Tag Archives: Ingrid Pierson

Grilled Pork Tenderloin with Fig Sauce

 

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Pork tenderloin is one of the best pork cuts it is delicate and tender suitable for your every day dinner table, dinner with guests or for that “date” night dinner for two. For this “date night” meal we are grilling on an indoor grill on the Viking.  Click here for the recipe.

The wine chosen for this meal is Craggy Ranch Winery – New Zealand. This 2009 Pinot Noir has fragrant aromatics of plum, red fruits and spicy earth. The palate is pure and very finely textured. This wine finishes with length and poise. A Wine Spectator rated 90 pts. and selling between  $39.99 to $45.00 a bottle, was a gift from friends who recommended it highly. – We were not disappointed. Thank you Rachel and Paul a great choice, it married beautifully with the tenderloin and figs.

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Stuffed Mushrooms a Thankgiving favorite

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Suffed mushrooms have been a family favorite as a Thanksgiving appetizer for years.    Click here for this quick and easy recipe.

Oktoberfest Cooking

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Our Oktoberfest has now made it into the annals of our friends historic calendars, and requests for recipes have been made.  The preparation has been so much fun and obviously the recipes we share here on this site are made for a family dinner and not for a crowd of 40+, which our preparations called for.

Cooking German style isn’t difficult, it just takes a little time.  For recipes and cooking instructions for the Oktoberfest basics click here.

Information and recipes for Sausages and Red Cabbage as well as German Hot Potato Salad.  This is a great meal any time of the year, but especially good as a fall dinner.  If you cannot find German sausages at your local grocery store check the internet for a German deli in your area.  Here in the Sacramento area it is Morant’s Sausage Kitchen.  They offer all the German delicacies… sausages to cook, bake and spread… as well as fresh pretzels on Fridays.

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Chicken Saltimbocca

Saltimbocca

(Italian: jumps in the mouth)
in this case Chicken Saltimbocca… is a popular recipe in not only satlimbocca_w-24Italy, but also Switzerland, Greece and Spain.

It was in Florence that we experienced our first Saltimbocca which can also be made from veal or pork.

Our first Saltimbocca was at this table in Florence!cruise_2003_112

 

The espresso and desert were also wonderful!

 

 

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Tips for Wine Tasting

Of course, wine tasting is mostly about fun.  Whether driving to wineries on a week-end outing or enjoying some of the gifts of the grape with friends here are a few tips to keep you on track both in tasting and in form.

Limit your bottles or wineries 3 -6, too many and everything becomes a “fog” if not modulated bthumb-and-forefingery use of a spittoon – when provided.  Let’s start with how to hold the glass.  Grasp it by the stem, not the bowl.  Grasping the bowl causes smudgy fingerprints that detract from viewing the hue and clarity of the wine.  Hands also warm the glass ruining the optimum serving temperature.  additionally, holding Continue reading