Caprese Salad
Prep Time: 15 minutes

1 LB fresh mozzarella cheese
4 Each large, fresh tomatoes
1/2 Cup loose packed fresh basil(torn)
Sea Salt
Fresh cracked pepper or peppercorns
1 1/2 TBSP Balsamic Vinegar
4 TBSP Extra Virgin Olive Oil(EVOO)

Slice tomatoes about 1/4 inch thick and spread out on a plate.

Slice thin rounds of the mozzarella cheese and place on top of tomatoes. Sprinkle with fresh basil.

Combine balsamic vinegar and EVOO. Pour over the top of the mozzarella cheese and tomatoes. Sprinkle with sea salt and cracked pepper to taste. Serves 6. Wine Pairing: Chardonnay, Riesling or Sauvignon Blanc.

Easter Dinner......

With Easter fast approaching I was kind of curious to see what everyone else is doing for their Easter dinner. Do you do something traditional every year like most people do for Thanksgiving and Christmas or is something different all the time? This year for Easter with my folks I am doing a pork loin, with fresh asparagus and mashed potatoes with an old family gravy recipe that I haven't had in years(in fact I can't remember the last time) and have never made before, but am excited to tryout. Anyway send me a note about what you are having(I am always looking for ideas) or just check back and maybe pick up a few ideas of your own. Looking forward to hearing from you all.

Listed below is my recipe for "crustless quiche". For those of you that enjoy the family brunch and want to add something a little different than just plain old scrambled eggs.

Crustless Quiche
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Other Time: 5 minutes

10 Each eggs
1/2 Cup butter(melted)
1/2 Cup all-purpose  flour
1/4 tsp salt
1/8 tsp ground black pepper
16 oz cottage cheese
24 oz Diced green chili's
  8 oz Diced/cooked ham(optional)
16 oz Grated cheddar cheese(divided)

PREHEAT OVEN TO 400 DEGREES

In a large mixing bowl, whisk eggs until fluffy. Add melted butter, flour, salt and stir until well mixed.

Stir in cottage cheese, green chili's, diced ham(optional) pepper and half of the shredded cheddar cheese.

Lightly grease a 9x13 baking dish and pour mixture in. Top with the rest of the cheddar cheese.

Bake at 400 degrees for 15 minutes. Turn oven down to 350 degrees and continue to bake another 30-40 minutes, until eggs are firm.

Cool on wire rack or cutting board for 5 minutes before cutting and serving. Serves 6-8. Wine Pairing: Chardonnay or Shiraz.

Greg, this is for you........

This post comes as a recommendation from a friend of mine asking for some help for those of you that are not as skilled in the kitchen. He is looking for an easy recipe that he can make for Easter and I think I have a couple of  suggestions that can be whipped up in no time and still make him look like a hero in the kitchen.

For the main course I would start either with a fully cooked, spiral sliced ham, that just needs to be reheated before serving or a small turkey breast that can be cooked in about an hour. Now I realize that this doesn't sound all that exciting, but add to that some twice baked potatoes(recipe below) your favorite vegetable some fresh baked dinner rolls, and a nice bottle of wine and your guest will think you spent all day in the kitchen. For dessert you can get some pre-made short cakes and top them with fresh cut strawberries and whipped cream.

Hope this helps my friend. Don't hesitate to call me if you have any questions.  

Twice Baked Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

2 Each large baking potatoes
4 Slices bacon
1/2 Cup Sour cream
1/4 Cup milk
2 TBSP butter
1/4 tsp salt
1/4 tsp ground pepper
1/2 Cup grated cheddar cheese(divided)
4 Each green onions sliced(divided)-optional

PREHEAT OVEN TO 350 DEGREES

Wash potato skins. Bake in 350 degree oven for 1 hour.

In a large fry pan over medium heat cook bacon until it starts to brown and crisp. Drain on paper towel, crumble and set aside.

When potatoes are done cooking, allow them to cool for 10 minutes. Cut potatoes in half lengthwise and scoop flesh into a large mixing bowl saving the skins. Add sour cream, milk, butter, salt, pepper, half of the cheddar cheese and half of the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into skins. Top with remaining cheese and green onions and bacon.

Bake for another 15 minutes until heated through and cheese on top is melted. Serve hot.

THESE POTATOES CAN BE MADE THE DAY BEFORE AND REHEATED THE NEXT DAY IF DESIRED.

Recipe Calculator

Several of you have asked for this information, and  I finally had the time to post it. Most of the recipes I post are for a standard family of four, unless otherwise stated. However many of you want to feed more( or less) people than the recipe calls for so I have added a recipe calculator to my recipes page. There are several of these calculators available on line but the one I found the easiest to use and understand(and I tried quite a few) is one from Chefben.com. Just click on the recipe calculator at the top of my recipes page and it will link you directly to this tool. Just follow the instructions and you will be well on your way to creating an intimate dinner for two, or a feast for 100.

How to Store Wine Properly

Since most of us simply buy our wine from the grocery store, without much idea how to store it properly, what do you do when you buy that great bottle of wine? The fastest way to ruin a great bottle of wine(any wine) is to store it incorrectly. Storing your wine properly will help to ensure the fullest possible flavor, whether you are drinking it later today or years from now.

Before Opening-

• Keep it in the dark- Store all wines away from light, especially direct sunlight and fluorescent fixtures. UV rays can cause wine to be "light struck" giving them an unpleasant smell. Darker bottles help, but UV rays will eventually penetrate the glass and ruin the wine over time.
• Store corked wines on their sides- The cork is meant to be kept wet to help keep the bottle sealed properly. If you store them upright for a long amount of time the cork will dry out and air will eventually get to the wine, spoiling it. This does NOT effect the wines with screw caps or the new "green" wines that are in the cardboard "bottles".
• Keep the temperature constant- Wine storage temperatures should never be higher than 75 degrees, because they will start to oxidize. Temperatures should remain as constant as possible. The greater the changes in temperature the more a wine will suffer. The temperature should never fluctuate more than 5 degrees a year, especially with red wines, which suffer more due to temperature related problems than white wines.
• Do NOT move it- Try and store your wines so they are easily reached without disturbing the other wines. Try not to move the bottles at all once stored, until ready to drink.
• Isolate your wines- Remember that wine "breathes" so do not store it with anything that has a strong odor to it, as it could permeate through the cork over time and taint the wine. A well ventilated area will also help protect the wine.
• Adjust temperature BEFORE serving- Different wines taste best at different temperatures, which may vary from the way they were stored. Before serving allow each wine to rise or fall to the appropriate serving temperature:

                    Blush, Rose and Dry White Wines:  46-57 degrees

                    Sparkling Wines and Champagnes:  43-47 degrees

                    Light Bodied Red Wines:                  54-57 degrees

                    Full Bodied Red Wines:                    59-66 degrees

After Opening- 

• Store open White wines in the refrigerator. This will help extend the life of the open bottle between 3-5 days. Make sure to cork the bottle tightly to reduce their exposure to air.
• Leave Red wines out. As long as it is corked and stored in a dark place you shouldn't have to worry about it going bad for a few days.
• Never store your wines next to fruits, vegetables or cheese, since this could potentially cause the wine to mold.