Tag Archive for: tastetv

RECIPE: Upside-Down Apple Pie, from author Courtney Wade

Author Courtney Wade loves the Catskills, and set out to find some of the best recipes she could from this tasty destination for New York State food enthusiasts. In her new book, The Catskills Farm to Table Cookbook, she captured in breathtaking photography not only great recipes, but also features local specialty farms, farmers markets, and top restaurants. She brings it all to the reader to enjoy from their home kitchen.

Courtney shares with us her Catskills-apple inspired recipe for Upside-Down Apple Pie, from The Catskills Farm to Table Cookbook.

Upside-Down Apple Pie

Serves 12

Ingredients

For the Glaze:

¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
¼ cup pecan halves

For the Crust Pastry:

2 cups flour
1 teaspoon salt
2/3 cup lard
4–6 tablespoons ice water

For the Filling:

⅓ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
4 cups sliced, peeled apples

Directions

In a 9-inch pie pan, combine brown sugar, butter, and corn syrup, and mix well. Spread mixture evenly in bottom of pan and arrange pecans over mixture.

To create pastry, combine flour and salt in a large bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Divide in half. Shape each dough into a ball and flatten into a ½-inch thickness, rounding the edges. Place bottom pastry over mixture in pan, gently pressing to fit pan.

Preheat oven to 425°F. In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry. Fold edge of top pastry under bottom pastry and press together to seal edges. Cut several slits in top of pastry.

Bake at 425°F for 8 minutes. Reduce oven temperature to 325°F and bake an additional 25 to 35 minutes, or until crust is golden brown. Loosen edge of pie and carefully invert onto serving plate. Serve warm with vanilla ice cream or whipped cream.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

November 30th Final deadline for California Music Video Awards submissions

 

The Final deadline for submissions the 4th Annual California Music Video Awards is November 30th.

The CALIFORNIA MUSIC VIDEO AWARDS celebrate some of the most exciting and creative California-influenced music, musicians and artists. They honor great work and that California connection!

ENTRY INFORMATION: Entries do not need to be from a California artist, but must have a stated California connection (theme, location, artist, label, formal education, personal, or etc.).

Final Submissions thru November 30th.

Entries Open Now here, at www.MusicalVideoAwards.com or at https://filmfreeway.com/CaliforniaMusicVideoAwards

 

RECIPE: Farro with White Beans & Kale, from author Courtney Wade

The Catskills is in the process of becoming one of New York State’s premier destinations for local food enthusiasts. From specialty farms to farmers markets and top restaurants, this unique foodshed is featured in an exciting new book from author Courtney Wade, The Catskills Farm to Table Cookbook.

The Catskills Farm to Table Cookbook highlights the region, offering glimpses of delicious recipes and breathtaking photography which will take you on a journey of upstate New York and bring these flavors to your very own kitchen.

Courtney shares with us her Catskills-influenced recipe for Farro with White Beans & Kale, from The Catskills Farm to Table Cookbook.

Farro with White Beans & Kale

Serves 4

Ingredients

1 cup dry farro
3 cups chicken or vegetable stock (store-bought or see note below*)
1 (15-ounce) can white beans, rinsed
1 bay leaf
½ cup Gruyere cheese, shredded
3 tablespoons grated Parmesan cheese
4 teaspoons olive oil
8 ounces baby Bella mushrooms, sliced
¼ cup shallots, thinly sliced
3 cloves garlic, minced
4 cups chopped kale
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring farro, stock*, and bay leaf to a boil over medium-high heat. Reduce heat to medium-low and let simmer until grains are tender but still chewy, about 30 minutes.

Stir beans into hot grains. Add cheeses and stir until melted. Cover and keep warm. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.

Add the remaining olive oil to skillet and cook shallots and garlic, stirring, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with salt and pepper. Stir the kale, mushrooms, and parsley into the farro and serve.

*Note: Store-bought chicken or vegetable stock will work just fine, but definitely taste as you use for saltiness. If you would like to create your own stock, check out my recipe below (which will create more than you need for the recipe above).

 

Chicken Stock

Makes 4 quarts

Ingredients

Carcass of 1 roasted chicken
1 onion, chopped
4 celery stalks, chopped
3 carrots, chopped
1 cup asparagus ends
1 tablespoon peppercorns
3 sprigs thyme
8 sprigs parsley
3 sage leaves
2 bay leaves
6 quarts cold water

Directions

Combine the carcass with all the ingredients in a large stockpot. Cover the chicken with water; note that more may be needed to fully cover it. Bring to a boil, cover, then reduce heat and allow to simmer. Cook stock for 12 to 14 hours, adding more water if needed, to keep chicken submerged. Remove the foam that forms at the top of the stock. Strain the stock, discarding the solids, then pour into jars that can be stored, refrigerated, or kept in the freezer for up to 6 months.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

October 31st Regular deadline for California Music Video Awards submissions

 

The Regular deadline for submissions the 4th Annual California Music Video Awards is October 31st

The CALIFORNIA MUSIC VIDEO AWARDS celebrate some of the most exciting and creative California-influenced music, musicians and artists. They honor great work and that California connection!

ENTRY INFORMATION: Entries do not need to be from a California artist, but must have a stated California connection (theme, location, artist, label, formal education, personal, or etc.).
Regular Entries thru October 31, Final Submissions thru November 29th.

Entries Open Now here, at www.MusicalVideoAwards.com or at https://filmfreeway.com/CaliforniaMusicVideoAwards

 

 

WINE PICK: Anaba Wines 2017 Sonoma Pinot Noir & Chardonnay

Today’s pick is Anaba Wines. Although initially unfamiliar with them, the TasteTV wine reviewers recommend each one that we have tasted, and believe you will want to have them around for yourself, your friends, and for special occasions.

In addition to the new wine vintages, Anaba recently opened their new Anaba Vintners House in October, 2019. It is a reflection of the Sweazey family’s belief in gracious and uncomplicated hospitality. Broad windows look out over the estate vineyards, drawing the eye to the distant hills, while private seating areas allow for leisurely personalized wine exploration. The color palette takes inspiration from nature – evoking fog, water, earth and even the Anabatic winds that give the winery its name. Beyond the landscaped courtyard, paddle tennis and bocce ball offer an unexpected chance to engage in a bit of competition.

We talk with General Manager John Michael Sweazey to find out a bit more about this winery, and why they admire their 2017 Chardonnays and Pinot Noirs.

Winery Name: Anaba Wines

Owner: John T. Sweazey and John Michael Sweazey

Winemaker(s): Katy Wilson

Established: 2009

Interview with John Michael Sweazey

Anaba Wines

 

Why did you decide to make your Pinots in this style?

It’s hard to describe our wine as any one particular style. Originally, we were inspired by the red wines of Burgundy in the early 70s. But, we are not in Burgundy, and we can’t make Burgundian Pinot. Instead, we make a number of different Sonoma Pinots, and the aim is always to let the fruit speak for itself. For the Sonoma Coast Pinot in particular, the goal was universal appeal. From first-time wine tasters to certified sommeliers, we wanted to make a well-integrated wine that was indicative of what the Sonoma Coast should be.

Are there any elements of terroir that the drinker of your Pinot Noir should notice?

Yes, showcasing the terroir is a priority, and so there are many different elements. For the Sonoma Coast Pinot, you will notice a lot of red, bright fruit notes that are common to the AVA. The wine has the energy and vibrancy one would expect from a classic Pinot made in Sonoma.

What are the most noticeable elements in your Chardonnay?

For our Sonoma Coast Chardonnay, the wet stone/flint and minerality, accompanied by citrus and stone fruit notes show through and are an expression of the land from which the fruit is sourced.

What is the inspiration for your newest wine releases?

Our WestLands Chardonnay comes mostly from a higher elevation vineyard, located in northwest Sonoma and very close to the coast. The cooler climate shares some commonalities with northern Burgundy, and if we had to choose one place as the inspiration, it would be Chablis. The wine is nuanced, with depth from a touch new oak and the grape itself, but the high acid levels keep it crisp. Also, it is distinct from the wines of Chablis, but it is our representation of the possibilities of the fruit grown in the western-most parts of Sonoma Coast.

What are the most exciting attributes about these wines?

In short, you might notice the subtle oak expression. Or that one can enjoy upon release, but can also let the wines age for several years. This is a hard balance to obtain. They can also pair with many foods, or can be enjoyed alone.

With which foods do you recommend this pairs?

Pork or duck with the Pinot. Halibut, oysters, chicken with the Chardonnay.

Is this wine better outdoors on a picnic or indoors for a dinner?

Anytime is a good time for Anaba (as long as the wine stays below 65 degrees). It really depends on your situation, but we know the wines are dynamic and can meet criteria for any number of occasions.

What’s next for Anaba Wines?

We are planning to plant Picpoul Blanc at our property, and we are working with three new vineyards throughout Sonoma to produce a number of Rhone varieties.

 

 

TasteTV WINE RATINGS

  • 4.00 out of 5 Stars: 2017 Sonoma Coast Chardonnay
  • 4.25 out of 5 Stars: 2017 Sonoma Coast Pinot Noir

Find them at www.anabawines.com

 

Photos courtesy of TasteTV, Rocco Ceselin, and Los Heffernans Photography

 

2020 Chocolate Salon Ambassadors Honored for their Support of Artisan Chocolate

In honor of their support for and contribution to artisan chocolate during the Summer 2020 Virtual Chocolate Salon Panels, TasteTV and the International Chocolate SalonInternational Chocolate Salon has designated each of the panelists and moderators who participated as:

HONORARY CHOCOLATE SALON AMBASSADORS

We congratulate and thank each of them!

  • Amy Sherman food writer
  • Art Pollard of Amano Artisan Chocolate
  • Barbie Van Horn of Finding Fine Chocolate
  • Ben Glass of The Good Chocolate
  • Charly Kayle radio host and food writer
  • Cindy Wong Chen of China Live
  • David Gambill of Sonoma Chocolatiers
  • Elisia Otavi of Raphio Chocolate
  • Elyce Zahn of CocoTutti
  • Erin Andrews of Indi Chocolate
  • Joey Garcia author
  • Julie House of Panache Chocolatier
  • Karen Urbanek of Flying Noir
  • Kimberly Yang of Formosa Chocolates
  • Margaret King of Magnolia Chocolatier
  • Michael Benner of Michael’s Chocolates
  • Michael Poole of Hot Chocolat
  • Phillip Ashley Rix of Phillip Ashley Chocolates
  • Robert Bowden of Vivere Chocolates
  • Seth Bain of the Confectionist
  • Syovata Edari of CocoVaa Chocolatier
  • Tonet Tibay of Marti Chocolatt
  • Wendy Lieu of Socola Chocolatier