made this recipe, tell me what you think of it and if you happen to be a truffle addict like I am, please share your truffle tasting experience on this blog.   Buon appetito! 

Worth every guilty ounce of truffle cream sauce

The following recipe was a contribution to SNOOTH.com by Eric Guido.

Cutting the fat with Dry Rielsing

ice laserEric Guido returns this week with a stunning Fettucini in Truffled Cream Sauce recipe. Using the the theory of contrasting flavors Eric has paired this dish with a set of dry rieslings. In the wine and food pairing world there are two fundamental concepts that govern pairing decisons. One can choose to either contrast, or to compliment, the flavors and textures of a dish.

In this case the rich creaminess of the sauce is contrasted against the brilliant mineral, and acid rich flavors of the wines. Other wines that would be worth exploring for this sort of dish, rich, creamy and laced with prosciutto, would include Pinot Bianco from the Alto Adige, Fiano di Avellino from Campania, dry Riesling from Australia or even a fine aged dry Chenin Blanc from the Loire Valley

Fettuccine in Truffle Cream Sauce

 truffle cream sauce pasta

Fettuccine in Truffle Cream Sauce


This recipe is all about planning and timing.  When working in fine dining, every plate is prepared separately in it’s own pan, no matter if the entire table orders the same thing.  However, at home, this would be nearly impossible, as you’d find yourself running out of burners very quickly.  I have adjusted my recipe, which was initially intended for a single plate for a party of four. 

When it comes to the truffles, look for white truffles.  If you have the funds to actually buy truffles for shaving over this dish then that’s great.  However, if you’d like to keep the cost of your meal outside of the stratospheric cost range, you can easily use truffle oil.  Be careful, though, when purchasing truffle oil by looking for a brand that has actual truffle in the oil, and stay away from anything that has ingredients that read “truffle flavoring.”  I use white truffle oil from Wild Forest Products.

Lastly, a note on the prosciutto.  When you go to your butcher, ask for them to slice the prosciutto thick, about 1/8 of an inch.  At that size you will likely need about two slices for this recipe.  This will speed up your preparation.  Trim the fat and cut the prosciutto into a small dice. 

1 lb bag of fettuccine (timing in recipe is for dry pasta)

¾ cup Prosciutto di Parma (small Dice)

1 cup peas (frozen is fine but go for a good quality brand)

1 shallot (fine dice)

3/4 cup white wine (if possible, use the same wine you are pairing)

1 cup vegetable stock

1 quart whipping cream (at room temperature)

1 cup Parmigiano Reggiano (grated)

4 tbls butter (cubed)

truffle oil (see recipe instructions for use)

salt and pepper (to taste)

fresh parsley (minced)

1 tbls. canola oil.



  1. Strain them again and set them aside, covered, in your refrigerator.
  2. Set the prosciutto aside.
  3. Allow the shallots to sweat in the butter until they are translucent.
  4. As the white wine is reducing in the pan, add the pasta to the boiling pasta water and set your timer to 2 minutes short of the recommended cooking time. (You are now at the point of no return.)
  5. The idea is to reduce the cream by 1/3.
  6. Taste and season lightly with salt.
  7. The timer for your pasta should go off about the same time as the cream has reduced to desired level.
  8. Place pan back on the stovetop over a low flame.

10.  Drizzle pasta with truffle oil and toss.  Then add the pasta back to the pot and pour the reduced cream sauce over the pasta along with the par-cooked peas and stir to combine.

11.  Turn off the burner and add half of the grated Parmigiano Reggiano and last two tbls of butter.  Stir to bring the sauce together and taste.  Season with salt and pepper if necessary.

12.  Remove the plates from the oven and portion the pasta out with tongs.  (Don’t worry about the sauce at this time because it will collect at the bottom of the pan.)  Once you have portioned out all of the pasta, use a ladle to sauce each plate from what is left at the bottom of the pot, making sure to distribute the peas and pieces of prosciutto evenly.

13.  Drizzle each plate with truffle oil.  (Be careful not to overdo it.  Truffle and truffle oil can go from good to overwhelming very quickly.) Then sprinkle with the remaining parmigiano and then with parsley.

14.  With a warm paper towel, clean the rim of the plates and serve.

Learn more about German wine and Food Pairing: On Snooth

Read Full Post »