Delicious Sneak Preview

http://www.silverbackbooks.com/

This is an excerpt from Tales From The Table: Dordogne Stories
Due out Fall, 2008

The Royal Family


In the ‘The Little Prince’, author Antoine de Saint-Exupéry writes, “Here is my secret. It is very simple. It is only with the heart that one can see rightly; what is essential is invisible to the eye”. It has always been an influential quotation, probably because it is relevant and applicable to so many things: love, friendship, and in this case, wine.
While the writing of Antoine brought the name its worldwide fame in 1943, the family of Saint-Exupéry has been making a name for itself amongst the vineyards of the Dordogne for over 300 years.

We first discovered the Château de Tiregand in Creysse (Dordogne) when we followed a small, hard to see sign off the D660 and bounced along a bumpy, dusty trail. Bottoming out our rental car was worth it. Since then, we have brought dozens of friends and culinary tour guests back to taste the delicious wines and to meet the charming prince of an owner François-Xavier de Saint–Exupéry and his wife Monique…
While he traveled the world to explore wine, including stints in the Napa Valley, he always knew he’d go back to the Dordogne.
… “I wanted to come back to my roots, and the pride I had for my family heritage brought me the desire to develop something here at home.”
While he would love his children to follow in his footsteps, François says what this business is really about is the passion to do what you love.
“I tell my sons ‘do your own thing but do it with desire’. He adds, “I believe the love of good food and good wine is a gift you give your children to last their whole life.”…

…In the tasting room, we try a rosé François recommends pairing with a light lunch on a sunny terrace. The white we taste is crisp and refreshing and Monique suggests an accompanying meal of fish or eel from the Dordogne River. We finish off with a noble red, vintage 1985…
Holding the stem of the wine glass, François closes his eyes and tilts it towards his face. He inhales deeply and takes in the scent of his heritage, his passion, and his future…


Read this story in its entirety and many others in Tales From The Table: Dordogne Stories, written by Kimberley Lovato and Laura Scmalhorst, and to be published by Silverback Books next fall. www.silverbackbooks.com
(feel free to email Lynda@silverbackbooks.com and tell her how excited you are to read it!!!)

Wine Factoids from Sam

Just in case you haven't seen this, it's a gem.

In a number of carefully controlled trials, scientists have demonstrated
that if we drink 1 liter of water each day, at the end of the year we
wouldhave absorbed more than 1 kilo of Escherichia coli (E. coli) bacteria
foundin feces. In other words, we are consuming 1 kilo of Poop.

However, we do not run that risk when drinking wine (or rum, whiskey,
beeror other liquor) because alcohol has to go through a purification
process ofboiling, filtering and/or fermenting.

Remember:

Water = Poop
Wine = Health

Therefore, it's better to drink wine and talk stupid, than to drinkwater and be full of shit.

There's no need to thank me for this valuable information; I'm doing it as apublic service.

ciao,
sam

Holiday Gifts for Travel Junkies

MSM Travel has a fun selections of gadgets and gizmos for foodies with passports.

"Shoot Yourself: How many times have you handed a camera to a stranger to get a picture of yourself and your companions on a trip? With the handheld QuikPod ($24.95), you can take your photos yourself. The pocket-size, telescoping monopod weighs just 3.5 ounces, unfolds to 18 inches so you don't have the extended-arm look in your self-portraits and has a small mirror to help you line up your shots. "

www.Holiday Gifts for Travelers - MSN Travel Articles.mht

Tasty Bites

Recipe by Homefood Cesarina Antonella Melandri from Bologna for BISCOTTI DI PARMIGIANO

Carol Coviello-Malzone who promises these mouthwatering little treats will be one of your favorites
Preheat oven to 350.
2/3 cup grated parmigiano-reggiano and emmanthaler (I like over half of this amount to be parmigiano, in other words almost 1/2 cup of parmigiano and then add enough emmanthaler to add up to 2/3 cup total.)
NOTE: It’s important to use an excellent quality parmigiano-reggiano. (Please not the shaker-can imposter!!) If your cheese is not good, you might as well skip the biscotti and go straight to the Prosecco.
1/4 cup butter, softened 1/2 cup all purpose flour1/2 teaspoon salt few grinds of black pepper few grinds of nutmeg (I grate whole nutmeg)
1 whole egg beaten, to brush over topMarcona (white) almonds – one for each biscuit
Mix the parmigiano-reggiano and emmanthaler with the flour, butter, salt, pepper, and nutmeg with pastry blender, two forks, or your hands.
When well mixed, form into a ball and put in refrigerator for at least one hour.
Cut in half and roll out with rolling pin as thin as possible without breaking up.
Form biscuits with biscuit cutter or glass and place on baking sheet covered with parchment paper. Press one almond in center of each and brush with beaten egg.
Bake at 350 degrees 15-20 minutes, until slightly golden at the edges.

Decadent Chocolate French Twist

Decadent Chocolate French Twist

Trick of the Trade- this makes the absolutely best Christmas morning French toast, assuming you actually have any left once you’ve baked it. Try slathered with whipped cream and raspberries.
The loaves will freeze wrapped in foil. Heat slightly before serving

Makes 2 large loaves

Dough
1 cup warm water (105° to 115°)

2 (1/4-ounce) package active dry yeast

1/2 cup sugar
1 egg, room temperature

1 cup milk, warmed

2 teaspoons salt

8 cups high gluten flour, plus more for dusting

In a large bowl, add the warm water and yeast. Stir to dissolve then add the sugar, salt, milk and egg. Whisk together until smooth. Stir in 2 cups of the flour and stir until smooth. Add two more cups of the flour and blend well. Add more of the flour until a dough has formed and is still soft put pulling away from the side of the bowl. On a smooth clean surface, sprinkle more of the four and turn the dough out. Knead until smooth, working in more of the flour as needed. The dough should be smooth and elastic. Place in clean bowl with a little oil and let rise till double. Punch down and let rise again. This will take about 3 hours.

Chocolate Filling
Mix all ingredients together
7oz bag semi sweet chocolate chips
2 cups dark brown sugar
1 stick (8 tablespoons) unsalted butter
2 teaspoons cinnamon
1 cup walnut or pecan pieces

Egg wash for top of loaf about 1/2 cup more nuts for garnish


Preheat oven to 375 degrees

On a lightly floured surface, divide the dough into two pieces. Roll one piece into a rectangle about 12x14. Cut in half lengthwise. Fill each piece with ¼ of the brown sugar/ chocolate filling in the center of the “log” and pinch together. Lightly sprinkle each log with flour and braid together. Place on a baking pan, preferable a 1/2 sheet pan or jelly roll pan with sides. (the filling oozes, see below)

Repeat with the second loaf and place on a second baking pan. Brush with egg wash and sprinkle with nuts. Let rise about 20 minutes or test by carefully pushing the dough with your finger. There should be a slight indentation.

Bake for about 30-40 minutes.

*If the filling oozes a little don’t worry, when you remove the bread from the oven, scoop the hot sauce with a splatula and spoon over the bread

Party Perfect

Good friend Linda Caivano, owner of Events by Amore in Tampa, wowed the pros at a NACE benefit. Impressing a room full of other planners and caterers is no easy feat. Here’s what BizBash Florida had to say. Kudos!

“Food stations offered goodies for guests to sample while they perused the
vignettes lining the tent walls. Events by Amore mesmerized guests with
hors d'oeuvres; in particular, their Ahi-tuna-and-pineapple "shooters"—
sushi-like rolls skewered with a pipette filled with plum sake—were popular
among attendees.”
http://www.bizbash/fla.com
http://www.eventsbyamore.com/

Dinner in the Sky? Oh MY!

Kimberley Lovato, editor of "A Broad in Belgium" just sent me this. How cool is this? I thought the underwater restaurant was creative but this truly is an uplifting event.

Transform an ordinary meal or office party into a magical moment that will leave guests hanging. Literally. Dinner in the Sky takes place at a table suspended at a height of 50 meters by a team of professionals. (Thank God there are professionals). Pricey but for those looking for that once in a life time experience, here is your chance. What if you have to go to the bathroom? I'm just asking. Acrophobes need not apply

http://www.dinnerinthesky.com/index.php