Paella is the best thing my Mom taught me how to cook. This version has shrimp, mussels and clams. It gets its distinctive flavor from saffron and chorizo.
Happy Mother’s Day!
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A long bike ride followed by a Pimm’s Cup makes a great early spring evening.
Add 1 1/2 to 2 ounces of Pimm’s No. 1 to a glass filled with ice. Top with ginger ale (I like the spiciness of Buffalo Rock). Garnish with a lemon or lime wedge. Enjoy.
I love blueberries. Fresh blueberries, blueberry conserve, blueberry syrup and blueberries baked into pastries are all high on my list of blueberry treats. But as the blueberry preparation gets further away from the original fresh blueberry I get more skeptical. When it comes to blueberry products I want a good balance of sweet and tart and a definite blueberry flavor.
Izze’s blueberry soda has the color of blueberry, which tends to be more red than blue, and a clear fruit flavor. However, the most pronounced fruit in the mix of grape, apple and blueberry juice is that of the apple. The blueberry is subtle. In fact it is so subtle that it isn’t discernible as blueberry. But there is a hint of berry that sets this apart from Izze’s apple soda.
Izze sodas have plenty to offer. They are 70% fruit juice and have no added sugar. Each 12-ounce bottle has 130 Continue reading
One of the best buys I’ve seen lately is the 2010 vintage of Mark West Pinot Noir. Berries, plum, anise and molasses are evident in a soft smooth wine. This 13.8% alcohol wine has a beautiful garnet color and a good balance of fruit and spice. It paired well with seared pork in a red wine tarragon sauce.
I have seen this wine priced at as much as $13 a bottle, but recently found it for under $6 a bottle. If you find a deal that good get plenty of it to have on hand for pork, turkey and pizza.
To read more of what and where I am eating and drinking, follow me on Twitter @colleensachs.
In the Florida, Georgia, Alabama and Mississippi region fresh vegetables in mid-January produce a colorful array. Potatoes include small, tender red potatoes and deep redish orange sweet potatoes. Purple topped turnips are mild, and a great way to introduce someone to turnips. Green tomatoes are available for frying and chutneys, and leeks for braising and soups. And collard greens are a wonderful deep green and full of flavor.
Bún Bò, Gà hoặc, Tôm Xào - beef, chicken or shrimp stir fried with onion and cilantro on vermicelli
When most people plan a trip to Orlando their focus is on the many theme parks in the area. But what sets my heart atwitter is Vietnamese food at Pho 88. The restaurant is located in a former grocery store in the heart of Orlando’s Little Vietnam, which is part of the ViMi district between Virginia Drive and Mills Avenue.
Pho 88 has a large dining room made bright by overhead lighting, mirrors and a wall of windows across the front. It is tidy and during regular meal times is a bustling place. The service staff is remarkably efficient as they wind their way through the densely populated room. Continue reading
As the weather turns cool in the Florida panhandle Apalachicola oysters are at their best. Through December and into January the oysters have been plump and firm and wonderful. They taste distinctly of the sea: cold and briny.
The classic oyster pairing is Sancerre. It is an expression of Sauvignon Blanc marked by its stark minerality rather than the ripe fruit found in many new world Sauvignon Blancs.
The 2009 Pascal Jolivet Sancerre ($23.99) had the clean mineral character expected in a Sancerre, balanced by crisp fruit. It pairs well with raw oysters. A hint of anise made it particularly nice with a round of baked oysters as well.
To read more of what and where I am eating and drinking, follow me on Twitter @colleensachs.
sip nibble smile