Rainy day fix: Refer to Food & Wine

There's something about precipitation that makes me want to stay inside my house all day, wearing my pajamas, and just eat!

Unfortunately for most of us, we have to brave the torrential rains and go to work but that doesn't mean we can't look forward to a totally unique taste treat when we get back home.

Lately, I've been in search of new "regulars" to make. You know, those meals that are a staple dinner during the week. After a while, you need to change it up. I would like to try making different varieties of homemade pizzas. My husband can make the dough from scratch but for tonight, I'm prepared to try a flatbread pizza recipe from Food & Wine magazine.They had some creative uses for flatbread and F&W is definitely one of my go-to sources when I'm looking for recipe ideas.

We'll be making the quick and easy White Bean & Pancetta Pizza. Click on the link for the recipe. It's a great weeknight idea and very inexpensive.

Weekend Test Kitchen: Pesto Chicken with pan-roasted potatoes and spinach

I LOVE pesto. I realized today that I haven't had anything with pesto in it in months. It was a quiet Sunday evening so I decided to pull together a dinner from the chicken I had defrosting and the container of basil pesto I bought on Friday. Here's what I came up with:

Ingredients:

1 lb. boneless chicken breast

1 container of basil pesto (Buitoni all natural)

Sharp Italian cheese or Italian red pepper cheese

2 regular sized potatoes

1 bag of fresh spinach leaves

Seasonings of:

paprika, rosemary, basil, chopped garlic, butter, sea salt, fresh ground pepper, white wine vinegar, extra virgin olive oil

Preparations:

• Heat oven to 425 degrees
• Shred/grate sharp Italian cheese ( I used Italian red pepper flake cheese that had the consistency of cheddar.) Set aside for chicken in baking process.
• Take 2 heaping tablespoons of pesto spread and cover the breasts generously on both sides, put into a baking dish with a drizzle of extra virgin olive oil
• While oven is heating, quarter potatoes and then quarter again until you have small pieces. Put into a pan with 2 tablespoons of butter, rosemary, paprika, sea salt, ground pepper and a pinch of basil. Pan roast, covered until soft in the center and brown/crispy on the outside.
• Tear stems from spinach leaves and get ready to sautee with chopped garlic, extra virgin olive oil and white wine vinegar.
• Bake chicken in oven for 20 minutes. During the last 5 minutes, sprinkle shredded cheese on top. Remove, when melted and bubbling. Chicken will be slightly browned.

I placed the chicken breasts on top of the spinach with potatoes on the side.

This dinner was easy to make, cost-effective and was very flavorful. It gets two thumbs up in our house.

Dinner at Noah's - a grand finale to Restaurant Week

On a crisp, sunny Saturday in early spring, what better way to start an evening out than with a stop at a brand new tasting room. My husband and I met up with two close friends to check out the grand opening of the Sherwood House tasting room in Jamesport. It was incredibly unique!

Upon walking through the main doors, the antique collections set the tone for the comforting feel surrounded by wood floors, a fireplace and smooth-carved pine tasting bar. It had a welcoming atmosphere with a variety of cozy spots to hideaway with a bottle of wine and some artisan cheeses. The carefully crafted ideas of the owner and the team were apparent in all of the details.

And the wine? Top of the line. We tasted the Blanc de Blanc sparkling, the 2002 Merlot and the 2005 Sherwood Manor blend of Merlot, Cabernet Sauvignon and Petit Verdot. Each one was amazing. Although I am a huge fan of the 2002 Long Island vintage, the red blend was my favorite with rich, bold notes of dark fruit and chocolate that changed with each sip. We spent some time with the winemaker, Gilles Martin. He recommended the flavorful blend to me as he knew that tends to be my favorite no matter where I go!

From the beautiful Sherwood House in Jamesport, we made our way east to Greenport where we had a reservation at the new hot spot - Noah's. I had been looking forward to trying the innovative dishes on Noah Schwartz' menu. Plus, it was the closing of Hamptons Restaurant Week and we were still able to take advantage of the great prices.

We were impressed with the modern yet romantic air that the restaurant presented. Even down to the ornamental bowl of flames that greet you at the host podium. I'm a believer in fire - with candles everywhere you cannot go wrong. Noah's small tables were simple and white yet the blue cobalt votive in the center made all the difference.

Our fare was delicious and prepared extraordinarily.

What I selected for dinner:

• Roasted beet salad with goat cheese and citrus vinaigrette; duck confit over lentils; and a warm flourless chocolate cake with almond brittle and vanilla ice cream. I chose to start with Sterling Organic Sauvignon Blanc (California) for my salad and moved on to Long Island's Castello di Borghese's 2006 Cabernet Franc with my main course.

I was very pleased with all of my choices. Each was refreshing and yet comfortably filling. Both wines were perfect pairings and the decadent dessert was heavenly.

What my husband selected for dinner:

• Long Island clam chowder; fish & chips; and key lime pie. He drank the same wines.

His courses were very interesting as well with certain herbs flavoring the chowder that were different than chowders we are accustomed to but were complementary. The pieces of fish were huge and were served on a bed of fresh cut french fries. The key lime had a creaminess to it that went well with the graham cracker bottom. It was a palette cleansing finish.

Our evening out was truly a grand finale to Hamptons Restaurant Week and a very enjoyable dining experience. Congratulations to Sherwood House owner, Barbara Smithen and Chef Noah. Both spots have proven to be off to a very successful start.

Tuna for Two

Dinner on a budget is a challenge. When it's Friday evening during Lent and you aren't eating meat, it can be "dinner impossible". Then try to create a romantic and relaxing atmosphere at home after an exhausting week...well it can be a reality. I'm not crazy.

After a long day that started very early and a particularly lengthy trip to Stop & Shop, I arrived home just before 7:00 p.m. Much to my surprise, my husband had made a quick stop at the local fish market. He picked up a beautiful, one pound piece of tuna steak along with a half dozen prepared baked clams. This was the perfect change from the last few Fridays of pasta, pizza and trying to come up with something else to do with the shrimp in the freezer.

My husband fired up the barbecue while I seasoned the tuna steak with soy sauce, ginger and sea salt then covered it with sesame seeds. We threw a bunch of asparagus into a Pyrex dish, doused them with balsamic vinegar and sprinkled with salt, pepper and garlic powder. Both the vegetables and the tuna were going on the grill. The baked clams sizzled in the convection toaster oven.

Approximately ten minutes later we had a gorgeous grilled tuna steak served rare, crispy asparagus stalks and very flavorful baked clams topped with melted cheese on our plates. We paired a crisp chardonnay with this dish to complement the flavors of ginger and soy. Finishing with a Walt Disney movie in our dimly lit living room/theatre, it turned out to be the perfect Friday night in.

For those of you trying to pull it all together - the nice meals, work, chores, cozy couples' night - it is possible...and for under twenty bucks!

How to make a wine shop work for you

You walk through the buzzing door into a vast sea of bottles. The familiar aroma of cardboard and dust hits you first. The signs marking regions are very bold but the wine selections are definitely not very clear. Your eyes blur at the labels, with all of their colors and textures that mean absolutely nothing to you. The one other person in the shop is behind the register counter and, although welcoming enough, has begun to stare at you and your heart begins to pound. Now what do you do?

If you were planning on making margaritas, you'd know what ingredients to purchase, right? When you visit your local food market, do you make a list? Well, shopping for wines should be treated exactly the same way.

Fortunately for us North Fork, New Yorkers, we have the benefit of visiting the source of the wines and buying bottles direct from the vineyard but this is unlikely for anyone outside of the East End area. Not to mention the fact that even North Forkers like to venture into different bottles from other regions of the United States and of course, imports. I think we've all started our love for wine on a California grape or, at least in my family, a dry Italian red. I'm currently expanding my horizons in order to increase my knowledge on the subject. So, alas we all must shop at a wine and liquor store.

My experiences in wine and liquor outlets have pretty much mirrored the above description almost every time. I get nervous when I don't know what I'm looking for and with so many options, even a very sociable, interactive salesperson isn't much help. How do you go about making the wine shop work for you?

1. Check your wine rack or wine refrigerator. What varietal are you out of? Are you preparing for a special dinner? Identify what wine or wines you need to buy.
   
2. If you are venturing out to try something new, refer to a favorite magazine or website for recommendations. My favorite is Food & Wine Magazine. I often read through my current issue and earmark the wines they are recommending from an article or a wine pairing recipe.
   
3. Make your list. This list should consist of at least 3 choices of each varietal you are looking for. The wine shop may not carry the brand you seek so have a back up or two.
   
4. Upon entering the store, be sure to say hello to the store clerk and don't be shy. Having trouble finding what's on your list right away? Ask about it. Striking out on all accounts? Then ask for a similar recommendation.

My trip to the wine shop yesterday, lead me to a couple of different wines than I went in for, but I believe it was successful. I purchased a Rodney Strong 2006 Merlot from Sonoma as well as a Geyser Peak Chardonnay 2007, Alexander Valley. The Rodney Strong red was of interest to me from a few recommendations from friends as well as the store saleswoman. The Geyser Peak Chardonnay was a Food & Wine selection for great food pairing wines at a value. I will be sure to update you on both when I taste them.

For now, happy shopping. Cheers!

Hamptons Restaurant Week Spotlight: Micole's, Westhampton

Hamptons Restaurant Week - it's a genius idea that is now viewed as an official kick-off to "the season" by East End restaurants as well as an opportunity to try somewhere new by local (or not-so-local) guests. For me, it is a really good excuse to go out for a nice dinner. Not only do you receive a delicious three-course meal for $24.95 but you can also take advantage of trying a gourmet hot spot that you've always meant to visit without the risk of disappointment accompanying an empty wallet.

My husband and I, along with two close family members, made our reservations at Micole's in Westhampton. We chose Wednesday evening figuring it would be more intimate but also because the restaurant was featuring Raphael wine for a $3.00 per glass/endless pour. You could taste the three wines they were pouring (Grand Cru Sauvignon Blanc 2008, La Tavola 2007 and La Fontana 2007), choose your favorite and have as much as you'd like for $3.00 per glass. Plus, the wine was poured by a vineyard representative. It was a very nice touch!

Okay, so the wine was a perk but Micole's menu played a large part in the decision-making process. This cozy spot, was not only creative in their interior design but their cuisine featured items such as ginger carrot bisque; roasted beet salad with honey walnut vinaigrette and goat cheese; Micole's (famous) lobster pot pie and sliced filet mignon au poivre. I chose the lobster pot pie dish. The chef generously added large chunks of lobster, scallops and shrimp in a bowl with cognac cream sauce and topped it with a puffed pastry. It was a brilliant way to eat my favorite seafood items but also a gourmet twist on the pot pie concept.

The plush, large booth we were seated in was more than perfect for the tone of the evening, but the relaxed atmosphere and the professional staff were even better. All of these elements combined were ingredients for one of the best Restaurant Week experiences I've ever had. I look forward to returning to Micole's very soon!

Thank you to Micole's and MJ; to Raphael and Larry Bryant; and of course the wonderful company.

Wine-ing on Monday

Let's face it- Mondays are never easy no matter what you do or who you are. This Monday, North Fork, New York woke up to a gray day. As I sipped on my Colombian coffee fresh from my Keurig, I decided to check on the newly planted vegetable and herb seeds, which are currently living in flats in my garden room. Much to my delight, little green sprouts were popping up in almost all of my tiny squares. This was very exciting to me and helped start the week on a very positive note. I look forward to writing many-a-blog on the creations that these fresh harvests will precipitate.

On the drive east via Sound Avenue this morning I thought of my readers. For all of you wine enthusiasts out there, you must plan to take on Wine Country on a Monday! You can map out your trail and the wines you'd like to try by visiting the Long Island Wine Council site at www.liwines.com, or go to www.northfork.org to plan your entire stay here.

Why on a Monday, you ask? No matter what time of year, most wineries remain open on a Monday. You'll receive more personalized service and VIP treatment when the tasting room is quiet. Weekends tend to attract many visitors, some of which are out for a party and may disturb your overall experience. If you're serious about enjoying your wines, while having some interaction with the tasting steward as well as enjoying some space at the bar, this is the way to go.

So, what am I drinking today on this dreary Monday? Raphael's Naturale Red 2007. This is a brand new release for the Peconic winery and was included in their March Reserve Club. It's extremely unique in its notes and also in the way it's made, which deserves a great deal of attention. Richard Olsen-Harbich, Raphael's winemaker, shared his notes with us.

Naturale red is produced using a natural winemaking philosophy. The grapes are handpicked, sorted, de-stemmed and crushed using traditional foot treading. The must was allowed to ferment using wild, indigenous yeasts. No refrigeration, sugar, enzymes, acids, fining or filtration was used in production, with only minimal amounts of sulfur added at bottling. The result is a completely pure expression of our vineyard terroir. This wine is a benchmark example of how red wine will be produced at Raphael in the coming years.

Aged in a mix of new and older American oak, Naturale shows the complexity of flavors that indigenous flora brings to the wine making process. An earthy nose evokes ripe berries, forest floor, tobacco and mushrooms while the flavor is a brooding, powerful blend of blackberry, beach plums and spice. This wine was produced from a single acre of Merlot clone 181 - the famous Petrus clone. A bottle of Naturale red retails for $25.99 in the tasting room.

This wine will be interesting to pair. I'm going to make chicken skewers this evening with a marinade that will consist of soy, pineapple juice, apple cider vinegar, garlic and onion. I will include pieces of yellow onion on the skewers only. On the side will be curry spiced couscous. I'll be sure to confirm if my wine pairing suggestion works but from my wine tasting thus far and Richard's notes, I think this will work perfectly.

You'll find more information on Raphael's wine selection, vineyard estate and Reserve Club at www.raphaelwine.com.

Signing off from North Fork, New York.

Weekend Test Kitchen: Mediterranean Roll-Ups

I returned a little while ago from Briermere Farms in Baiting Hollow, where the most delicious pies on the North Fork come from. There's something about the blended aroma of various fruit pies baking that awakens a hunger you didn't even know you had. I picked up a blueberry cream pie for a family gathering later this evening and hurried home.

My inspiration was not to bake but to make something new as a light lunch/snack. I often try new recipes on the weekend because I have plenty of time to create them and to eat them. The test kitchen recipe this week is one that I culminated from a few other appetizers I've made recently. I call them Mediterranean Roll-Ups.

All you need are the following ingredients:

• Athens Phyllo Dough (find this in your grocer's freezer section)- defrosted
• Feta Cheese- 8 oz. block
• Pitted black olives- 6 oz.chopped
• Extra Virgin Olive Oil
• Chopped Garlic- 1/4 tsp.
• Rosa Maria seasoning blend of Rosemary, garlic, thyme, oregano, salt, pepper
• Butter- 2 tbsps.

A few easy steps:

Preheat your oven to 375 degrees. Unwrap Phyllo Dough and separate 3 sheets at a time. This dough is incredibly fussy and flakes easily so handle carefully and be sure that it is completely defrosted or it will crumble. (Note that later on in recipe, brushing on melted butter will help the dough to soften and form.)

In a medium-sized bowl, mix the Feta, chopped olives, chopped garlic, seasoning to taste (go light on this seasoning as it tends to be strong), and pour in Extra Virgin Olive Oil so the ingredients blend together to form a moist mixture instead of crumbles.

Take your flat, 3-sheet dough sections and cut them with a pizza cutter evenly into strips. These will become your roll-ups. Place a teaspoon of cheese filling mixture at the bottom of each strip and roll as if you were wrapping a burrito (folding the sides in as you go). The moisture will help the dough from breaking off.

Spray cookie sheets with non-stick spray and place roll-ups on sheets. Melt the butter to a liquid and brush over each roll-up. This will be the element that browns and crisps the appetizers.

Bake at 375 for approximately 10-15 minutes depending on your oven. Keep an eye on it. When the tops appear brown and crispy, they are done.

Good luck and enjoy!

Signing off for the day...

Welcome to the adventure...of food, wine and the experience that goes along with them.

Unbelievable! It is the first full day of spring and what a perfect way to start- with something new. That something has been a long-time coming. That something is my first blog post.

As I sit here in my living room on this quiet Sunday morning with my second mug of Caribou Blend coffee from my treasured Keurig Coffee Machine, I am thrilled to welcome you to my world. It's the perfect coincidence that I should begin writing while savoring my favorite coffee, which will most definitely earn some blog-time in the near future. However, coffee is only a small grain that makes up the wholesome obsession that I have with food. That obsession equalled only by the passion that I have for wine. On their own, food and wine make up their own islands of possibilities but when paired together - you have an experience unlike anything else in the world.

What's Cookin'? is rooted on the East End of Long Island, New York. My home base is just west of Route 105 at the very entrance of Long Island's North Fork Wine Country. The destination goes by many names and sometimes can be a terrible mouthful. That's why from now on, in this blog, I will call it North Fork, New York.

Our region is colorful in the personalities that inhabit it and is rich in agriculture. The East End is abundant in farm stands; fields of "U-Pick" varieties; vineyards and wineries (of course); and more recently, Zagat-rated, gourmet restaurants that have put us on the dining map. This is where our adventures will begin.

Do you consider yourself a foodie? Are you new to the entertaining/cooking scene and need some help? Do you absolutely love everything about a delicious meal at a candlelit table and an exciting conversation over a bold Bordeaux blend? I answered yes to all of these. If you did too, then I believe you will enjoy taking this journey with me.

What is this blog really about?

• I will write about anything and everything interesting that I'm cooking, including my test kitchen.
• I will also write about anything and everything interesting that the chefs in my day-to-day life are cooking. (Yes, I have four of them.)
• I'll review a restaurant each time I dine out - from hot spots to good 'ole local eateries.
• I will talk about wines that I taste and wines that were paired perfectly with meals.
• The blog will feature many Long Island wines but will also venture to the West Coast and beyond to imports.
• Basically, if it's an amazing story about an ingredient in the world of food and wine, from the herbs I'm growing to a creative concept I learned of, it will be in this blog.

Join me...an "island girl" on an adventure of food and wine. Share with me What's Cookin' in your world as well.

Once again, welcome!