by goodearthfoodandwine | Sep 30, 2011 | Good Food
Roast Pork Loin with Mushroom, Leek & Parmesan Bread Pudding Serves 8 5 lb. pork loin roast salt & pepper Preheat oven to 400 F Trim pork loin of most fat. Season pork on all sides with salt and pepper. Roast in 400 F oven until pork has an internal...
by goodearthfoodandwine | Aug 30, 2011 | Good Food
When tomatoes are in abundance, turn to high acid wines like our September feature wine – the 2010 Dry Riesling to match. Quality of the ingredients used is what makes this dish a showstopper. Only make this dish when you have the ripest of tomatoes and the crispest...
by Peggy | Aug 25, 2011 | Good Food
You say “tomayto”, I say “tomahto”…no matter how you pronounce it they are delicious at this time of year! I think that most of us would agree that there is nothing that can take the place of a vine ripened field tomato, preferably still...
by Peggy | Jul 28, 2011 | Good Food, Good Times
Earlier this week I had a near coronary, not from my excessive consumption of butter and my beloved whipped cream as some might suspect, but from the horrific realization that July is almost over. We are hitting the halfway point of glorious summer. By the weekend...
by cheffer | May 13, 2011 | Good Food
O.K. – It’s been a while since Mrs. Cheffer and I returned from New York, and I’m finally hungry. We ate like it was a competition. We ate like the planet was running out. We ate like someone was trying to take it away. We started eating before the...
by cheffer | Apr 20, 2011 | Good Food
So Mrs. Cheffer and I are New York City bound this weekend, with a little bit of time and a whole lot of plans. Our good friends Travis and Eleve are our gracious hosts. Travis and Eleve have lived in NY for a half dozen years now, educators by day, gourmands by...
