Archive for December, 2019
Pour + Explore – The Valleys Tasting, Winning Olive Oils, Wine and Mexican Food and a Generous Serving of Half a Glass and More in This Edition of Woody’s Whine!
by Woody Mosgers woodywine@aol.com Writing From the Edge of the Russian River in Sonoma County Pour + Explore at Paradise Ridge Winery The May edition of Pour + Explore – The Four Valleys Tasting – offered by The Sonoma County Vintners was held at…
Turkey Reuben Sliders
Hawaiian sweet rolls layered with deli turkey, sauerkraut, Swiss cheese and Thousand Island dressing, brushed with caraway butter and baked until the tops are golden.
Red Rice (Arroz Rojo)
A classic Mexican red rice, simmered with tomato puree, broth and optional carrots, peas and corn. Recipe from Patti Jinich.
Pour+Explore Features Pinot Noir, Meiomi Gets a Redo, An Historic Wine Winner, Corn vs. Flour, an Over Flowing Half a Glass and More in This Edition of Woody’s Whine!
by Woody Mosgers woodywine@aol.com Writing from the edge of the Russian River in Sonoma County “I like the “Whine” because it’s about good food and drink and has interesting tidbits.” MarMar Pour+Explore Pinot Noir @ Bricoleur The Pour+ Explore series presented by The Sonoma County…
Hamburger Sausage and Pepperoni Pie
A deep-dish meat pie layered with ground beef, Italian sausage, pepperoni and plenty of cheese, baked in a pizza-dough crust until golden and bubbly.
Crispy Pork Chop Bites
Marinated bite-size pork chops baked until golden — perfect on their own or with a garlic dip.
Mushrooms for Cooking, The Best Baked Potato, Tasting from the Barrel and “Swiftie” Wine Sells out, a Nicely Poured “Half a Glass” and More! In This Edition of Woody’s Whine!
by Woody Mosgers woodywine@aol.com Writing from the edge of the Russian River in Sonoma County “I like the “Whine” because it’s about good food and drink and has interesting tidbits.” –MarMar Edible Mushrooms – Agaricus Bisporus About 90% of the mushrooms consumed in the United…
Pan Fried Chicken Thighs in Gouda Mustard Sauce
March recipe 1 Pan Fried Chicken Thighs in Gouda Mustard Sauce 4 pounds bone-in skin-on chicken thighs 1 ½ teaspoons kosher salt divided
Cacio e Pepe Potato Gratin Recipe
March recipe 2 Cacio e Pepe Potato Gratin Recipe 1 1/2 cups finely grated Pecorino Romano cheese (about 6 ounces), divided 3 1/2 pounds Russet or Yukon Gold potatoes
All You Need to Know About Chicago Pizza, Pour + Explore Bordeaux Blends, Tastes of ZinEx, A Decent Serving of Half a Glass and More in This Edition of Woody’s Whine!
by Woody Mosgers woodywine@aol.com Writing from the edge of the Russian River in Sonoma County The Ultimate Guide to Chicago’s Big Pizzas: Deep-Dish, Pan and Stuffed I came across this rather well researched story by Block Club Chicago, an independent news reporting agency that operates…