Breaded Pork Chop Cutlets and Dijon Bechemal Sauce, Baked Asparagus, and Roasted Carrots with a Finger Lakes Gruner Veltliner from Lamoreaux Landing.

Ahhh…Gruner Veltliner! Yes, this is definitely one of my favorite Finger Lakes whites. The whites in this region are just beautiful. The Finger Lakes produce balanced white wines that are crisp, clean, and fresh, with minerality and acidity unique to the region. Gruner Veltliner, a grape native to Austria, does beautifully in the cool climateContinue reading “Breaded Pork Chop Cutlets and Dijon Bechemal Sauce, Baked Asparagus, and Roasted Carrots with a Finger Lakes Gruner Veltliner from Lamoreaux Landing.”

Chicken Florentine, Roasted Seasoned Potatoes with a 2019 Finger Lakes Seyval Blanc

What a beautiful, simple, and yet elegant dish! Rich in flavor and in history! Originating from the birth of the renaissance period in Florence, Italy, this dish has an aristocratic history, but its ingredients are basic. The entire dish can be done in one pan so I consider it “peasantesque.”  I do not routinely cookContinue reading “Chicken Florentine, Roasted Seasoned Potatoes with a 2019 Finger Lakes Seyval Blanc”

A 2020 Finger Lakes Saperavi by Keuka Spring Paired with Hot Italian Sausage, Rapini & Melted Asiago On Top of Sliced Sourdough

I am very excited about this pairing! Why? Well, I’m on a Finger Lakes rustic red wine kick right now. As the weather gets warmer we will lighten things up a bit.  It is becoming apparent to me that just as the elegant Rieslings are the premium varietal in this region, It seems as thoughContinue reading “A 2020 Finger Lakes Saperavi by Keuka Spring Paired with Hot Italian Sausage, Rapini & Melted Asiago On Top of Sliced Sourdough”

“Tomatapie,” Sauteed Beans & Escarole, Paired with A Finger Lakes 2019 Baco Noir by Heron Hill

I just love “Tomatapie!” We can argue. . . Is it a South Jersey thing? Or, is it an Upstate New York thing? I say it’s absolutely both! Whatever the case may be, the key contrasting ingredients in “tomatapie” are what makes its fans go bonkers over it. I’m talking about creating a sweet “rawContinue reading ““Tomatapie,” Sauteed Beans & Escarole, Paired with A Finger Lakes 2019 Baco Noir by Heron Hill”

Roasted Chicken Quarter, Salt Potatoes, Baby Roasted Peppers, with a Finger Lakes 2017 Cabernet Franc by Villa Bellangelo

I just love the beauty of roasting a well seasoned aromatic chicken quarter and serving it up with some good sides and wonderful local wine! I also love local fare and simply cannot get enough of it! Being born and raised in Northern New Jersey, I cannot help but revert back to the local fareContinue reading “Roasted Chicken Quarter, Salt Potatoes, Baby Roasted Peppers, with a Finger Lakes 2017 Cabernet Franc by Villa Bellangelo”

“Utica Greens”

Ahhh…Utica Greens! This one is unique! I just love local fare. Being born and raised in New Jersey (now an Upstate New Yorker) we have our share of local classics. But, Utica Greens is just one of those dishes that I just can’t get enough of. It’s such a delectable and different way to enjoyContinue reading ““Utica Greens””

Lemberger (AKA “Blaufränkisch”) with London Broil, Utica Greens and Baked Polenta

I’ve been chomping at the bit to post my first in-depth wine paring that works with my style of cooking. In this case, it was the wine that drove the idea for the meal. I love Finger Lakes Lembergers! (AKA Blaufränkisch). So I did a little research online to see what’s to be said aboutContinue reading “Lemberger (AKA “Blaufränkisch”) with London Broil, Utica Greens and Baked Polenta”

Stuffed Pork Loin “Braciole Style”

Oh boy do I love braciole! As a small child, I remember the meatballs, sausage, and braciole would be on the table steaming from being cooked in the Sunday Gravy all day! Most of the kids would go for the meatballs. I went straight for the braciole! Both beef and pork braciole were made byContinue reading “Stuffed Pork Loin “Braciole Style””

Roasted Pork Shoulder “Porchetta Style”

“Porchetta!” I love the herbs and spices used for roasting this pork dish! So perfumy and with just a little bit of “heat,” it’s like no other pork dish! I have seen many types of recipes titled “Porchetta.” Online, one of the most popular seems to be a pork loin wrapped in a pork belly.Continue reading “Roasted Pork Shoulder “Porchetta Style””

Homemade Manicotti

Yum, yum, yum, & yummy! When passionate about cooking, it’s hard to say what your favorites are. But, certain things I just get so much satisfaction and pleasure out of a making. And, manicotti is one of them! With manicotti, my moment of zen is affirmed when I open the oven door and get hitContinue reading “Homemade Manicotti”