Wednesday January 14, 2009
Buffalos are credited with producing the finest mozzarella in the world. Mozzarella di bufala (buffalo mozzarella) is the softest and creamiest and is universally recognized as the best.
In this recipe, I've used buffalo mozzarella to make Vegetable and Mozzarella Stacks - an easy appetizer which simply adds a layer to the always popular caprese salad.
In this recipe, a grilled round of zucchini acts as a base upon which the fresh acidity of tomato is contrasted with the creaminess of the buffalo. It's all topped off by a fresh sweet basil leaf.
These little Caprese Stacks are great for parties, as an appetizer, or a healthy snack.
For a more economical version, use traditional mozzarella instead of buffalo.
Other Caprese Recipes
Photo: © S. Wongkaew (2008) licensed to About.com, Inc
Friday January 9, 2009
As a Food Guide for About.com, I must accept the responsibility of constantly tasting the fruit of Australian and New Zealand vineyards. With typical Australian grit, it's a burden I am determined to bear for you, dear reader.
I know what you're thinking. You're thinking: "Oh, poor Syrie! She has to drink wine for work!". Well, I'll pretend you didn't think that. I'll have you know that this is not as much fun as it looks!
Although in this case it was. Penfolds' Bin 128 Coonawarra Shiraz is one of the best moderately priced Shirazs I've tasted in some time. A product of one of South Australia's most iconic wineries, Bin 128 is smooth and well-rounded, with a great balance of fruit, pepper and spice.
If Penfolds is not South Australia's oldest vineyard, it is certainly amongst the oldest and has a good claim of being the most well-established. Penfolds grows grapes in Adelaide, Clare Valley, the Barossa Valley, McLaren Vale and Coonawarra.
As its name suggests, Bin 128 hails from the Big Red "Terra Rossa" soils of the Coonawarra. Shiraz is arguably Penfold's signature grape and perhaps the varietal that Australia does best. Penfolds Bin 128 Coonawarra Shiraz is a fine example of why this argument is consistently made.
More Wine Reviews
Photo: © S. Wongkaew (2008) licensed to About.com, Inc
Tuesday January 6, 2009
For the past several years Christmas mornings have involved a breakfast of croissants with homemade jam and a fresh fruit platter. This past Christmas I swapped the jam with fluffy scrambled eggs.
Scrambled eggs can be hit or miss especially in restaurants which is the reason why I only eat them at home. The recipe I use is from my mother -- the master of perfect scrambled eggs -- fluffy, moist and perfectly seasoned.
I usually buy my croissants from my local bakery however if frozen croissants will also do.
More Breakfast Recipes
Photo: © S. Wongkaew (2008) licensed to About.com, Inc
Monday January 5, 2009
I am very excited to begin 2009 by sharing this recipe with you. It is perfect for the cold nights which most of you are experiencing. And the flavors! It is both robust with its chunks of beef, potatoes, mushrooms and red wine; and delicate with the floral tones that the marjoram gives it.
This French-inspired chunky beef stew is one of my very favorite winter recipes. It is simultaneously hearty and old-fashioned (like a stew should be) and luxurious with its aromatic herbs and vegetables and its tender chunks of beef melting in your mouth!
Recipes like this almost convince me that the Australian summer is just too long!
Bon appetit!
Photo: © S. Wongkaew (2008) licensed to About.com, Inc
