wine of the month club

 

Ingredients:
8 oz. Fettuccine

2 Sticks Unsalted Butter

4 Eggs

3/4 cup Pine Nuts

Freshly Ground Black Pepper (to taste)

Freshly Grated Parmesan

Kosher Salt (to taste)

Grated Nutmeg (to taste)

 

Preparation:

1. Bring a large pot of salted water to a boil and add pasta

2. Cook, sitrring occasionally, until al dente, about 4 minutes.

3. Set a strainer over a bowl; drain pasta, reserving 1/4 cup pasta cooking water and set aside.

4. Melt butter in a 12″ skillet over medium heat.

5. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes.

6. Using a slotted spoon, transfer pine nuts to a bowl.

7. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny,out 3 minutes.

Malbec, 2009. Gaucho8. Transfer effs to a plate and keep warm.

9. Add pasta and half the pine nuts to skillet and toss until hot.

10. Stir in some of the reserved pasta water to create a sauce, then season with salt and pepper.

11. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, parmesan and nutmeg.

Serve this with Gaucho Malbec

 

Visit:
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Who doesn’t love a good olive oil & balsamic vinegar combo?!

Two nights ago, Sandra made her famous Crostini. So I knew I had to write about it on our blog. Ok..I called it Bruschetta when it is Crostini…regardless, simple recipe that highlights good olive oil and balsamic vinegar. Take a look…and try not to get hungry. Wonderful Crostini with the Vistalba Extra Virgin Olive Oil and Melina’s Balsamic Vinegar. Easy to make and always a big hit when entertaining.

 

(Watch some of our other great videos here and don’t forget to SUBSCRIBE.)

 

Sandra’s FAMOUS Crostini

What you need:

Ciobatta Bread

Baking Pan

2 dipping bowls

Cooking brush

Vitalba Olive Oil

Melina’s Balsamic Vinegar

Rock Salt ( I used Peruvian Pink Rock Salt..)

Parmesan Cheese

 

How to:

Preheat oven to 350 degrees

Spray your cooking sheet

Cut the Ciobatta Bread into really thin slices (1/4 of an inch)

Place slices on the sheet

Put the olive oil and vinegar in two small dipping bowls

Take the Vistalba olive oil and dab it onto the bread slices

Take the balsamic vinegar and dab it onto the bread too

Sprinkle a little rock salt on top

Sprinkle Parmesan cheese on top

Bake for 15-20 minutes

Let it cool so it gets crunchy

ENJOY!

 

 

Visit:
http://www.wineofthemonthclub.com
http://www.wineofthemonthclub.tv
http://www.facebook.com/WineoftheMonthClub
http://twitter.com/WineoftheMonth

This event has become so popular…the wineries and restaurants call us now! They want in on the action and plenty of action there is:

Wine tasting. Horse racing. Fine cuisine. Art show. Silent auction. And just a plain ol’ good time.

This is really fun. Living in Arcadia, California we are fortunate to have one of the great horse racing facilities in the country right in our back yard. I can’t tell a lie…I like the ponies.

So when they approached me to sponsor a wine tasting event, how could I say no…and when they added that the proceeds will benefit the youth of the San Gabriel Valley, I was sold

We are on it…We will have the opportunity to taste 105+ wines, taste the cuisine of 20 plus restaurants and enjoy a day at the race track. Included in the $60.00/per person ($40.00/under 16) fee is parking, cuisine, wine tasting, a grandstand seat, art exhibit, daily racing program and a souvenir wine tasting glass. The event starts at 12:00 pm (first post is at 12:30 pm).

 

I can smell this recipe just reading it…wow…and another tough pairing. Most dishes with Indian spices are hard to pair and wine just doesn’t do well with spicy foods.  Traditional wisdom puts a Riesling or Gewurztraminer with this dish…I am out on a limb suggesting our Picpoul de Pinet from Felines Jourdan.

You can find the recipe here: The Amateur Gourmet

Don’t forget to check out the wine here: Wine of the Month Club

 

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