Archive for the 'Food and Wine' Category
The secrets of a garlic grower. Very nice Sunday reading … just in case you haven’t found anything else!
Pesto, which means “paste,” is usually associated with some combination of basil, garlic, Parmesan and pine nuts. But pesto can be made from any number of ingredients: walnuts, sun-dried tomatoes, arugula, you name it. If you can blitz it in a food processor with olive oil, it can be pesto.
This version is made with leeks and egg, and topped with bacon.
In Burgundy, It’s All About Terroir, by Eric Pfanner and Stefana Russell
By ERIC PFANNER for the New York Times, Published: September 16, 2011
ALOXE-CORTON, FRANCE — In an 18th-century cellar under his family home in this village in Burgundy, Franck Follin-Arbelet pulls the corks on two of his 2009 red wines. Each comes from a vineyard in Aloxe-Corton. Each has the same quality imprimatur, premier cru. Each was made from the same grape variety, pinot noir.
Read the whole report here.
Stefania Rousselle
Franck Follin-Arbelet, left, at work in Aloxe-Corton.
Stefania Russell