A super simple, fun appetizer or light lunch — I actually created this recipe using leftover ingredients in the fridge. But with a little time and a little love, I was able to create something that truly tastes gourmet. Bon Appétit!
PS See below the recipe for recommended wine pairings!
I first met Tim and Melissa of Betwixt Wine during the 2016 Pinot Days in San Francisco. During that conference I had the opportunity to try their 2014 Pinot Noir from Lester Family Vineyards. When I visited their downtown SF winery a few weeks later to taste a line-up of their current and up-coming releases, somehow this Pinot Noir still stood out as a notch above the rest. Take a bottle home? Yes, please!
And so I did, bring it home, share it, and enjoyed it. Now I must write all about it so you, too, can procure and enjoy Betwixt’s 2014 Pinot Noir.
Today I sing the praises of Seghesio Family Vineyards 2014 Zinfandel – a truly indulgent Zinfandel that will enliven a mid-week meal, add calm and comfort to the work week, and just make you feel good all around for drinking it.
This is another ode to the half-bottle. Oh how I love thee during my mid-week wine adventures. And with all the wine tasting I’ve been doing lately, I’ve actually become quite picky with what I drink — even if it is a “daily drinker.” With the half bottle, it’s all about quality, not quantity. Yes, that’s a cliche phrase, but it’s true. And the quality of Seghesio’s Zinfandel was quite a pleasant surprise…
I love love love making bread. Love it. I love the way the yeast smells as it ferments. I love the way the dough feels when I’m shaping a loaf. I love the smell of fresh bread right out of the oven. And most of all I love the taste and texture of good homemade bread.
I’ve been experimenting lately with different breads. I’m not going to lie, it can be hard, time consuming, and tiring. But these experiments are well-worth it in my opinion. So, I wanted to put together a few tips and tricks I’ve learned along the way. Below are links to a few of my stand-by, basic (read: easy/cheats guide) bread recipes as well.
The inspiration for this pizza comes from my one and only visit to Delfina Pizza. I don’t eat a lot of restaurant pizza, mostly because, even though I LOVE pizza, I’m really picky about it. That’s why I usually opt to make my own. But when a celebratory work event dictates your lunch will be pizza, you may as well go all in and try what the restaurant has to offer. Now, this is by no means a restaurant review of Delfina, but suffice it to say I highly recommend it and hope to return again. If anything, for the broccoli rabe pizza…
