7 medium potatoes, peeled
1/2 of a  yellow onion
Half a dozen large eggs (use a dozen if you are using only egg whites)
Olive Oil (for frying)
Salt to taste

Directions:
Peel, chop, and sauté the onion on low heat until pieces are almost clear.
While onion is cooking, cut the potatoes into half and then slice pieces approximately 1/8″ thick.
Once the onions are ready, increase to medium heat
Add more Oil
Add the potatoes.
Add salt
Spread mixture evenly across the pan’s surface.
Note: The oil should almost cover the potatoes. Adjust heat to assure that the potatoes do not burn
Leave in pan until the potatoes are cooked. Potatoes are ready when they are easily broken with the spatula
Remove from the pan with a slotted spoon or spatula and place in a bowl.
Remove excess oil
Pour eggs (already beaten) into the potato onion mixture. Mix together with a large spoon.
Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat.
Once the pan is hot, stir the potato mixture once more and then evenly spread into the pan.
Allow the egg to cook around the edges.
Then you can carefully lift up one side of the omelet to check if the egg has slightly browned
Note: The inside of the mixture should not be completely cooked and the egg will still be runny
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.
Cautiously take the frying pan over the sink. Place a large dinner plate (big enough to cover the opening of the pan) upside down over the frying pan

With one hand on the frying pan handle and the other on top of the plate to hold it steady, cautiously and quickly turn the frying pan over so the omellete is on the plate.

Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan
Slide the omelet into the frying pan,using a spatula to catch any egg mixture that runs out.
Use the spatula to shape the sides of the omelet. Let the omelet cook for an additional 3-4 minutes.
Turn the heat off and let the tortilla sit in the pan for 2 minutes.
Optional:  Garnish with tomatoes, sauce or other vegetables.

Divide chocolate chips among 4 ¾ cup custard dishes so there is a single, even layer in each dish.  Ladle cream mixture over chocolate.

Place the dishes in a baking pan and add enough water to the pan to come halfway up the sides of the dishes.  Bake until just set in the center, about 1 hour.  Remove dishes from the pan and cool.  Cover and chill overnight.

When ready to serve, sprinkle the ½ tbs of sugar evenly on top of the 4 dishes.  Broil (or use a torch), watching carefully, until sugar melts and browns slightly, about 2 minutes.  Cool 5 minutes before serving.

Wine Pairing: Moscato d’Asti

Most of us often enjoy a sweet wine with dessert, but are sometimes shy due to the usually high alcohol content of most dessert wines.   We’ve all been there, after a wonderful meal and a few glasses of wine, do we really need another glass with acolohol contents as high as 19%?  Next time, try this low alcohol alternative by itself or a yummy dessert.



Country::  Italy
Region:  Asti
A DOCG in the southeast portion of Piedmont.  This region was formerly named Asti Spumante for its most popular sparkling wine, but renamed Asti when promoted from DOC to DOCG status

Grape: Muscat (Moscato Bianco)
Vintage: 2008+, drink young, within two years.

Interesting Facts:
What makes Moscato d’Asti different from Asti Spumante?
The fermentation for Moscato d’Asti is stopped earlier in the process then for Asti Spumante.  This causes the residual sugar content to be higher, but the alcohol level and effervescence to be lower.

Tasting Notes:
Aroma and taste
Moscato d’Asti is an aromatic semi-sparkling wine, with a complex bouquet and mild level of sweetness which is pleasantly counterbalanced by a lively acidity.
Alcohol
Low, 5.5%
Color
Beautiful golden yellow

Example Bottle of the month:  La Spinetta, Moscato d’Asti, 2008 “Vigneto Biancospino”

Wine Food Pairing:  Crème Brulew

The summer winds are blowing in and preparing us for warm evenings full of outside dinners, happy hours, and barbeques with friends.   That’s why we decided to dedicate this article to an enticing, refreshing beverage that is light and delicious.

Before we get into the details of this month’s tasty concoction, let’s review a little history….

Giovanni Bellini was a Renaissance artist who was most well known for his use of rich colors.  Centuries after his death, his use of passionate orange and peach tones were still inspiring one particular Italian bartender.

Harry’s Bar in Venice, is a well known local haunt for many travelers.  It’s warm and inviting ambiance often attracted famous patrons such as Ernest Hemingway and Orson Wells.  In the late forties, the bar’s founder, Giuseppi Cipriani, creatively decided to take the popular Italian tradition of marinating white peaches to a whole new level by combining this lush nectar with Prosecco. 

This sparkling wine cocktail became such a hit that Giuseppi’s customers demanded it be given a name.  Since Giuseppi took pleasure in the vibrant peach and orange shades from Giovanni Bellini’s paintings, he decided to name his similarly warm colored drink the Bellini. 

Now that we’ve covered the history of this drink, let’s make sure you know just how to make it for your next outdoor event! 

Prosecco is an Italian white grape that is most often used for Spumante.   Since Prosecco is made using the charmat method, it can be distributed at a lower cost than those sparkling wines made by the method champenoise.  The charmat method is still a respectable method of producing sparkling and therefore will not induce the much feared “champagne headache“.  

Like most sparkling wines, there are a variety of label terms used to illustrate sugar content:  Brut, Extra Dry, Sec, Demi-Sec.  These are listed in order from lowest amounts of residual sugar to highest. 

Since the nectar of the peaches is so sweet, this cocktail is best mixed with a drier Prosecco.  Specifically, we recommend the following easy to find options:   NV Zardetto, Brut (approximately $12) and NV Borgo Macredo, Extra Dry (approximately $13). 

To truly experience Giuseppi’s invention, one needs to visit Harry’s Bar in Venice.  The use of the pure local white peaches makes the drink irresistible.  In fact, many people – tourists, famous people, and locals alike — line up on Friday nights to get into the bar for this very reason.

Until a trip to Venice is in your near future, we recommend you recreate your own version to tide you over.  As with all sparkling wines; the colder it is the better, so be sure to chill your Prosecco prior to serving.  Don’t be dismayed when you find that peach nectar is not as easy to find as orange juice at your local grocer.  We often use the Santa Cruz brand available in the juice aisle with other organic jarred juices. 

Once your Prosecco is chilled and you have found the peach nectar simply fill your favorite champagne glass about half full with Prosecco and then add a significant splash of peach nectar.  Then sit back, relax and take in the beauty of the peach color Giovanni Bellini blended centuries ago.  How could he have imagined that you would be toasting his name with a drink that gives us even more reason to enjoy the summer!

1/3 Cup of Fresh Grated Parmesan Cheese               Pinch of Salt and Pepper

1/3 Cup of Extra Virgin Olive Oil

2 Tablespoons of Pine Nuts

Combine all ingredients in a food processor and mix until well blended.  As with many Italian Recipes, the perfection of taste will come from updating the measurements by tasting and fine tuning.  However, the ingredients and quantities listed above should get you close to Danny’s family recipe…

Be sure to enjoy with a glass of Salice Salentino!

The Salento region has been planting the negroamaro grape for centuries. Wines made with this grape have a rich ruby red color and distinct nose . With scents of red berries, Mediterranean herbs, and a bit of earthy dampness, these bouquets cause the mouth to water in anticipation for a sip. Many mouths will agree this build up is well worth the wait once they experience the soft and smooth palate bursting with flavors of pear, fresh plums and dried prunes. Negroamaro wines are dry, balanced and full-bodied. The finish demonstrates a slight bitterness which lays the groundwork for supple and easy pairing with many Italian foods.

Salice Salentino is one of the most popular DOCs located in Puglia and is a community in Salento. Pronounced Sa-lee-chee Sal-en-teeno, it is primarily made with the negroamaro grape. In addition to this DOC, Salento also has an IGT with its namesake. The negroamaro wines from this growing area are just as warm and inviting and can often be found for a few dollars cheaper than the Salice Salentino DOC wines.

You should have similar experiences with most any wines from this DOC or IGT. Some specific examples that should be easy to find are the Taurino Salice Salentino, 2004
and the No. Zero Negroamaro IGT Salento, 2006.

Either of these wines will share the warm and inviting “Italian grandmother” personality that will encourage you to enjoy various Italian favorites from a classic salami and sharp provolone sandwich to tortellini tossed in Danny’s Pesto.

Brown Buffalo Meat
Brush/Pour sauce (to taste) onto crust
Layer spinach on top of sauce
Layer Buffalo Meat on top of spinach
Sprinkle Feta
Sprink Lavendar

Bake at 350 for 12 minutes (or until spinach is wilted and feta softens)
Enjoy with a glass of Zinfandel!

1 TBSP Clove Powder
3/4 C half & half
2 tsp Worcestershire sauce
Salt & pepper to taste

Sauté garlic cloves in olive oil on low heat for 5 minutes
Add butter
When melted, add mushrooms and sauté until slightly brown;
Add flour and stir until well blended
Slowly stir in half & half, a little at a time
Simmer until thick and creamy
Add Worcestershire sauce and stir until blended
Use salt and pepper to taste

Add this to your favorite steak and enjoy with a wonderful glass of Petite Sirah!

Petite Sirah is a rich full bodied red wine that is delicious by itself or with many of your favorite full-flavored dishes. Don’t be fooled by the name of this grape.  It is by no means a smaller, lesser version of the Syrah grape.

In fact, Petite Sirah is not the same grape as Syrah and it is even fuller in body than your favorite California Syrah or Australian Shiraz. A Californian Petite Sirah is as full in body as your favorite California Cabernet, French Hermitage Syrah, or even the Italian Nebbiolo we often adore from Barolo.

So what is this Petite Sirah?

In the late 1800s, a French grape nurseryman was trying to propagate a grape that would be mildew resistant. In his research he blended the seeds of the Peloursin (an old French blending grape) and Syrah. He was genetically successful in establishing a new varietal that is mildew resistant. Unfortunately, due to its densely packed clusters the grape is susceptible to rotting in moist weather, which is a typical climate throughout France. Therefore, the Durif grape was not popular with French winemakers and did not become as a commonly used grape.

During the 1900s the grape was brought to California and was originally used as a blending grape because of its high tannins and robust purple color. In the mid-1900s winemakers started refining its flavor and started introducing it as a primary grape. Much of the grapes confusing heritage revolves around the various names California winemakers called it including Petite Sirah and Petite Syrah. Until recently there were no laws governing the name of the grape which is why you could easily find California labels with either spelling. However, the US government has finally stepped in requiring winemakers to change the name to Petite Sirah.

In 2002 Foppiano Vineyards sponsored a Petit Sirah Symposium. It was this event that inspired a passionate group of Petite Sirah winemakers to start a movement to gain recognition for the grape. They created an advocacy group, eloquently called “PS I love you”. They even have their own website full of information about Petit Sirah the foundation itself. Visit the site and discover the detailed complexities of the grape’s history, fabulous recipes and varied winemakers who make and distribute the wine.

In the meantime, try one of the Daisywine favorites listed below (all in the $20 range). Enjoy the complex spicy aromas, rich berry and chocolate flavors, and smooth silky finish.  Enjoy it alone or try it with the Daisywine Buttery Mushroom Steak Sauce

David Bruce, Petite Sirah, 2006
Rosenblum, Petite Sirah, 2006
Guenoc Petite Sirah, 2005
Foppiano, Petite Sirah, 2005

After one sip, it will be easy to conjure up a cozy environment including a fireplace, a bottle of Petite Sirah and a full understanding of the phrase: “PS, I love you”.