Chabernet

Another Glass of Chabernet

Red Chili Paste

September 16, 2014 by chabernet Leave a Comment

Aji Molido con Aceite RED CHILI PASTE   To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or canned, or boiling water Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap. (To Read more [...]

Filed Under: Cooking, Travel

Salsa Guasacaca

September 15, 2014 by chabernet Leave a Comment

SPICY AVOCADO SAUCE To make about 11/2 cups of sauce 1 small ripe tomato 1 large ripe avocado 1/4 cup olive oil 1 tablespoon red wine vinegar 1/2 teaspoon red chili paste or very finely chopped, seeded, fresh hot chili 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely diced green pepper 1 cold hard-cooked egg, finely chopped 1 tablespoon finely chopped fresh parsley 1 teaspoon finely chopped fresh coriander ( cilantro)   This is a favorite of Venezuela.   Cut out the stem of the tomato, then slice the tomato in half cross- wise. Squeeze each half gently to extract the seeds and juices, discard them, and chop the tomato into 1/4-inch dice. Cut the Read more [...]

Filed Under: Cooking Tagged With: Guacamole

Ceviche

September 14, 2014 by chabernet Leave a Comment

FISH MARINATED IN LIME AND LEMON JUICE   Peruvian Version To serve 6 1 cup fresh lime juice 1 cup fresh lemon juice 4 dried hontaka chilies, seeded and pulverized with a mortar and pestle 2 red onions, sliced 1/8 inch thick and separated into rings 1/4 teaspoon finely chopped garlic 1 teaspoon salt Freshly ground black pepper 2 pounds grey sole fillets cut into 1- inch pieces, or substitute any other firm white delicately flavored fish 3 large sweet potatoes.-unpeeled 4 ears fresh corn, shucked and cut crosswise into 1 1/2-inch rounds 2 heads Boston or romaine lettuce, washed, separated into leaves, and chilled 2 fresh hot red chilies, washed, split, seeded, deribbed and cut lengthwise Read more [...]

Filed Under: Cooking

Oxtail Stew

September 13, 2014 by chabernet 9 Comments

Do you know that phrase, "lip smacking good"? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it turns into gelatin. The cooked gelatin actually coats your lips and tongue - hence the expression. Here is our recipe for Oxtail Stew: Make sure you have the proper pots and pans. Puns and clever sayings by a former Airline executive Read more [...]

Filed Under: Cooking

Wood-Fired Pizza

August 19, 2014 by chabernet Leave a Comment

I stumbled upon a blogger who questions whether Wood-Fired Pizza is inherently any better than the more typical baked product. In our experience (which is mostly in Italy), the thin-crust perfect pizza is almost always wood-fired. Here are a some shining examples from the USA. The Diavolo, which is topped with tomato sauce, sopresatta, roasted peppers, crushed red pepper flakes, and mozzarella. Connies Pizza has a unique pie-like top crust Spinach with Browned Onions, Roasted Peppers, Kalamata Olives and Feta Cheese Flying in First Class on a major airline The anchovy pizza at City House, Nashville Keep it simple with the margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil ,fresh basil, Read more [...]

Filed Under: Cooking Tagged With: Pizza

Food Network Tipping Point

August 10, 2014 by chabernet Leave a Comment

I  was just commenting to Mrs Chabernet that Food Network appears to have been hijacked by Guy Fieri who ordered them to run all his episodes back-to-back. Lo and behold, Salon Magazine has just published a story titled "How one man destroyed the Food Network: Guy Fieri has made culinary TV into a viewer’s hell" Could this signal a tipping point for the highly successful Food Network and now every cooking show will be Triple-D'd? This reminds me of the Shoe Store theory in the Hitchhiker's Guide to the Galaxy: an economic theory that draws a correlation between the level of economic (and emotional) depression of a society and the number of shoe shops the society has. The theory is summarized as such: as a society sinks into depression, Read more [...]

Filed Under: Cooking Tagged With: Food Network

Sourdough Baguettes

July 23, 2014 by chabernet Leave a Comment

Inspired by Julia Child. From my Sourdough Bread Recipe with Sourdough Starter.

Julia Child perfected the folding of the dough
Doubled in size and ready to slash
Loaves scored and ready for the oven
Remove from Pan to cool

Baguettes hot from the oven
Sourdough Perfection

Sourdough loaves left to cool

Filed Under: Cooking Tagged With: baking, Julia Child, sourdough

Sourdough Bread Recipe

June 3, 2014 by chabernet 9 Comments

Please accept our apology for the delay in providing this bread recipe after whetting your appetites with stories of wild yeast. You might recall our prior posting regarding foraging for Sourdough yeast. Hopefully you have had success in culturing your own variety of wild yeast or have obtained a Mother starter. In any case, let’s get started with Sourdough Bread Baking 101. We have tried many recipes for baking Sourdough loaves of the years, but none came close to our “Ideal”: the classic Sourdough of San Francisco. Throwing caution to the wind, we went back to the Fountainhead of superb bread baking – Julia Child’s Mastering the Art of French Cooking Volume Two. I won’t recite her bread baking techniques here, but please Read more [...]

Filed Under: Cooking Tagged With: bread, dough, Julia Child, kneading, sourdough

Best Pork Chili

June 2, 2014 by chabernet Leave a Comment

The issue with most recipes for pork chili is that you either wished you had cooked beef chili, or you go running for the tortillas to turn the shreds of pork into chili verde burritos. This recipe stands on its own as a delicious alternative to beef. The secret is the use of boneless Country Style Ribs. Country-style ribs are more like pork chops, more meaty and less fatty than real ribs. When sliced into half inch cubes and cooked low and slow, you end up with a chunky, meaty, chili that might just win you some praise at home. If you can't decide between and red or white wine, just go for the Chabernet. Actually, beer will wash this dish down just fine. Read more [...]

Filed Under: Cooking Tagged With: Country Style Ribs, Pork Chili

Thin Crust Pizza in Italy

May 30, 2014 by chabernet Leave a Comment

Pursuing Perfect Pizza - one bite at a time. We usually steer clear of any snobbery in regard to Food and Wine, hence our choice of "Chabernet" as our mast head. If there is an exception to our rule, it would be Italian Thin Crust Pizza. This single dish might qualify as a Perfect Bite; perfection in a mouthful! Neapolitan pizza (pizza napoletana) consists of crust made from high protein flour, San Marzano tomatoes grown in the volcanic soil of Mt Vesuvius, Fresh Mozzarella cheese (from cows or water buffalo), then baked at high heat in a wood-fired oven. What an awesome Food Memory - The crunch, then the chew, of the yeasty crust with its touch of char followed by the creamy, salty cheese and the sharp acid of the tomatoes. Join us in a photo Read more [...]

Filed Under: Cooking, Travel

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