Investing in Value Wines Can Pay Dividends

Wine critic and lifestyle guru Anthony Dias Blue has some financial advice for us: A good glass of wine is still an affordable luxury.

Blue hosted winemakers from three continents at an international wine summit recently to review the global status of “extreme value wines.”

Hot Spanish Wines
“Argentina and Spain are producing some of the best values on the world market,” Blue says, “and they are expanding our choices for flavor and style, too.” U.S. sales of Spanish wine rose more than 15 percent in 2008, with Argentine wines seeing a whopping 36 percent increase.

Spain and Argentina are hot, even in a cool economy. Blue pointed to Alamos (http://www.nicolascatena.com) Malbec (red) from Argentina and Martin Codax (http://www.martincodax.com) Albarino (white) from northwest Spain as two examples.

New Wine Varieties
“Malbec is looking like the next big thing in red wine, and Malbec has everything Americans like- lots of flavor, rich texture and no sharp edges. Albarino is another wine we should all know about. It fits between Chardonnay and Sauvignon Blanc in flavor and texture, but it beats both for being both food-friendly and a great ‘porch and patio wine.’”

If the economy is slow, Blue says, a good glass of wine provides a little “staycation” with international flair. “These wines are easy to find, easy to like and easy on the pocketbook,” Blue adds. The Martin Codax Albarino, for example, sells for about $15. The Alamos Malbec is about $13. “This is the New Wave of quality and value on the shelf,” according to Blue.

California Value Wines
Winemakers from California also showed Blue some of their wines they considered “extreme value.” “California Pinot Noir is still hot,” Blue says, “but for real value you have to go beyond the boutiques to find a reliable brand where you know what you get is good quality at a good price.”

Blue pointed to MacMurray Ranch (http://www.macmurrayranch.com) Sonoma Coast Pinot Noir as a good value at just under $25. “MacMurray Ranch has been around for 10 years, and it’s been very consistent every vintage. It’s in the ’sweet spot’ of not so small you can’t find it, and not so big it’s lost focus. And it is priced well below similar wines.”

Blue also urges wine lovers to look into the “corners” of California wine country for great values. “The Central Coast is an up and coming region,” Blue says, “with relatively new wineries like Bridlewood (http://www.bridlewoodwinery.com) putting out some exceptional values.” For the aficionado willing to spend a few dollars more,” Blue adds, “There are ’sleepers’ coming out of the best growing areas of northern California, where the ‘cult’ wines come from.” A brand like Frei Brothers Reserve (http://www.freibrothers.com), with wines from the Russian River Valley, Alexander Valley, and Dry Creek Valley, is a cult wine in disguise, with surprisingly modest price tags in the $20 range.

According to Blue, “All these wines are reliable and easy to find.” Just visit the wine section of your local food market or your neighborhood wine shop and “taste your way around the world.”

Technorati Tags: affordable luxuries, investment wines, new wines, wine as investment

7 Simple Ways to Create Gourmet Meals with Leftovers

Let’s agree to make simple, delicious gourmet dishes out of our leftovers.  Yes, leftovers!  Using leftovers can be an easy and delicious way to save money while creating simply wonderful gourmet meals .  And it’s much easier than starting from scratch!

With these seven simple tips, you will be able to create economical gourmet meals.  Discover how to make cooking leftovers fun, simple and exciting with recipes from Club Sauce.  We hand picked each recipe for all cooking abilities, matter of fact, the team at Club Sauce believes if you start with these simple gourmet recipes there will be nothing stopping you from becoming a skilled chef in your own kitchen.  We hope through learning from our suggestions and advice that you can experiment with gourmet recipes you never thought possible.

Try adding any leftover pasta (without the sauce) to your favorite soup or stew.  Here is a gourmet vegetable stew recipe that could serve as a minestrone, if you have extra shell or penne pasta around.  Click on Vegetable Stew Dijonnaise to see all the possibilities with this gourmet recipe.

Use your leftover beef or roast to create a gourmet barbeque dish any time of year!.  Click on Oven-Barbequed Chuck Steak to create a mouth watering alternative to grilling.

Leftover ground beef or meatballs make a great Traditional Bolognese-Style Meat Sauce . Remember, if using Meatballs, use a fork to crumble.

Okay, I had to add one leftover turkey recipe!  Here’s a gourmet twist on leftover turkey breast.   Try Roast Turkey Breast with Tarragon Pan Sauce .  Simple and easy to make.

Have any onions lying around?   Here is a quick and delicious recipe called, “Oh, those Onions ” that will turn any leftover dish into hit. Use it to serve on grilled steak or chicken, over a baked potato, with rice and tofu or as a topping for a grilled cheese sandwich.

And what can you do with leftover broccoli?  We all know that broccoli is one of the healthiest vegetables you can eat.  So how do you make another broccoli dish interesting? Try our Broccoli Almond Soup recipe and see the difference.

One of our favorites!  This Southwestern Penne recipe can give your leftover penne pasta a kick!  Tired of cooking pasta the Italian way?  Give this a try.

Please be sure to try our fabulous recipes and professional line of More Than Gourmet demi glace and stocks. We carry four different demi glace and over twelve different stocks, including fish, seafood/lobster, chicken, beef, veal, lamb, turkey, duck and more. They’re simple, easy to use products that will add a natural richness and depth of flavor to all your favorite sauces, soups, stews, rice and pasta dishes, stir-fry, braising liquids and more.

You can find many more expert tips and recipes at www.clubsauce.com/recipes.  And if you have any questions or comments, please contact us.  We would love to hear from fellow sauce enthusiasts at 888-560-3562.

For more information and to purchase pomegranate reduction sauces, please visit www.clubsauce.com. Article by Jules Silver. Used with permission.

Technorati Tags: Budget-Friendly Cooking, gourmet sauces, leftovers, recipes

Sunshine Tilapia Salad with Dijon Dill Dressing

If you’re looking to trim food bills or enhance your health, adding frozen shrimp and fish to your diet twice a week could pay off.

Seafood can be a lean source of protein, high in important omega-3 fatty acids and rich in a variety of nutrients including vitamin D. Plus, whether you’re choosing seafood to observe a meatless Friday or simply to meet the USDA’s dietary guidelines, there are a number of affordable and easy-to-prepare options.

For instance, you can find a line of delicious frozen seafood products, including a new line of fish fillets and Tilapia Tenders—which are whole, hand-cut and lightly battered tilapia fillets—from SeaPak Shrimp Company. They’re an affordable and convenient way to eat more seafood. They can also be used in a variety of recipes, including this one for a delightful tilapia salad:

Sunshine Tilapia Salad with Dijon Dill Dressing

Prep Time: 8 minutes
Cook Time: 18 minutes
Makes: 3 servings

Ingredients
1 package (14 oz) SeaPak® Tilapia Tenders
1 bagged salad
2 Roma tomatoes, diced
1 avocado, cubed
2 carrots, shredded
½ cup light mayonnaise
½ teaspoon dried dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
3 tablespoons water

PREHEAT oven to 425˚ F. PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions. ADD mayonnaise, dill, Dijon, lemon juice and water together in a small bowl. Stir well to incorporate. Place bowl in the refrigerator until ready to use. ASSEMBLE salads in three bowls: lettuce, diced tomatoes, avocado cubes and shredded carrots. CUT fully cooked tilapia tenders into bite-size pieces and place over salads. DRIZZLE with 2 tablespoons of Dijon dill dressing and serve immediately.

For more information and recipes, visit www.SeaPak.com.

Technorati Tags: budget meals, family dinner, lent, Salads, tilapia

Chicken Fricassee: Bistro Style on a Budget

Here’s a simple-to-prepare, all-in-one main dish with bistro roots. Made with seasonal vegetables, affordable chicken thighs and mashed potatoes flavored with creamy, mellow-nutty Jarlsberg cheese, it could easily become a family favorite.

Chicken Fricassee

2 tablespoons olive oil
6 tablespoons butter, divided
1 medium onion, chopped
8 ounces assorted mushrooms, cleaned and sliced
2 zucchini cut in 2-inch pieces
2 carrots, peeled and cut in 2-inch pieces
3 pounds boneless chicken thighs, with most of the skin removed
21⁄2 cups low-sodium chicken broth
1⁄4 cup chopped fresh parsley
1⁄4 cup flour
1⁄4 cup heavy cream
Salt and pepper to taste
6 large Idaho potatoes, peeled and cut into small pieces, cooked and mashed (OR use equivalent amount instant mashed potatoes)
2 cups shredded or grated Jarlsberg cheese (reserve 1⁄2 cup for sprinkling)

Heat 1 tablespoon olive oil in large skillet. Add onion, mushrooms, zucchini and carrots; sauté quickly until tender (about 10 minutes). Remove vegetables from skillet; set aside. In same skillet, heat 2 tablespoons butter with 1 tablespoon olive oil. Brown chicken pieces in small batches until golden. Transfer chicken to plate. Pour fat from pan. Slowly add 2 cups broth, scraping up any brown bits; return chicken to skillet, add parsley; reduce heat, cover and cook 20 minutes.

Melt remaining 4 tablespoons butter in small saucepan. Add flour and whisk together over low heat, 3 minutes. Add remaining 1⁄2 cup broth with cream and whisk until thickened. Add to skillet. Season with salt and pepper. In large bowl, mix mashed potatoes with 11⁄2 cups grated cheese.

For individual portions: In each individual soufflé dish, place a piece of chicken with portion of sautéed vegetables. Pour 1⁄2 cup sauce overall. Cover with mashed potatoes and sprinkle with cheese. Place dishes on baking tray and bake 20 minutes at 350°F. Place under hot broiler (or continue baking) to brown potato topping. Serve immediately. Serves 6.

For casserole style: Place chicken in large ovenproof casserole. Add vegetables and sauce. Cover with potatoes and sprinkle with cheese. Bake 25-30 minutes. If desired, pass under broiler to brown potato topping.
More recipes, cooking tips and nutritional information are online at www.norseland.com.

Technorati Tags: budget cooking, chicken fricasse, family dinner

Creamed Broccoli with Parmesan

Recipe from Gourmet