toledoblade.com -- The Blade ~ Toledo Ohio

toledoblade.com -- The Blade ~ Toledo Ohio

Chardonay Cono Sur 2008

De color Amarillo verdoso con un brillo radiante !

En nariz: imaginen un cesta hecha de hoja de palmas tropicales llena de duraznos muy maduros y manzanas verdes y luego le ponemos un poco de ralladura de limón y un cuantas hojas de albahaca fresca cortada en chiffonade, ahora imaginen esos olores porque es exactamente el aroma que desprende este joven vino chileno.

En boca es muy fresco y refrescante, se confirma la presencia de manzana verde , duraznos maduros, y notas cítricas, de acidez media-alta y un final medio que termina con acentuado sabor a manzana verde y toques minerales muy agradables.

Un vino extremadamente refrescante y agradable, especialmente acompañado de buenos amigos .

• Precio aprox. : 57 Bs.
• Puntuacion CookNwine: 90+ pts

Retomando nuevamente nuestra Degustación semanal de vinos, el día de ayer disfrutamos de dos vinos tintos, viejo y nuevo mundo:

1. "CABALLO LOCO" NUMERO 9 DE VALDIVIESO - CHILE, blend (Cabernet Sauvignon, Merlot, Malbec y Cabernet Franc) tal cual Caballo Loco, la explosión de aromas a frutos rojos muy maduros es como un caballo desvocado!, en boca muestra taninos con caracter pero muy bien balanceados, predominan la corriente de frutos rojos con un toque de chocholate, regaliz y matices de especias, acidez media alta, listo para tomar ahora o en los proximos 6 o 7 años.
2. "ECLIX SILTERA 2007 MERLOT" DE TENUTA S. ANNA - ITALIA, como buen viejo mundo, el mineral y los aromas a tierra húmeda, hongos dejan en un segundo plano las notas de frutos rojos, buen balance de alcohol, de cuerpo medio y tanínos bajos, buen vino de tertulia.

En conclusión digamos que el Eclix es un potro joven cuarto de milla bien formando y listo para clases de equitación a principiantes, mientras que el Caballo Loco es un pura sangre de una excelente condición fisica loco por salir del aparato y ganar el Derby, el cual necesita de un buen jinete!

Saludos! a todos los amantes del Vino

Sadel Ekmeiro

My first time on TV 1rst part

Para todos mis amigos de habla hispana, la receta de los Bagels en televisión en el programa Secretos de cocina con Ariel Villa en la televisora regional UrbeTV....

Not to bad for the 1st time !

Be open to sesame -- chicagotribune.com

Be open to sesame -- chicagotribune.com

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Bringing Bagels to my home town

I had the opportunity to serve my bagels and omelets in an American Sunday Brunch at a well known Club in Maracaibo, I had a great time cooking and serving wonderful people and introducing the bagel and the different ways to eat them.

Thanks RollerTec for this opportunity means the world to me to show people some of the best items of american breakfast menu....

Baking bread

This is an easy way to make wonderful yummmi bread at home ...

To make the dough you will need:

20 ounces bread flour (about 4 cups)
12 ounces water
2 teaspoons salt
1 teaspoon active or instant yeast
1 tablespoon honey

Directions:

Add the yeast over the water to allow it to dissolve, then add this mix to the flour, add salt and honey, bring all the ingredients together kneading for about 4 min (just till dough comes together )than refrigerate for at least 12 hours in a container or a bowl cover with plastic wrap .

Before baking let it rest until it reaches room temperature, pull it out of the bowl over a floured counter or kneading board, form a rectangular shape and fold in the sides, and then place it in the pot seam down, the rest is on this video... Buen Provecho!

Making fresh bread at home

Nothing better than homemade bread !

This recipe comes from one of the best cook book ever written "Ratio" by Michael Ruhlman

http://www.amazon.com/exec/obidos/ASIN/1416566112/ref=nosim/ruhlmancom

How to make an Omelet - Venezuelan style

Hey fellows, here is my version of a Venezuelan Omelet, I hope you like it...

A little bit of me and my passion..

I'm a proud latino, who lived in the US for almost ten years and now I'm back in my hometown, Maracaibo-Venezuela, and I'm so graceful for all those years I lived in the US, because I have had the opportunity to meet wonderful people from different nationalities and cultures and the part I enjoyed the most was the extraordinary and extensive multicultural American gastronomy, from deep fried Florida alligator to the wonderful Maine lobster or a delicious Louisiana Gumbo, which is the greatest contribution of Louisiana kitchens to American cuisine, and I can go on and on ...No to mention the best hot dogs in the entire world are the American dogs (which I missed it badly), on the other hand we have the Wines, let me tell you "Americans Love their California Wines" and who doesn't ? a California Chardonnay or Cabernet Sauvignons are great wines compare to any other part of the world, even Washington State is making great Chardonnays and Riesling, or what about Oregon's Pinot Noir also an excellent choice, just to give you an idea the US Department of Congress reported that between 2002 and 2007, US wine exports grew 66% in value and 56% in volume. Americans exported $405 million worth of wine to the EU in 2007.