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Eww Du Partie

December 3, 2010 / / 0 Comments

The holiday season is rife with nostalgia. It’s a time to remember loved ones who have moved on to greener pastures, holidays-past, and, in my case, “partying”-past. I remember one of the many times my folks came to pick me up from college for some sort of break. If you went to college, you certainly recall those “hurray-finals-are-over/pre-home-for-the-holidays” soirees that occurred throughout the dorms, frats, and dilapidated student-houses for about 3 weeks prior to departure. Ah, youth!

I’m not sure whether to blame it on weak laundry detergent or our temporarily elevated BACs from weeks of celebration, but on one of those parent pick-ups, we loaded our gear in the trunk and jumped in the car only to be greeted with “Wow, you two smell like old party.” What does this have to do with the price of eggs? Well, this morning I jumped in my car and smelled “old party”. Intrigued? I thought so.

What might be the source of this aroma you ask? Well, intern entourage-member, Abbie, and I went to Skye Wednesday night, and although my bar-tab featured just 1 Grey Goose and a few glasses of wine, apparently my lymphatic system felt it necessary to…well, do whatever it is that a lymphatic system does…via my pores. Needless to say, it brought college-memories of antics and inebriation flooding back.

I have no intention of regaling you with stories of my youth, but I must tell you that I felt pretty special sipping my martini (from a real glass—not a plastic cup) as Chef Scottie Tompkins of Skye regaled me with stories of his youth. College, keggers and frat parties don’t hold a candle to full-blown culinary apprenticeships and the ‘situations’ these boys and girls got into. The years they’ve spent building skill, knowledge, and memories could fill several volumes – pictures not included.

Scottie is one of those big, kind-of-scary Chefs, who isn’t really scary at all—that is, unless you’re a rattle snake (or Len Rueben) and he’s got a cleaver. (apparently there are pictures of this). His favorite food is pizza and when asked about the highlights of his career, Scottie says it’s the “Thank You”(s) from former interns and employees that make it all worthwhile.

Chef Tompkins has been at this business for a long time and most certainly knows his stuff. Skye is a little star in Peoria and has a vibe that is in short supply in the food and club scene: Think big band-era hits a really cool, hip Parisian bar. Supper club with added zip comes to mind, as well. Who doesn’t love a joint with great cocktails, an awesome Happy Hour and a piano bar?

We were having so much fun talking that the only thing we ate were a few macaroni bites and a shrimp or two. While tasty, it apparently wasn’t quite enough to soak up the vodka/wine combo, but I’ll tell you what – I’ll endure “odeur du old partie” anytime as long as I get to sit and swap tales with the likes of Scottie Tompkins. Thanks, Chef!!

The Weekly Whet: The After-Dinner Winner

December 3, 2010 / / 0 Comments

Nothing says “closing time” like the smell of coffee brewing and the return of harsh lighting. Generally, this sudden return to reality yields a mixture of terror and discontent–terror from the people who see what they were about to go home with, and discontent from those who just want to finish their brews and shots in the cave-like atmosphere of the dive-bar.

I think it’s high-time that we stop associating coffee with negative things like hang-overs and “closing time” and include it in the festivities! Coffee doesn’t have to be the geeky, hall-monitor of the drink-world. Add some liquor to him, and I’m sure he’ll drop the clipboard and whistle. Try this one on for size, but please walk–don’t run–to the liquor cabinet:

Ingredients

  • 1/4 oz coffee liqueur
  • 1/4 oz orange liqueur (like Grand Marnier)
  • 1/2 oz Brandy
  • ~6 oz Coffee (more or less to taste)
  • Whipped Cream

Add liqueurs and brandy to coffee. Mix well, and top with whipped cream.

For a fancier look, serve this mixture in a Brandy Glass rimmed with sugar.

As always, enjoy responsibly. Cheers!

Find more great cocktails like this one at www.thatsthespirit.com

Maintaining Healthy Habits During the Holidays

December 1, 2010 / / 0 Comments

by Katie Haarala

Here they come, ready or not! Family, friends, fa-la-la-ing: What’s not to love? Oh yeah–those holiday pounds that come with all the FOOD! Food is EVERYWHERE during the holiday season; everyone is testing his or her inner-Rachael Ray, bringing treats to every social gathering. These treats send us into a sugar frenzy one moment, and then heading for the couch to enter potato-mode when that “high” wears off. 

On average, studies have shown that people gain about 1-5 lbs over the holidays +1 lb? Not so bad, you say? Well, one pound of fat is equal to 3,500 calories, and if those calories aren’t expended beyond your daily caloric equilibriums by NEXT holiday season when you will probably gain ANOTHER pound (or five)–well, this trend could result in a weight gain ranging from 10-50 lbs. in the next 10 years.  Woops! Didn’t see that creep up!

Of course, holiday weight gain is not inevitable; it just takes a little strategizing, planning, and less pumpkin pie cheesecake (Darn you, mother, and your luscious dessert!)  Your main goal over the holiday season should be to maintain your weight.  You are given the “go-ahead” to enjoy the delectable deserts and dishes that are associated with the holidays.  Just do so in moderation. Moderation does not mean you can have a 3rd sugar cookie— No, I do NOT care if they are adorable snowmen with little confectionary carrot noses- put Frosty down!  Your waistline will thank you.  Ok, now that that’s settled – onward!

Here are just a few tips to allow you to enjoy the holiday season without having to let out your belt buckle:

**Try not to hangout by the food table.  You’ll find that Frosty’s alluring voice will be even stronger if he is within reach.

**Check out the entire selection of food before you start piling the goodies on.

**Find the items that you really want and choose those first. You may want the entire table of treats, but that doesn’t mean you can eat the entire table of treats. Stick with 1-2 that tickle your fancy the most.

**If you are the host or hostess, make sure to include healthy options for your guests such as vegetable and fruit trays with nutrient-dense dips like hummus.  It will add color and nutrition to plates full of calorie-dense appetizers.

**Do not try to “save up your calories” by skipping meals throughout the day. This will leave you famished and inevitably lead you to eat a few too many “Frosties.” Reminder: that carrot nose does NOT count for a vegetable.  Nice try,though.

**Sip water in between alcoholic holiday beverages or punches.  This will leave you hydrated and with less calories consumed by the end of the night.  It’s understood that a couple cocktails in, your “tough-as-nails-no-I-won’t-have-another-goodie” mindset will relax and turn into “hey-sure-why-not?-it’s-the-holiday-season! Cheers!”

**Stick to your healthy habits! Continue on with your exercise routine.  If you don’t have one, start. Seize the day, people! Continue with those fruits and vegetables I KNOW you are consuming every day.  Right? RIGHT!? Good.

**Turn those shopping sessions into an activity packed session, too! Burning the bank account AND calories at the same time! What could be better? Park in the farthest parking spot.  Turn the leisurely walk in between stores into a brisk, sweat-breaking venture that will make that piece of pumpkin pie eaten last night tremble.

**Understand that there will be a couple times throughout this splendid season where you will want to splurge a little.  That is FINE! As long as you don’t overdo it and plan accordingly the rest of the day. Make sure you get in a workout and have low-calorie, nutrient-packed fruits and veggies at the other meals of your day.

Mainly, just remember that you are in control and the holiday pounds are not inevitable. Be a smart planner and a smart eater; you can enjoy the holiday festivities without affecting your health or the scale!

Happy Holidays and Eat Intelligently, Friends!

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kathryn Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

 

 

 

The Swiss Don’t Miss: The Wines of Switzerland

November 30, 2010 / / 0 Comments

by Michael Cervin

If I mention Switzerland, you’re apt to picture skiing the Alps, hot cocoa served by a pig-tailed young lass, or that goofy Ricola commercial. What you don’t think about is Swiss wine. Pause. Do a double take: Swiss…what? Yes, the Swiss have made wine since the Romans showed up, though less than two percent of it is ever exported. The Swiss consume almost all of their own wine, so to find this coveted substance, one needs to find Switzerland—which just so happens to be one of my favorite countries to visit.

One of the wineries I had a chance to visit while in Switzerland was the Vignoble Cousin Winery located in the village of Concise near the shore of Lake Neuchatel, about an hour east of Geneva. Guy Cousin has taken the reins of the family business from his father and represents the new demographic of Swiss-winemaker. Guy’s father was a traditional winemaker, using many of the indigenous grapes grown in Switzerland to make hearty but fairly flat wines. In addition to being young and handsome, Guy, is the breath of fresh air that the old family winery needed; he created a new style of wine, indicative of the changing market in which wines that are bright, fresh, higher in alcohol and fruit are in high-demand.

Guy Cousin explaining his winemaking technique

For his efforts, he’s gaining new fans and younger supporters and will likely cause the world to reconsider Swiss wines. Perhaps the most remarkable wines he makes these days are his Cuvee Manoe and the Gaya Reserve. The Cuvee Manoe, a blend of Chardonnay, Sauvignon Blanc, and Pinot Blanc, is a viscous dessert wine with notes of mango and honey, whereas the Gaya Reserve, a blend of Gamaret, Merlot and Cabernet Sauvignon, is a spicy, smoky red wine with a nice acidity.

The Lavaux wine region is a steep, terraced shoreline dotted with a patchwork of vineyard blocks located between the cities of Lausanne and Montreux on Lake Geneva. There you will find the best-known wine region in Switzerland, which now doubles as a UNESCO World Heritage site.  It’s nearly impossible to take your eyes off this thousand-year-old geographic wonder. Over time, the hillsides were carved out and old stone walls were erected to demarcate various vineyards. The steep incline of the vineyards on the hillsides necessitates that grapes be hand-harvested, and the walls must be repaired each year lest they tumble into the lake.

 

Terraced Vineyards of Lavaux

Though Lavaux gets a blanket of snow in the winter, the summers are warm enough that the sun reflects heat off the lake, aiding vine growth. The stone walls store that heat and release it during the night. The main wine here is Chasselas, which is made from a simple white grape with a mild acidity. It is ideally paired with the local cheese fondue. Other Swiss wines include the familiar Pinot Noir, and Syrah, along with some “funky” varieties like Kerner, Plant Robert, and Gamaret. These are deep, rustic red wines which lack the finesse of a Merlot, but carry a pronounced pepper note and rough hewn texture. Besides, you’ll never find these in the States.

The newly opened Vinorama is the single best spot to sample the wines of the region. There are about 20 wines available for tasting at any given time, and about 250 bottles of wine for purchase. The average bottle is priced at about 20 USD—quite a deal for such an excellent product. Some of the best I recently tasted came from Dezaley, and St. Saphorin, two producers that are creating deep, rich, and flavorful wines. If you’re visiting Lake Geneva, check it out. You’ll park near the lake, and then amble through a tunnel under the street to access the blocky-grey building that is now sitting on the former site of a mill that was previously in operation since the 15th century!

The Exterior of Vinorama

Once inside, you can peruse the main room which is filled with wines of the area, or you can trek upstairs for partial views of the lake. If you want to make it an educational experience, you can proceed downstairs for a 22-minute, well-produced film that chronicles the life of a Swiss winemaker.

You can purchase a flight of three Chassleas for 12 Swiss Francs (they do not operate on the Euro), about the equivalent of $12 U.S. That might seem steep, but it’s on par with a Napa Valley tasting. Whites, reds and dessert wine selections rotate every 1 to 2 weeks and Vinorama is open Wednesday through Sunday.

The Main Room of Vinorama

Check out Swiss wines at www.lavaux-vinorama.ch

About Michael

Michael Cervin has been writing about the wine industry for over a decade from his home in Santa Barbara, California. His publications include Decanter, Wine & Spirits, Wine Enthusiast, The Tasting Panel, Wine & Dine, Wine Country This Week, Santa Barbara Magazine, IntoWine.com, and more than 60 other publications. He is the restaurant critic and travel writer for the Santa Barbara News-Press. His wine and food judging experience has included The Best of Vinho Verde in Portugal, the Monterey Wine Competition, the California Central Coast Wine Challenge, The Taste of Rum Festival in Puerto Rico, the Firestone Chef’s Challenge (with celebrity chef, Bradley Ogden), the Berkeley Springs International Water Tasting, the Paso Robles Winemaker’s Cook-Off, and many other competitions. Michael is the author of the Moon travel-guide Santa Barbara & the Central Coast and is a co-author of the Moon wine travel-guide, Moon California Wine Country, to be released in April 2011. His first book, Generous Fiction was released in 2009. Check out his wine, food, and travel photo-blog: www.CervinItStraight.com and www.MichaelCervin.com

Add This Book to Your Collection:

Michael’s latest book will hit bookstore shelves nationwide on October 26, 2010. The Moon handbook, Santa Barbara & The Central Coast, “is the most comprehensive travel book to date covering Santa Barbara and Santa Barbara wine country, as well as Ventura and Ojai in Ventura County, Morro Bay, Cambria, San Luis Obispo, and Paso Robles,” says Cervin.

The book details the best area wineries, choice places to eat and stay, and things to see and do from the usual (Mission Santa Barbara, Morro Rock, Hearst Castle) to the unusual (Bubblegum Alley in San Luis Obispo, the Frog Wall in Santa Barbara, Ojai’s Pink Moment, and Morro Bay’s Black Hill).

 

Savory Choice’s Classic Turkey Soup

November 26, 2010 / / 0 Comments

Now that you have picked that carcass clean, you can roast the bones, prepare your mire poix (carrots, celery, and onions–a little garlic never hurt too), hang your sachet d’epices (parsley stems, whole cloves, peppercorns, thyme, and a bay leaf in a cheese cloth-sack) from your biggest stock pot, add water, and simmer all the ingredients for hours! Sound like a lot of work? Don’t worry!

If your carcass is actually on its way to the landfill right now along with your skinny-pants, you can substitute a good stock straight from the store for this one, and as usual, we recommend Savory Choice.

Ingredients

  • 1 gallon homemade turkey stock or 3 pouches Savory Choice Turkey Broth Concentrate
  • 1 carrot diced
  • 1 onion diced
  • 3 stalks celery diced
  • 2 T Olive Oil
  • 3 cloves garlic
  • 2 t poultry seasoning
  • 1 14oz. can tomatoes, diced and seeded
  • 1-1/2 lbs of white and dark turkey meat
  • 2 bay leaves
  • Turkey carcass (optional)
  • 1 cup white wine
  • 1 gallon water (if you are using Savory Choice Broth Concentrate)
  • 1-1/2 T salt
  • Black pepper to taste

In a 2 gallon pot over medium heat, heat the olive oil, add the onions carrot and celery. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and bay leaves. Continue to cook for an additional 2 minutes, add the Stick Pouches (or your stock), water (if using the pouches), wine, carcass, and poultry seasoning. Bring to a boil and allow to simmer for 20 minutes. Add the tomatoes, turkey meat, salt and pepper. Increase heat, bring back to a boil and turn down to a simmer. Simmer for an additional 10 minutes. Serve warm.

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE

The Weekly Whet: Masala Chai Iced Tea

November 26, 2010 / / 0 Comments

I will begin this “weekly whet” with an apology to all of you nuts out there who are well on your way to completing your holiday shopping: I’m sorry. I’m sure you would have appreciated this week’s drink recipe at 5 AM.

Alright—you’re not crazy—just proactive! While you’re kicking back listening to the fire crackle (or insert other picturesque holiday scene here) on December 24, I’ll be running around the mall, cursing myself for sleeping in on Black Friday. But for now, I’ll push that imminent stress aside and enjoy my Chai iced tea from the comfort of my bed while you are out sucker-punching your fellow shoppers.

Ingredients

  • 1-2 Tablespoons of Ceylon Tea Masala Chai (see their link on the site) placed in tea ball or other straining device, or substitute 1 tea bag
  • 1 Tablespoon sweetened condensed milk
  • 1 Tablespoon sugar
  • 1 teaspoon milk
  • 1 Cup hot water

Pour hot water over the tea bag or ball and allow tea to steep to desired strength (2-5 minutes). In another glass, mix sugar and sweetened condensed milk. Stir to dissolve the sugar. Fill the glass with ice and add the tea (NOTE: The melting ice will dillute the tea, so you may want to allow it to cool quite a bit before adding it to the glass with the ice and milk). Stir the tea into the sweetened condensed milk and sugar and top it off with a little more milk. Enjoy!

 

 

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