Brasato al Barolo simply means beef braised in Barolo wine. It’s a classic, rustic dish from the Piedmont region of Italy. Every northern Italian family has their own version of this recipe, but one thing remains the same – a hearty roast is cooked long and slow in a full-bodied red wine until the wine has reduced to a flavorful and brothy essence.
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It’s almost January. If you haven’t caught a cold by now, chances are that you probably will. Before I go any further, let me just go on the record: before I had children, I went 8 straight years without catching a cold. True story. Since children, especially school-aged children, there’s been lots of close encounters with the common cold. With the colder temperatures starting to bear down on the northeastern United States, my body and immune system need a little boost. Thankfully, our loving earth provides. I think you’ll love this easy recipe for Elderberry & Rose Hip Healing Tea, too. It’s naturally sweet and aromatic.
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While this spinach and Gruyère strata is the perfect breakfast or brunch recipe to make any time of the year, this has been our go-to Christmas morning breakfast for almost two decades. Since it is prepared the night before, I’m able to enjoy Christmas morning with ease. With a mixture of eggs, cream, white wine, spinach and Gruyère, it is prepared and left to absorb overnight by thick cubes of rustic bread. In the morning, the strata puffs-up golden and delicious with threads of Gruyère cheese and spinach tucked in and around each pillowy slice. The edges delicately crisp-up and the bread takes on an almost custard-like texture.
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Most foodies and wine connoisseurs would agree that chocolate and wine are natural companions. Both are complex, full flavored, some are sweeter than others, some bitter. A general rule for pairing is that the wine should be comparable in sweetness, or boldness, to the chocolate. Today’s post for Red Wine Hot Cocoa is decadent and indulgent. Because sometimes we.just.need.to.indulge.
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The comforting aroma of this soup conjures up childhood memories and connects me to my grandmother. And just like that, I’m 7 years old in her kitchen and there’s a big pot of simmering soup on her stove that she says she has made just for me. I can still smell the warm cotton of her sleeve as she sets down a bowl in front of me.
