Taste As You Go

Italian Sausage and White Bean Stew

noreply@blogger.com (Michelle) — Thu, 23 May 2013 04:25:00 +0000

I've been meaning to share this recipe for Italian Sausage and White Bean Stew ever since I first prepared it back in February. But I had other recipes in the queue waiting to be published, and then I started interspersing posts about Tuscany and Napa in between my recipes and restaurant reviews. All of a sudden, it was May.

Although it may be a while until you feel up to making this hearty dish, I want to share it with you now before I allow myself to make more excuses.

The original version of this recipe is from the February 2013 issue of Bon Appetit and calls for chorizo rather than sausage. While I love chorizo, I already had a pound of sausage in the freezer, so I simply adapted the recipe to fit the ingredients I had on hand. Since I was using mild Italian sausage, I threw in some crushed red pepper flakes to give the dish a little heat. (The second time I made this, I used spicy Italian sausage and omitted the red pepper.)

Now, the recipe calls for one sprig of fresh thyme. It didn't make sense for me to buy a bunch of thyme, especially since I wasn't planning on using it in another recipe any time soon. Rather than buy the full bunch and waste the majority of it, I purchased a package of Poultry Blend herbs -- rosemary, sage, and thyme. I highly recommend going this route when you only need a small amount of fresh herbs.

Stephen and I loved this dish, and he always gets a smile on his face when I tell him that I'm making it for dinner. And, as one might imagine, the leftovers taste even better the next day. I hope you enjoy it! Even if a few months pass until you can try it in your own kitchen. *wink*

Italian Sausage and White Bean Stew

Recipe adapted from Bon Appetit
4 Servings | Total Time: 45 Minutes | Printable Recipe

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided
1 pound mild Italian sausage links
1 large white onion, thinly sliced
4 cloves garlic, minced
1 sprig fresh thyme
2 15.5-ounce cans cannellini (white kidney) beans, rinsed and drained
2 cups low-sodium chicken broth
Kosher salt
Black pepper
1 teaspoon crushed red pepper flakes
7 ounces baby spinach
Crusty bread, sliced (optional)

INSTRUCTIONS

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally, until browned and cooked through, about 15-20 minutes.
Transfer the sausage to a plate and set aside. Drain the oil and wipe the skillet clean.
Heat the remaining tablespoon olive oil in that same skillet over medium heat. Add the sliced onion, garlic, and thyme. Cook, stirring occasionally, until the onion is softened, about 5-8 minutes.
Add the beans and broth. Use the back of a spoon to crush a few of the beans. This will help thicken the sauce. Continue to cook down for 10 minutes.
Meanwhile, slice the sausage links and set the pieces to the side. Season the bean mixture with salt and pepper, to taste, and add the red pepper.
Add the baby spinach a handful at a time and cook until just wilted, about 2 minutes.
Fold the sausage slices into the stew and add more chicken broth or water to thin, if desired. Serve hot with slices of crusty bread for dipping.

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Menu Plan: May 20 - May 25

noreply@blogger.com (Michelle) — Mon, 20 May 2013 22:11:00 +0000

I had every intention of posting this week's Menu Plan when I got home from my high school reunion in Connecticut last night. But there were traffic back-ups that caused major delays and frustration that, by the time I got home, all I wanted to do was curl up in my armchair to watch Mad Men.

When I woke up this morning, writing this post was the first item on my to-do list (after coffee, of course). But my Inbox exploded and I got bombarded with phone calls. It wasn't until late morning that I realized I had yet to write one word.

As I feared it would, the craziness continued well past lunch and into the late afternoon. Before the sun sets and it's actually time for me to start making dinner, I decided to sit down and force myself to get the writing done.

Menu Plan: May 20 - May 25, 2013

Monday: Spicy Thai Peanut Noodles from Buns In My Oven
Tuesday: Filet Mignon with Fiery Pomegranate Sauce, Jasmine Rice, and Sugar Snap Peas
Wednesday: Stephen's Choice
Thursday: Herb Grilled Chicken with Creamy Broccoli Orzo from Smells Like Home
Friday: Spinach and Ricotta Pizza
Saturday: Pretzel Roll Surprise

Two special items of note:

* I forgot to buy broccoli when I was at the grocery store this morning. Looks like I'll need to make at least one additional trip to Giant this week.

* Last week, I received a shipment of pretzel rolls from company located just outside of Chicago, so I'll be experimenting with the rolls for Saturday night's dinner.

What's on your Menu Plan this week?

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A Taste of Tuscany: Cooking Class at Borgo Argenina - Gaiole in Chianti, Italy

noreply@blogger.com (Michelle) — Tue, 14 May 2013 18:06:00 +0000

When Stephen and I were planning our honeymoon in Tuscany, one of the things I lobbied for the hardest was a hands-on cooking class. I wanted the opportunity to cook in a real Italian kitchen and to learn about local dishes and techniques. Turns out, I didn't have to work as hard as I thought I did -- Stephen was completely on board. Conveniently for us, Elena Nappa, our hostess at Borgo Argenina, offers a group class for her guests ($40 USD per person) that allows them to prepare and then enjoy a multi-course meal complete with plenty of complimentary wine.

I thought about narrating through all of the photos in this post, but I think you'll get a better taste of our experience through the photos themselves. Enjoy!

The Work

The Reward

Cooking Class Menu at Borgo Argenina

Lasagne Bolognesi - We followed Elena's grandmother's recipe for the Bolognese sauce. The lasagne was layered with both the Bolognese sauce and freshly made Bechamel sauce. Seriously, the best lasagne I've ever had.

Chicken Cacciatore - Elena put me in charge of browning all of the chicken pieces (legs and thighs, bone-in) for the Cacciatore. She taught me that the pieces are traditionally turned with two wooden spoons rather than with a fork or a pair of tongs. This way, there's no chance of piercing the chicken skin.

Mixed Green Salad and Fresh Green Beans

Coppa Bagnocavallo - Another recipe from Elena's grandmother's, this dessert was inspired by the traditional tiramisu. Rather than using coffee-soaked biscuits, though, we used Amaretti cookies dipped in rum. Nonna Attilia was a smart lady -- what a treat this was!

Borgo Argenina
53013 Gaiole in Chianti, Italy

For more from my Taste of Tuscany series, see:

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Menu Plan: May 13 - May 18

noreply@blogger.com (Michelle) — Mon, 13 May 2013 14:30:00 +0000

Stephen and I are back from our weekend trip to Boston, where we had a fabulous time celebrating my 33rd birthday. As much as I would have loved to stay an extra few days (or, really, forever), we had to come home and get back to our normal routines. I toyed with the idea of sharing our weekly Menu Plan last night per usual, but I got so distracted with playing catch-up that I just decided it would be better to wait until this morning.

Last week, I bought a bag of frozen shrimp (shell-split and deveined) to make my Creamy Parmesan Risotto with Roasted Shrimp and Peas. Since we didn't use the whole bag for the risotto, I thought it would be a good idea to add another shrimp dish to the Menu Plan to work our way through the rest of it.

You might be wondering why I didn't just buy a bag of shrimp that was already peeled... Well, the price difference between the two options was considerable, so I figured I'd count on the help of my sous chef to peel the shrimp. After peeling 1/4-pound of shrimp, Stephen decided it was worth spending the extra money if it meant that he didn't have to do the work. He's in charge of buying the shrimp from now on. ;-)

Like last week, I only planned a handful of dinners this week. I'm headed up to Connecticut on Friday for my 15-year high school reunion, so no cooking for me this weekend! Instead, of worrying about getting dinner on the table at a reasonable hour, I can spend the time wondering how the hell 15 years have passed since I graduated.

Now, without further ado...

Menu Plan: May 13 - May 18

Monday: Bucatini with Spicy Shrimp, Arugula, and Breadcrumbs from Serious Eats
Tuesday: Quinoa and Grilled Sourdough Salad from The Nest
Wednesday: Stephen's Choice
Thursday: Spinach-Stuffed Mushrooms with Mixed Greens Salad
Friday - Saturday: Reunion Festivities in Connecticut

What's on your Menu Plan this week?

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Fashionable Fitness Wear from Albion Fit {and a Giveaway}

noreply@blogger.com (Michelle) — Tue, 07 May 2013 19:28:00 +0000

I've been doing a lot of thinking in the weeks approaching my 33rd birthday, and I've come to a very real conclusion -- I was in much better shape three years ago. I had run my first half marathon six months earlier and had it in my head that I was going to train for and run a full marathon within the year. My motivation to workout was at an all-time high, and I felt great.

Fast-forward to today... I'd still consider myself an active individual, but my running workouts aren't tied to a training program. I lace up my running shoes when I need to blow off stream or when I'm suffering from writer's block (something that happens more frequently now that I'm freelancing). My previous running goals had to do with building up mileage and endurance, while my current goals have to do with maintaining my sanity and mental health.

I'm not sure which scenario is the better one, but I'm grateful that running is part of my life. It balances me and is a great way for me to keep in shape, even if I don't do it on a regular basis. It was the recognition of just how important running is to me that inspired me to partner with Albion Fit, a Utah-based company dedicated to manufacturing beautiful, comfortable, and high-performance fitness and swimwear for the fashion and health-conscious female.

I realize that straying away from my usual focus on food-related topics is a risky move, but it's the right move. Not only because it allows me to share another side of me with you, but also because I know that so many of you are fellow runners or individuals intent upon maintaining a healthy lifestyle. So much so that you might appreciate this break from the norm.

I was given the opportunity to choose an item from Albion Fit's selection of workout clothing to wear on one of my runs. I'm a huge fan of layering, so I picked their 26.2 Jacket in Black because I knew I'd wear it while exercising and while lounging around the house.

When I tried on the jacket, one of the first things I noticed was how well it fit. I have a petite frame, so I appreciated that the jacket didn't hang off my body in an unflattering way. The jacket actually accentuated all the right places without making me feel too constricted. Plus, the length was perfect.

And how cute is the hood?

The distinctive bird design on the front and matching detail on the hood set the 26.2 Jacket apart from similar black workout tops you might find out there. So unique! But I think the best part about this jacket is how fashion and function are incorporated into its design. Despite the lean fit, the two side pockets provide ample room for anything you might want to carry while running or working out and there's an added pocket on the sleeve, perfect for storing your keys or some cash if you'd prefer to travel light.

I know I'm definitely going to get a lot of use out of my 26.2 Jacket, and I'm so grateful to Albion Fit for giving me the opportunity to try out their merchandise and to host this giveaway.

Are you ready for the details?

Albion Fit 26.2 Jacket Giveaway

One (1) lucky Taste As You Go reader will win a 26.2 Jacket (valued at $98) of their very own in a color of their choice! You can choose from black, coral, teal, or white.

How to Enter:

Visit Albion Fit and then leave a comment on this blog post telling me which item you'd like to add to your workout gear collection. This step is required.

For a bonus entry, pin a product photo from the Albion fit website onto one of your Pinterest boards and leave an additional comment on this blog post. Be sure to include the pin URL in your comment.

A winner will be chosen at random. Entries must be received by 12 noon on Wednesday, May 15, 2013. US residents only.

To be eligible, entries must include an email address so I have a way of notifying you should be you chosen as the winner. The winner will have 48 hours to claim their prize once notified. If you fail to claim your prize within that time frame, then another winner will be chosen.

Special Promotion for Taste As You Go Readers

For a limited time, you can take advantage of a special Albion Fit promotion organized just Taste As You Go readers. Use the discount code "tasteasyougo15" at checkout to save $15 on a purchase of $50 or more. This offer is valid through May 22, 2013.

Good luck, everyone! I can't wait to see which Albion Fit items you like the most!

Taste As You Go Disclaimer: I was provided an Albion Fit 26.2 Jacket at no cost to me. Albion Fit will be providing the prize for this giveaway and will be shipping the prize directly to the winner. I did not accept monetary compensation for this post. All opinions expressed are my own.

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Menu Plan: May 5 - May 11

noreply@blogger.com (Michelle) — Sun, 05 May 2013 19:27:00 +0000

It's finally here -- Birthday Week!

On Friday, Stephen and I will be heading off to celebrate in traditional fashion:

Boston + Baseball = Birthday Fun

Stephen and I will be taking in the Red Sox game at Fenway Park on Friday night, and I'm all ready with my Jason Varitek t-shirt. Since I'm turning 33 on Saturday, I'm planning on wearing the former captain's number to the game. Needless to say, I can't wait to be back in my favorite city!

Because of our trip, I really only have to worry about planning a handful of dinners this week. I'm fairly certainly we'll be eating at the ballpark on Friday night, and Stephen can buy me dinner on Saturday. It's the least he can do, right? ;-)

Menu Plan: May 5 - May 11

Sunday: Spinach and Gruyere Quiche with Simple Home Fries
Monday: Creamy Parmesan Risotto with Roasted Shrimp and Peas
Tuesday: VIP Preview Party at Rodizio Grill
Wednesday: Taco Night
Thursday: Stephen's Choice
Friday - Saturday: Birthday Festivities in Boston

As if turning 33 weren't big enough news, I'm also planning a fun non-food-related giveaway for you guys this week, so be sure to check back to find out all the details!

I'm the boss around here, so I say it's perfectly okay to stray away from food every now and then to keep things interesting. I'm not going to tell you what the prize is just yet, but if you like to exercise and/or work out, then this giveaway is the one for you!

In the meantime, leave a comment and let me know what's on your menu plan. I'd love to see what you're all planning on making for dinner this week!

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Olive Branch Restaurant - Bethlehem, PA

noreply@blogger.com (Michelle) — Thu, 02 May 2013 14:45:00 +0000

Have you ever suffered from a food craving so incessant that it completely interfered with your ability to perform basic, everyday functions? Several months ago, I was rendered practically useless by a craving for falafel (of all things).

So, when making plans to have lunch with my friend Megan (the blogger behind Lehigh Valley Transplant), I enthusiastically backed her suggested that grab some Middle Eastern food at Olive Branch Restaurant on the South Side. I could finally take care of my falafel craving and move on!

I arrived early for our lunch but was instantly encouraged to sit at wherever I wanted. The interior of the restaurant, decorated in warm shades of green and yellow, felt warm and inviting, and the gracious hospitality of the owners made it feel like home even though I had never dined there before.

Although I knew falafel was a definite order for me, other items on the menu called out to me, demanding my equal consideration. The Fatuch Salad ($4.95) was one of them. This Levantine bread salad uses pita bread that has been toasted or fried as its base. The pita is then tossed with mixed greens and chopped vegetables before being dressed in a traditional vinaigrette made from olive oil, lemon juice, sumac, and mint.

When I was in Cleveland for graduate school -- dear God, a decade ago -- I lived near a Middle Eastern restaurant that made one of the best versions of fatuch salad I've ever eaten. I was so happy to discover that the salad at the Olive Branch was just as delicious. The greens were fresh, the vegetables (tomatoes, cucumbers, and radishes) were crisp, and the dressing was perfectly balanced.

Next time, I might do what Megan did and order the Fatuch Salad with some grilled chicken to make it a more substantial meal.

Megan and I split the Pie Sampler ($5.50), which came with one Meat Pie (ground beef mixed with onions and pine nuts), one Feta Pie (feta cheese mixed with onions and cayenne pepper, pictured above), and one Spinach Pie (sauteed spinach mixed with onions). These little pockets are baked in homemade bread and, when eaten as a trio, are actually a fantastic lunch all on their own. They'd make a perfect midday grab-and-go meal if you're unable to dine-in.

"Okay, sure, Michelle. That's great. But what about the falafel?"

"Can you just talk about the falafel already?"

I'd be happy to.

The Falafel Sandwich ($4.50) was made from ground chickpeas that were spiced with cumin, coriander, and a touch of garlic and then lightly fried to give the outside a satisfying crispiness while keeping the inside tender and creamy. The falafel was wrapped in warm pita bread along with crisp lettuce and tomatoes to give the sandwich a light freshness. It's normally served with tahini, as well, but I asked them to keep the sauce on the side so I could dip my sandwich into it.

In short, the falafel was everything I needed it to be. And it disappeared from my plate in record time.

Upon Megan's recommendation, I took a piece of the homemade Baklava back to the house with me to enjoy as a mid-afternoon treat. Known for its richness, baklava is a pastry made of layers of phyllo filled with chopped nuts and then sweetened with syrup or honey.

And... oh my God, you guys.

The baklava from Olive Branch is lethal. Meaning, it was so damn good, I almost got back in my car after polishing off this piece so I could go get another one. Crazy, crazy good.

You know... I just realized that my schedule is open later today. I just might have to pop over there to pick up some dessert for tonight...

Olive Branch Restaurant
355 Broadway
Bethlehem, PA 18015
(610) 814-0355 | Map

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Slow-Cooker Asian Pork over Soba Noodles with Bell Peppers and Snow Peas

noreply@blogger.com (Michelle) — Mon, 29 Apr 2013 21:33:00 +0000

When I came home from my morning spent working remotely at our local Panera (I needed a change of scenery), I decided to spend the rest of the afternoon working from the comfort of my favorite armchair. Problem is, now that I'm here, I'm fighting a sudden temptation to take a little catnap before dinner. To stay on track, I've turned to the task of sharing a new recipe with you.

You long-term readers might be surprised to discover that this new recipe, adapted from a Real Simple recipe I pinned onto Pinterest a while back, involves pork. For those of you who don't know, pork isn't exactly my favorite protein out there. But Stephen likes it, so I add it into the dinner rotation every now and then to keep him happy.

That's marriage, right? :)

Turns out, it was pretty darn tasty. I loved the crispness of the bell peppers and snow peas, and the heartiness of the soba noodles meant that a little went a long way. (In other words, we were living off of the leftovers for a few days.)

My version includes the following changes:

I used double the amount of ginger called for in the original recipe (we can't get enough of it);
I added a clove of garlic (to complement the ginger and add another layer of flavor);
I used 1/2 teaspoon crushed red pepper (because we can handle the heat);
I used boneless pork loin (the grocery store didn't have pork shoulder), which, of course affected the total cooking time.

The next time I make this dish, I'll probably cut the recipe in half so we're not stuck with more leftovers than the two of us can handle. Or, I'll freeze the pork with the sauce to defrost at a later point in time to serve with freshly cooked noodles and vegetables. Either way, we'll definitely be having it again.

Slow-Cooker Asian Pork over Soba Noodles with Bell Peppers and Snow Peas

Adapted from Real Simple - Printable Recipe

INGREDIENTS

1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
2-inch piece fresh ginger, peeled and sliced
1 clove garlic, minced
1/2 teaspoon crushed red pepper
2 1/2 pounds boneless pork loin, center cut, trimmed and cut into 2-inch pieces
12 ounces soba noodles
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
Chopped roasted peanuts

INSTRUCTIONS

In a 4- to 6-quart slow-cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, garlic, and red pepper.
Add the pork and toss to coat. Cover and cook on low until the pork is tender, about 2 1/2 - 3 hours.
Fifteen minutes before serving, cook the noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
Transfer the pork to a medium bowl; set aside.
Pour the cooking liquid into a large skillet and bring to a boil. Boil until slightly thickened, 4-5 minutes. Add the pork and toss to coat.
Serve the pork over the noodles and vegetables. Sprinkle with the chopped peanuts.

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Menu Plan: April 28 - May 4

noreply@blogger.com (Michelle) — Sun, 28 Apr 2013 16:54:00 +0000

Stephen and I typically kick off our Sundays by heading to our favorite weekend spot for brunch and bottomless cups of coffee. But, for the first Sunday in a long time, I found myself at home with a strong urge to bake something.

After weighing my options for a few minutes, I came to the conclusion that today was the perfect day to try the recipe for Date-Nut Rolls from Jim's cookbook. (Jim Gunther was one of my hosts at The Inn on First during my trip to Napa. These treats were available to the guests for breakfast each morning.)

The finished Date-Nut Rolls tasted fantastic... even despite the fact that some of them were horribly malformed. While it's slightly embarrassing to admit that my baking skills need work, I'm not ashamed to admit that I ate three of them with my (second) cup of coffee. I can't wait to share the recipe with you!

For now, though, it's time to share the Menu Plan for the week.

Menu Plan: April 28 - May 4

Sunday: Parmesan-Breaded Turkey Cutlets with Arugula
Monday: Scallops with Apple Pan Sauce from Bon Appetit
Tuesday: Rigatoni with Sauteed Eggplant and Tomatoes from Real Simple
Wednesday: Stephen's Choice
Thursday: Spaghetti with Meatballs
Friday: Barbecue Chicken Pizza
Saturday: Leftovers

You can see that I factored in a night for leftovers. Since starting this whole menu-planning exercise, Stephen and I have been absolutely inundated with leftovers. I've discovered that, for two people, it's not really necessary to plan something new every night, so Saturday's going to remain open (at least for this week) to accommodate any leftovers we might have by the end of the week.

Always learning!

What's on your menu plan this week?

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A Taste of Napa: Gourmet Living at The Inn on First - Napa, CA

noreply@blogger.com (Michelle) — Wed, 24 Apr 2013 04:00:00 +0000

When I returned from my trip to Napa and started organizing all of my notes, I couldn't believe the amount of information I had gathered about some of the lodging, dining, and entertainment options in the City of Napa. (I also couldn't believe I had taken over 600 photos over the span of three days.) As you can imagine, it took some time for me to wrap my head around it all, but I'm ready to share the first post in my Taste of Napa series with you.

Go on and continue reading to learn more about my assigned lodging for the trip -- The Inn on First.

Since I had to travel across the country, I arranged to fly into California the night before the official festivities began. By the time I arrived at The Inn on First, it was late and the proprietors, Jamie Cherry and husband Jim Gunther, had already retired for the evening. Thankfully, they have a system in place for guests who are unable to check-in during the appointed hours (between 3:30 PM and 6:30 PM).

I retrieved my keys from the main building, referred affectionately as The Mansion, and made my way back to the Garden Suites. My suite, the middle suite on the lower level, was the Incantment Suite ($200-$385 per night based on double occupancy) and was decorated in rich blues and crisp whites.

I was instantly at ease thanks to the jazz that was playing on the iPod when I entered the room. (All ten rooms -- five mansion rooms and five garden suites -- are equipped with a CD player/radio with alam and iPod connection.) Plus, the complimentary split of Mumm Napa Sparkling Wine waiting for me in the small in-room refrigerator didn't hurt either!

And, I can't begin to tell you how grateful I was to find the generous supply of Jim's legendary Chocolate Chunk Cookies on the sideboard in the dining room as I was making my way through the mansion to the back of the property. Two of those cookies and the sparkling wine made for a decadent late-night dinner after a soak in my Jacuzzi bathtub.

Why not, right?

After my bath, I snuggled under the covers of my king bed and just enjoyed the serenity of the moment. The rooms at The Inn on First don't have televisions, so I took advantage of the quiet and reread the incredibly detailed email I received from Jamie and Jim prior to my arrival. The email listed my reservation details, as well as add-on package options, spa services, and restaurant and winery recommendations.

I found the list of restaurants especially helpful, as it specified the "foodie restaurants" and offered a short description of the cuisine one would find at each of the establishments. Had my trip not been planned out, I would have referred to that email religiously.

(By the way, televisions were removed from the rooms about a year after Jamie and Jim purchased the property because it was felt that they'd impede romance rather than encourage it. However, you're not completely cut off from the modern world during your stay at The Inn on First. Guests are provided with complimentary secure wireless internet access.)

Due to the time difference, I awoke earlier than intended. Thankfully, my suite had a small coffee pot and a basket of ground gourmet organic coffee. I was able to brew enough coffee to hold me over until I showered and dressed for the day. When I felt ready to interact with other human beings, I made my way up to the mansion and joined the rest of the guests for breakfast at the gorgeous custom-built communal table in the dining room.

At The Inn on First, breakfast begins with a selection of cold items, including homemade granola, homemade pastry, fresh fruit salad, and yogurt along with coffee, tea, and fresh orange juice. I was absolutely obsessed with the Date-Nut Rolls and tried not to make a fool of myself as I ate one after another after another. And the granola was simple but fantastic, perfumed with a combination of cinnamon, nutmeg, and allspice.

The real show-stopper of the meal, however, was what came out next.

Have you ever had macaroni and cheese for breakfast before? Until I stayed at The Inn on First, I hadn't either.

Jim, a graduate of the California Culinary Academy in San Francisco, prides himself in creating "whimsical breakfast fare with a professional edge". With over 110 recipes in his arsenal, he's committed to providing each of the B&B's guests with a different meal each time they visit. That means he keeps accurate records to make sure he doesn't serve you something you've eaten before.

I mean, WOW.

Double WOW.

The Homemade Macaroni Noodles with Spinach and Cheese was topped with the most gorgeously fried egg I've ever seen. I was expecting a rich sauce, but it wasn't. This sauce, which was made from a combination of smoked Gouda, cojita, and sharp cheddar, was silky and creamy without the heaviness. Having a small side salad, tossed lightly with a slightly sweet vinaigrette, really helped to balance everything out.

The next morning, the guests were invited to eat breakfast out in the garden. Since I was in eager anticipation of what Jim was going to cook up this time, I skipped the cold items altogether and went straight for the coffee and the hot entree du jour.

This time, I was served Homemade Egg Noodles with Fried Breadcrumbs, Mixed Vegetables, and Poached Eggs. While the dish was delicious and, technically, different that the dish I had the morning before, I would've liked to have tried something from Jim's repertoire that didn't involve pasta and an egg.

I should say here that they use fresh, organic ingredients at The Inn on First whenever possible, and they're able to accommodate most dietary needs, including vegan, vegetarian, pescatarian, gluten-free, wheat-free, and dairy-free, if they've given advance notice. In fact, when you receive the email confirming your reservation, you'll also get an email asking for information regarding allergies or dietary restrictions.

Going to these efforts to ensure each guest has an enjoyable experience makes The Inn on First a truly special place.

And so does the fact that it's a dog-friendly establishment. While the mansion is a pet-free zone, three of the Garden Suites are pet-friendly and the garden is open to all.

Other items of note:

All rooms feature a whirlpool tub and a gas fireplace;
The Inn on First is one of the only green-certified B&B inns in California, and they provide stainless steel water bottles for guests to use rather than plastic bottles as well as shampoo, conditioner, and body wash dispensers in the showers;
Picnic backpacks are provided in each room for guests to use during the day.

I had a fabulous time at The Inn on First and wish I could have stayed longer. Thank you so much to Jamie and Jim for their hospitality -- until next time!

PS. You're in luck. Jim has granted me special permission to share some of his recipes with all of you, so stay tuned for those!

The Inn on First
1938 First Street
Napa, CA 94559
(707) 253-1331 | Map

Taste As You Go Disclaimer: I was provided with the opportunity to travel to Napa on this press trip at no cost to me. I did not accept monetary compensation for writing about the trip or about my experiences while in Napa. All opinions expressed are my own.

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Menu Plan: April 21 - April 27

noreply@blogger.com (Michelle) — Sun, 21 Apr 2013 22:11:00 +0000

When I returned from my trip to Napa, I wasn't terribly motivated to plan a week's worth of meals. I wanted to cling to the memories of the amazing food I ate while in California rather than comb my cookbooks for inspiration. The week off was nice, but it's time to get back to business!

Menu Plan: April 21 - April 27

Sunday: Orzo with Butter, Peas, and Parmesan

Monday: Linguine with Butter, Pecorino, Arugula, and Black Pepper from Everyday Pasta

Tuesday: Chorizo with Onions and Peppers over White Rice

Wednesday: Stephen's Choice

Thursday: Spinach and Gruyere Quiche with Mixed Greens

Friday: Pizza with Spinach and Ricotta

Saturday: Meatloaf with Mashed Potatoes and Gravy

What's on your menu plan this week?

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Healthy Snacking with Bestowed {and a Giveaway}

noreply@blogger.com (Michelle) — Sat, 20 Apr 2013 16:42:00 +0000

While the concept of the monthly subscription service is hardly a new one, I've been noticing that more and more companies have started providing this service to customers over the past 6 months. For a fee, you can have samples from a specific family of products delivered directly to your door each month. The variety of services is wide, so if you do enough research, you're bound to find something to fit your interests -- from beauty and fashion to gourmet coffee and tea to products for your favorite pet. It's a great way to try products that you might otherwise overlook.

And that's exactly what the folks at Bestowed are looking to do. Created by nationally-recognized nutritionist and author Heather Bauer, Bestowed wants to help you "discover healthy foods you'll love". For $19/month or $209/year, you'll receive a box containing at least 5 healthy food and snack product samples each month. I'm always looking for healthy snack ideas, so when they offered me a chance to try one of their monthly boxes to review, I jumped at the chance.

I haven't had a chance to try all of the products just yet, but I wanted to give you an idea of what types of items were waiting for me in my Bestowed box.

Oloves Hot Chilli Mama Olives

Here's a perfect example of a product that would not catch my attention in the grocery store. Because I'm not a fan of olives, I generally walk right by them unless I need them for a specific reason. But Stephen likes olives and now he has a snack option to consider the next time he insists on working hours on end without taking a break for a real meal.

The Oloves products are Kosher-certified, gluten-free, wheat-free, dairy-free, and nut-free and are suitable for vegans and vegetarians. Plus, their packaging (liquid-free, foil-fresh pouches) make them the perfect snack to throw in your bag and to eat while on the go.

Nature's Bakery Fig Bar

When I was commuting to Manhattan, I made a point of having a bar of some sort in my bag at all times. Cereal bars, granola bars, energy bars -- they all had their chance to accompany me to New York. Had I known about these Fig Bars from Nature's Bakery at the time, then they definitely would've been included in the rotation.

The Fig Bars are packed with all-natural ingredients and are Kosher-certified, cholesterol-free, dairy-free, and vegan. I loved the combination of fig with raspberry because it cut back on the cloying sweetness found in other fig bars or cookies. Each package contains two servings, but I ate both of them without abandon before I realized I probably should have saved the other piece for later.

Oh well ;-)

Happy Squeeze Smoothie from Happy Family Brands

I know that Happy Family products are really popular with my friends who have children because they're made from organic ingredients that are minimally processed, but I had no idea that Happy Family created a line of products geared toward adults. I haven't tried this smoothie yet, but when I do, I just hope I don't wind up being an over-zealous squeezer... I would really hate to have to report that I wound up wearing it rather than drinking it.

$25 iTrain Gift Card

I was really excited to discover a gift card to iTrain in my Bestowed box. iTrain features podcast downloads from celebrity trainers designed to maximize your workout. You can download the workouts directly to your iPod or other MP3 device and bring your workout with you... Especially helpful if you travel a lot and want a way to keep up with your training program.

I was looking at the website the other day and I think I'm going to have a hard time deciding which program to download because there are so many options to choose from. I can't wait to find something to supplement my running!

Nature's Earthly Choice Quinoa and Lentil Soup Mix

Now, quinoa isn't new to me. I've made quinoa salad several times and order it out when I can, but I've never combined it with lentils or prepared it in a soup. I made up this soup mix from Nature's Earthly Choice for lunch the other day, and Stephen and I really enjoyed it. I think his exact words were "I liked that. Make that again."

The soup is organic and gluten-free and goes from stove to table in 15 minutes (once you've brought the water to a boil, that is). Super tasty and super filling!

Manitoba Harvest Hemp Hearts / Artisana Coconut Butter

I also received samples of Manitoba Harvest Hemp Hearts and Artisana Coconut Butter, two products that I've never had before but am looking forward to trying.

Bestowed Box Giveaway

** This giveaway is now closed. The winner has been notified. **

Now this is where it gets exciting. I've partnered with Bestowed to offer one lucky Taste As You Go reader the chance to try one of their monthly boxes, too!

Enter to win a one-month subscription (i.e. one Bestowed Box) by leaving a comment on this post telling me your favorite healthy snack.

The deadline to enter is 11:59 PM ET on Friday, April 26, 2013.
The winner will be chosen at random and will be notified via email. You must include your email address when commenting to be eligible. If I have no way of contacting you, then I will choose another winner.
Only one entry per person, please.

As an added bonus, each customer who signs up for a Bestowed subscription using code 5OFFBSTOWEDD01 will receive $5 OFF!

Good luck!

Taste As You Go Disclaimer: I was provided a Bestowed Box at no cost to me. Bestowed will be providing the prize for this giveaway and will ship the prize directly to the winner. I did not accept monetary compensation for this post. All opinions expressed are my own.

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Creamy Slow-Cooker Chicken with Vegetables

noreply@blogger.com (Michelle) — Wed, 17 Apr 2013 21:36:00 +0000

Spring has definitely arrived. The sunny skies and relatively higher daytime temperatures might persuade you to begin planning lighter meals, especially given the variety of seasonal produce popping up at the markets. But I think it's a good idea to have some comfort meals in your recipe arsenal that will keep you and your loved ones warm in the chilly evenings that are so typical during this time of year.

One of the best parts about this recipe for Creamy Slow-Cooker Chicken with Vegetables is that you can set it up to cook all afternoon in your Crock-Pot, leaving you time to work on the items on your to-do list or, better yet, a chance to get outside to enjoy the weather.

I adapted this recipe from one I came across in the Fall 2012/Winter 2013 issue of Real Simple. My version includes the following changes:

I used boneless, skinless chicken breasts rather than chicken thighs (the store was out of thighs, if you can believe that!);
I omitted the white wine since I did not have any on hand (we drink more red wine than white wine);
I increased the amount of chicken broth used, as well as the amount of peas (we like peas in our house);
Because the recipe calls for heavy cream, I added a pinch of nutmeg to the sauce (just like my mother taught me).

Rather than prepare store-bought biscuits or follow their suggested recipe for drop biscuits, I just made up a batch of my own Simple Olive Oil Biscuits. They were the perfect accompaniment to this dish and perfect for dipping in the creamy sauce.

Creamy Slow-Cooker Chicken with Vegetables
Adapted from Real Simple - Printable Recipe

INGREDIENTS

3/4 pounds medium carrots, cut into 1-inch pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless, chicken breasts
1/2 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1 1/2 cups fat-free, reduced-sodium chicken broth
1 1/2 cups frozen peas
1/2 cup heavy cream
Pinch nutmeg

INSTRUCTIONS

In a 4- to 6-quart slow-cooker, toss together the carrots, celery, onion, and flour.
Season both sides of each chicken breast with poultry seasoning and place the chicken on top of the vegetables.
Sprinkle 1 teaspoon salt and 1/4 teaspoon black pepper on top of the chicken. Add the chicken stock.
Cover and cook on high until the chicken is cooked through, about 1.5 hours.
Remove the chicken and allow to cool until you're able to handle the pieces without burning your fingers. While the vegetables continue to cook, dice the chicken into bite-sized pieces. Reserve chicken in a bowl.
After 1 hour, put the chicken back in and add the peas, cream, and nutmeg. Stir to combine. Cover and cook until heated through, 5 to 10 minutes more. Serve hot.

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Rodizio Grill to Open in Allentown in Early May

noreply@blogger.com (Michelle) — Mon, 15 Apr 2013 17:21:00 +0000

A new restaurant is coming to the Lehigh Valley -- Rodizio Grill, America's First Brazilian Steakhouse, is set to open its Allentown location, the first in Pennsylvania, early next month!

The Rodizio Grill menu is all-inclusive and features unlimited appetizers, over 15 types of rotisserie meats and other items grilled on skewers three feet in length, over 30 gourmet salads, and a wide variety of homemade desserts.

The food offers diners a taste of authentic Brazilian cuisine, and with Brazilian Gauchos serving the food tableside, they'll also get a taste of the country's vibrant culture.

So... if you're local to the Lehigh Valley, do you think you'll give this steakhouse a try when it opens?

Rodizio Grill

2805 Lehigh Street

Allentown, PA 18103

Map

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A Taste of Tuscany: Winery Tour and Tasting at Capannelle - Gaiole in Chianti, Italy

noreply@blogger.com (Michelle) — Thu, 11 Apr 2013 22:12:00 +0000

Right now, I'm sitting in my room at my B&B in Napa and letting the glorious California sunshine stream in through my windows. The door to my private little patio is open and the song of the birds and the smell of the flowering jasmine are floating in. This is a lovely, lovely place, and I can't wait to tell you more about my trip to Napa when I get back!

The quiet charm of Napa and the sheer proximity to all this fantastic wine brings me right back to my honeymoon trip to Tuscany. After hearing Elena (our hostess) rave about it for several days, Stephen and I paired up with another couple staying at our B&B and headed to Capannelle, a small winery about 8 miles (13 kilometers) to the north, for a tour and tasting.

Not being familiar with the area, we completely missed the little road we needed to turn onto to get up the hill to the winery. In fact, we drove past the road several times before I finally spotted the sign pointing us in the right direction. Getting turned around meant that we were a little late for our scheduled tour, but Valentina (our tour guide) was extremely forgiving and assured us that we weren't the first people to get lost.

Wine producing at Capannelle dates back to 1974, when Raffaele Rossetti, a 40-year-old businessman from Rome, decided to purchase the 16th-century farmhouse in the heart if the Chianti region. Since then, the exterior of the farmhouse has been restored to highlight the beauty of the original architecture while the interior has been renovated to give the building a modern feeling.

Because of the size of the winery, Capannelle produces a limited number of bottles, only 80,000 per year. They divide production between a Chianti Classico Riserva DOCG aged in barrels (25,000 bottles), a Solare IGT aged in Barriques (30,000 bottles), a Chardonnay IGT aged and fermented in Barriques (10,000 bottles), and a 50&50 in collaboration with Avignonesi di Montepulciano (15,000 bottles).

If you have a ton of money to throw around, then you can rent space in the wine vault to store your personal bottles. People from all over the world had bottles in there, which was really cool to see.

After our tour, we headed upstairs to allow Valentina to lead us through a tasting of Capannelle's wines. There are several wine flights to choose from, so you can tailor your tasting based on your personal preferences.

We all started with the 2009 Chianti Classico to get an understanding of the signature wine of the region. A sip (or several) of wine and then a tasting of fresh cheese to see how the flavor of the wine develops when paired with food. Truly, truly extraordinary.

Stephen was a huge fan of the 2006 Solare. Love that smile. :)

We also tasted the Chardonnay and the 50&50 before our time at Capannelle was done. Judging by the number of "empty little soldiers" that we lined up on the counter afterward, it's not surprising that we left the winery a little buzzed.

If you're planning on visiting the area, then definitely try and make an appointment for a tour and tasting at Capannelle. The entire staff was extremely friendly and knowledgeable, and you could tell that they all loved doing what they do. They made us feel right at home, which made it really hard to say goodbye.

Capannelle
Localita Capannelle 13
53013 Gaiole in Chianti, Italy

For more from my Taste of Tuscany series, see:

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Menu Plan: April 7 - April 13

noreply@blogger.com (Michelle) — Mon, 08 Apr 2013 00:46:00 +0000

Given that I leave for Napa on Tuesday, the temptation to skip menu planning this week was pretty strong. Then I realized that every second before my departure was going to count if I had any hope of successfully tackling the items on my to-do list.

Menu planning was going to save me, so I went through the normal routine of flipping through cookbooks from my collection and scrolling through Pinterest for inspiration. Here's what I've come up with!

Menu Plan: April 7 - April 13

Sunday: Cheese Enchiladas (from How to Cook Everything, 10th Anniversary Edition) with Spanish Rice
Monday: Creamy Parmesan Pasta with Peas and Bacon
Tuesday - Friday: No cooking for me -- I'll be in Napa!
Saturday: Asparagus and Ricotta Pizza from Real Simple

What's on your menu plan this week?

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Jenny's Kuali - Bethlehem, PA

noreply@blogger.com (Michelle) — Thu, 04 Apr 2013 16:52:00 +0000

One of the things I love about living in the Lehigh Valley is being able to watch its transformation. The area that I first got to know as a college student has changed, and since moving back in 2011, I've been enjoying getting to know the area all over again.

What better way to do that than to go out and try as many of the new-to-me-restaurants as possible?

One of those restaurants is Jenny's Kuali, a Malaysian restaurant on East 4th Street in Bethlehem. Stephen and I found ourselves here after traveling for most of the day and knowing we had next to nothing in the refrigerator. He'd been there before, but this was my first visit.

Despite the relatively late hour, the place was packed. A good sign, in my opinion. Thankfully, we were able to grab the last available table and didn't have to wait for something to open up.

The building itself is unassuming and the decor is simple, but you'll find that to be true of many of the restaurants on this particular stretch of the South Side. To quiet his rumbling stomach, Stephen ordered a Vegetable Spring Roll ($1.50). The vegetables on the inside were fresh and retained some of their crisp texture, but the flavor of the spring roll fell flat. This little appetizer could have been elevated had someone had seasoned the vegetables with a heavier hand.

On the complete opposite end of the flavor spectrum was the Nasi Goreng with Vegetables ($7.50, pictured above).* The Malaysian-style fried rice was served with an assortment of freshly sauteed vegetables, including peppers, broccoli, baby bok choy, and snow peas. The vegetables, which were a welcome change from the usual ones you see in rice dishes prepared in Asian restaurants, still had a bit of crunch to them and added great texture. Of course, the healthy dose of curry powder didn't hurt!

Despite my feelings about the Vegetable Spring Roll, just one bite of the Nasi Goreng made me a fan of Jenny's Kuali, and I'm grateful that they've joined the family of restaurants on 4th Street. I'm looking forward to our next meal there so I can try something else!

* While I ordered the Nasi Goreng with Vegetables, you also have your choice of protein (chicken or shrimp) if you'd like something a little more substantial.

Jenny's Kuali
102 East 4th Street
Bethlehem, PA 18015
(610) 758-8088 | Map

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A Taste of Napa

noreply@blogger.com (Michelle) — Tue, 02 Apr 2013 04:01:00 +0000

If you follow Taste As You Go on Facebook (and you should!), then you know that I've had some exciting things in the works over the past few weeks. Revealing big news is somewhat of an art form, especially in this age of social media, and I knew the timing of my announcement had to be just right if I wanted there to be a ta da! factor. So, I chose to wait a little a bit to tell you about one of my projects until I had a chance to finalize some of the details.

Good news... I'm ready to tell you now!

I have been invited on a three-day, two-night press trip to Napa on behalf of the Napa Downtown Association and the Napa Tourism Improvement District!

When you think of Napa, I'm sure the first thing you picture are the wineries and the vineyards. In recent years, the city itself has become a world-class travel destination in its own right, offering visitors over 70 restaurants, over 25 wine tasting rooms, luxurious hotels, cozy B&Bs, and a wide variety of entertainment venues all within walking distance.

It's been ten years since I visited California. The last time I was there, I was touring the campus of U.C. Davis, trying to figure out whether their graduate program was the right fit for me. Needless to say, I didn't have too much room in my schedule for exploring.

Amazingly, this press trip includes lodging, dining, and entertainment, and, judging by my preliminary itinerary, it sounds as if they're going to keep me pretty busy showing me what Napa has to offer. I can't wait to share it all with you!

One week until I depart... I better start thinking about what I want to pack :)

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Menu Plan: March 31 - April 6

noreply@blogger.com (Michelle) — Sun, 31 Mar 2013 04:01:00 +0000

It's Easter Sunday, so this post is going to be a short one. Stephen and I are spending the day with his family today, but I wanted to take a quick minute to share our Menu Plan for the week.

(Ah, the wonders of scheduled publishing...)

Sunday: Easter Dinner with Family
Monday: Mexican Stuffed Peppers from Claire's Corner Copia Cookbook
Tuesday: Stephen's Choice
Wednesday: Creamy Parmesan Pasta with Peas and Bacon
Thursday: Ground Turkey Sloppy Joes
Friday: White Pizza with Basil Pesto and Pine Nuts
Saturday: Salisbury Steaks with Mushrooms and Egg Noodles

Regardless of whether you're celebrating the Easter holiday today, I hope you and your loved ones are having a lovely Sunday.

Looking ahead, I have some exciting news to share with all of you, so be sure to check back in a couple of days!

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Basic Baked Meatballs

noreply@blogger.com (Michelle) — Fri, 29 Mar 2013 18:26:00 +0000

With Easter this Sunday, I know that many of you are busily making your preparations for the holiday. Dyeing eggs, filling Easter baskets, and gathering all of the ingredients for the big family dinner -- whatever items are left on your to-do list, I think it's safe to assume that making meatballs isn't one of them. That's why I'm sharing the recipe with you now so you can bookmark it (or pin it) to make it some other weekend.

I'm always keeping the best interests of my readers at heart :)

When I make meatballs, I like to make way more than I need so I can have some now and freeze some for later. That way I can defrost the frozen meatballs on a night when I don't feel particularly motivated to cook a full meal from scratch.

Lots of people will shape their meatballs and then allow them to cook all afternoon in a pot (or slow-cooker) of simmering marinara sauce. The meat adds tremendous flavor to the sauce and the whole house smells amazing while they're cooking.

While I love that method, there are times when I just don't want to wait that long. I've found that baking meatballs off in the oven is a great way to get homemade meatballs in under an hour. Plus, baking them is a healthy alternative to frying them in a pan!

So, how do you like to cook your meatballs?

Basic Baked Meatballs

Printable Recipe - Makes 2 dozen

INGREDIENTS

2 1/4 pounds ground beef, veal, and pork mixture
1 cup Italian-style breadcrumbs
2 eggs, slightly beaten
1 large clove garlic, minced
1/4 cup milk
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS

Heat oven to 400°F. Line two baking sheets with aluminum foil.
Combine all of the ingredients thoroughly in a large bowl, making sure not to overmix.
Shape into two-inch meatballs and place on the baking sheets.
Bake for 20 minutes or until a thermometer inserted into the meat reads at least 165°F.

Cook's Note: If you're going to freeze the meatballs, then allow them to come to room temperature after removing them from the oven. Place the whole tray of meatballs in the freezer for 5-10 minutes. Remove the meatballs from the tray and place into an air-tight container or a freezer bag before returning them to the freezer.

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A Taste of Tuscany: Osteria del Castello - Gaiole in Chianti, Italy

noreply@blogger.com (Michelle) — Wed, 27 Mar 2013 04:21:00 +0000

The most difficult part about writing this post had more to do with selecting the right photos than with finding the right words. I could have saved myself a lot of work by limiting myself to the photos of Osteria del Castello and the food that we ate there, but since I've been dying to share more photos of our honeymoon in Tuscany, you're getting... well... more. Lucky you!

After spending practically a full day relaxing at our B&B, we knew we were due for a full day of exploring. We got in our rental car and drove to the Castello di Meleto for a wine tasting and tour of the castle but arrived well before the first tour was scheduled to start.

Rather than wait, we got back in the car and, somehow, found ourselves in the village of Castagnoli. Turns out, it was a lovely place to take a leisurely stroll, and the scenery inspired me to take out my camera to take some pictures.

Leave it to a food blogger to make fruit her main subject.

Stephen was a good sport about having to stop every three feet so I could take another picture. He kept himself entertained by taking pictures with my point and shoot camera. I think he titled this one "Food Blogger in the Wild".

My husband is such an amusing man.

Sometimes.

On our way back to the car, I spotted this gorgeous wooden door leading into a large stone house off the main street. (Actually, I think there was only one street...) I was so obsessed with how picturesque the scene was in front of me that I almost knocked on the door to see if anyone would answer. I was curious to see what the inside of the house looked like!

We were starting to get hungry for lunch, so we headed to Osteria del Castello, located about halfway up the hill to Castello di Brolio. The restaurant and the castle were on our hostess' must-see list, so we knew we were in for a treat.

Despite Elena's recommendation that we eat outside in the terrace, it had rained the day before and everything was still a little damp. We didn't mind and were rather delighted to grab a table inside where it was nice and cozy.

To keep things light -- it was lunchtime, after all -- I ordered two dishes from the Primi menu. The Panzanella (Euro 8,00) was absolutely delicious. Unlike the version I ate at Trattoria La Grotta della Rana, this version featured the traditional cubes of bread and chunks of fresh tomato and diced cucumber. I especially enjoyed the sharpness in flavor from the nuggets of Provolone cheese that were unexpectedly mixed into the salad.

I also ordered the Eggplant, Buffalo Mozzarella, and Tomato Flan (Euro 10,00), an elegant dish that was much more sophisticated in flavor than I thought it would be. While I wasn't a fan of the texture of the flan (can something be gritty and smooth at the same time?), I did love how the earthiness of the eggplant played with the brightness of the tomatoes and the creaminess of the cheese.

Stephen skipped the Primi Course and went straight to the Secondi Course. He ordered the Handmade Casarecce Pasta with Zucchini, Mint, and Pecorino (Euro 10,00). This dish was perfect for the season, and we both thought that the mint helped highlight the flavor of the zucchini.

Truth be told, I attempted to recreate this dish when we got back from Italy. Unfortunately, I didn't quite nail it the first time out of the box. I'm going to have to try again when zucchini is in season.

After lunch, we walked up the hill to take a tour of the castle. But, as luck would have it, the castle was closed on Mondays.

Womp womp.

We didn't completely miss out, though. For Euro 5,00 each, we could tour the garden and the grounds for as long as we wanted.

The views were simply breathtaking. If I had a book and a ~~glass~~ bottle of wine, then I could have stayed on the terrace all day, reading and drinking to my heart's content.

Alas, neither book nor wine were to be had at the castle. We had to go down the hill for the wine.

Our tickets for the Garden Tour granted us a tasting of wine (one glass each) at the Castello di Brolio Enoteca. The staff was extremely friendly, and Stephen and I loved the juxtaposition of modern and rustic in the decor in the wine shop. What a lovely way to end our day!

(To see larger versions of the photos in this post, just click on any one of them to open in a new tab/window.)

Osteria del Castello
Madonna a Brolio
53013 Gaiole in Chianti, Italy

For more from my Taste of Tuscany series, see:

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Menu Plan: March 24 - March 30

noreply@blogger.com (Michelle) — Sun, 24 Mar 2013 22:42:00 +0000

I woke up this morning not really feeling like myself. So much so that I actually told Stephen that I didn't want to go out for brunch -- my absolutely favorite thing to do on the weekend. Instead, he ran out to pick up some bagels while I attempted to take it easy by flipping through some catalogs and pinning my wish-list items on Pinterest.

Despite feeling under the weather, I stubbornly decided to stick to our menu plan for the week and started prepping the short ribs for tonight's dinner. It would have been really easy to just skip cooking in favor of chipping away at the leftovers in the refrigerator, but I didn't want to start off the week by deviating from the plan.

Like I said, I'm stubborn.

Now that I've been menu planning for a few weeks, I can say with conviction that I need to be better about repurposing leftovers, especially when it comes down to using leftover protein in another dish later in the week.

Who knew I'd grow so much as a cook just by planning meals on a weekly basis?

Sunday: Crockpot Korean Beef Tacos from Pink Parsley
Monday: Eggplant Parmesan Rollatini from Real Simple
Tuesday: Breakfast for Dinner - French Toast with Crispy Bacon
Wednesday: Spaghetti with Garlic and Olive Oil with Roasted Broccoli
Thursday: Stephen's Choice
Friday: Margherita Pizza
Saturday: Simple Chicken Cacciatore over Egg Noodles with Simple Olive Oil Biscuits

You might remember that I had Chicken Cacciatore on the menu plan for last week. Unfortunately, I was getting tired of the taste of chicken and pushed it to this week. Since that's the only chicken dish on the plan this week, I'm hoping to avoid having to push it back again.

Have a great week, everyone! And be on the look-out for the next post in my "Taste of Tuscany" series!

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Top of the Bay - Warwick, RI

noreply@blogger.com (Michelle) — Wed, 20 Mar 2013 22:01:00 +0000

Photo Credit: Brian Samuels Photography

After reading this feature about a young boy and his grandfather in our local paper, it dawned on me that this boy and I share something special -- the memory of having our respective grandfathers take us to McDonald's for breakfast.

When my grandparents visited us in Connecticut, my grandfather and I would get up before everyone else, and drive to the diner on Route 5 for breakfast, usually opting for two seats at the counter so we could watch all the action. But when we visited them in Rhode Island, our breakfast destination would always be McDonald's.

He'd introduce me to all of his friends who came in and boast about the latest achievements of his "Missy Poo Poo" (his pet name for me), and I loved every second of it. When he was done socializing, we'd pick up a Hotcakes breakfast for the road and head to the park to feed the ducks, extending the just-the-two-of-us time a little bit longer.

If those ducks got addicted to the taste of maple syrup, then it was probably our fault.

I don't hide the fact that I love my grandparents more than life itself. While I talk to my grandmother on the phone every Sunday, I truly value the visits we have in person and know that any time spent with them is a blessing. Especially since we live so far away from each other.

When Stephen and I were up in Connecticut for Thanksgiving with my family, we squeezed in a day trip to Rhode Island so we could spend some time with my grandparents before going home to Pennsylvania. The original plan was to go to brunch at Buttonwoods Fish & Chips, since our last meal there was so enjoyable.

By the time we showed up to their house, my grandfather came up with a new idea and suggested we have lunch at Top of the Bay instead. This way, we could enjoy the view of Greenwich Bay while we ate. The change sounded good to us, so we went with it. Who wouldn't want to eat by the water?

Upon my grandparents' suggestion, Stephen and I ordered the Lunch Deal -- 2 clam cakes, a cup of chowder, an entree, dessert, and coffee for $10.95. An insane amount of food for an extremely reasonable price.

This was the first time Stephen got to try Rhode Island clam cakes and chowder, so it was a momentous occasion. The three of us already in-the-know watched his every move when his food came out, and my grandparents were relieved to see that their new grandson-in-law was a huge fan of the red chowder.

Since we were by the water, I thought it only appropriate to get the Fish & Chips for my entree. What came out of the kitchen was more food than I could handle during the middle of the day. A huge piece of fish was breaded and fried to a golden brown and was accompanied by a generous handful of French fries and a bowl of coleslaw (that I immediately handed off to my grandmother).

I only managed to eat half of my entree, but every bite was truly delicious. The fish was crisp on the outside and moist on the inside, and I loved that our waitress didn't give me a funny look when I asked for a bottle of malt vinegar to go along with my meal. I can think of just one thing that would have made my lunch more enjoyable -- being able to eat it outside in the fresh air.

Props to my grandfather for making a great restaurant recommendation!

Though, I think, next time, I'm going to try and get him to go to McDonald's. For purely sentimental reasons, of course.

Top of the Bay
898 Oakland Beach Avenue
Warwick, RI 02889
(401) 921-3663 | Online Reservations | Map

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Menu Plan: March 17 - March 23

noreply@blogger.com (Michelle) — Sun, 17 Mar 2013 21:54:00 +0000

Well, here we are. Another Sunday, another weekly menu plan to share. After committing a rookie mistake last week, I was extremely diligent about reading through the other recipes I planned to make a couple of times before actually starting to cook.

Thankfully, there were no other stumbles along the way. We did have to push Taco Night from Tuesday to Wednesday to accommodate a[n unsuccessful] car shopping excursion, but everything else went off without a hitch.

As we began making the Beer-Marinated Pork Tenderloin with Red Cabbage for dinner last night, we both commented on the noticeable difference that menu planning had made in our lives, even after just a week.

Knowing what we were going to cook made the whole "what do you want for dinner?" dance completely unnecessary. Since we had already taken care of buying the ingredients we needed over the weekend, we didn't need to make any impromptu trips to the grocery store. The grocery store is right up the street, so getting there isn't that big of a deal... But saving time is saving time, right?

Sunday: Herb and Lemon Roasted Chicken with Roasted Carrots and Rice Pilaf
Monday: Quick and Easy Stove-Top Mac and Cheese with Steamed Broccoli
Tuesday: Italian Sausage and White Bean Stew (adapted from this recipe)
Wednesday: Simple Chicken Cacciatore over Egg Noodles with Simple Olive Oil Drop Biscuits
Thursday: Stephen's Choice
Friday: Bacon and Caramelized Onion Pizza
Saturday: Ground Turkey and Barley Soup with Mushrooms and Spinach from Kalyn's Kitchen

Here's hoping this week goes as smoothly as last week!

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Menu Plan: March 10 - March 16

noreply@blogger.com (Michelle) — Mon, 11 Mar 2013 00:08:00 +0000

A few weeks ago, I started a conversation on Facebook about menu planning. I wanted to know how many people actually did it, when they'd plan meals for the following week (i.e. Wednesday afternoon v. Saturday morning), and whether anyone had any tips to share about making the process go a little easier.

(I'm so nosy.)

After that initial conversation, I didn't bring it up again, and I bet some of you figured I had given up before I even started.

WRONG!

Last week, I sat down with the grocery store circular and made note of the items that were on sale, paying particular attention to the proteins and the produce. Then I scrolled through items I had pinned on Pinterest and flipped through some cookbooks to get some inspiration. In no time at all, I had decided on nearly a week's worth of meals. (Stephen cooks dinner once a week, so I didn't plan his meal.)

I was pretty proud of myself and was feeling pretty good about the meals I had chosen... right up until I started to make the dinner I planned for tonight. After pulling out all of the ingredients that I needed for the Beer-Marinated Pork Tenderloin with Red Cabbage, I realized that I hadn't allowed time for the tenderloin to actually marinate.

ROOKIE MISTAKE

Once I figured out what I had done, I sat in the living room pouting about how all my hard work was for naught. Having a plan was pointless if I couldn't actually execute it.

Then my saint of a husband reminded me that I hadn't just planned one meal... I had planned several. And it was easy enough to switch tonight's meal with something I planned on making later in the week.

Boy did I feel silly. Of course that was the logical thing to do rather than sit there upset that I couldn't follow the original plan. So I moved the pork tenderloin to another night and bumped up the meal I had planned for Saturday.

Sunday: Chopped Turkey and Gravy over Mashed Potatoes with Corn
Monday: Linguine with Grape Tomatoes, Garlic, Fresh Basil, and Olive Oil
Tuesday: Taco Night
Wednesday: Stephen's Choice (Ooh... mystery!)
Thursday: Grilled Chicken with Lemon Orzo Pasta from Food Network Magazine 1,000 Easy Recipes
Friday: Spinach and Ricotta Pizza
Saturday: Beer-Marinated Pork Tenderloin with Red Cabbage and Potatoes

Let's hope I'm a little more careful with my time management come Saturday... I'd hate to have to admit that I screwed up the tenderloin twice. ;-)

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