Honey Dijon Glazed Salmon and Buttery Sweet Potatoes with a 2020 Finger Lakes Semi-Dry Riesling by Hermann J. Wiemer Vineyards

Salmon! Yum! Yum! Such a beautiful nutrient-packed fish! I love cooking a salmon filet using a quick high-heat method of baking/broiling on cast iron. It creates such a crusty flavorful exterior while preserving a succulent melt-in-your-mouth flakey inside. And, as far as I’m concerned, savory fatty salmon goes hand and hand with sweet glazes! TheContinue reading “Honey Dijon Glazed Salmon and Buttery Sweet Potatoes with a 2020 Finger Lakes Semi-Dry Riesling by Hermann J. Wiemer Vineyards”

A Delightful Three Course Meal with Finger Lakes wines by Heron Hill

Pasta Durum Whole Wheat Spaghetti and Broccoli with a 2020 Pinot Gris by Heron Hill A simple garlic and oil sauce tossed with blanched broccoli and spaghetti. This Pinot Gris is well rounded and soft on the palate with lush notes of stone fruit, citrus accents, and moderate acidity. A delightful pair with this light-heartedContinue reading “A Delightful Three Course Meal with Finger Lakes wines by Heron Hill”

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.”

“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””

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””