We are searching data for your request:
Many drinkers of American red wines may be confused when some of them are referred to as "Bordeaux varietals" of "Bordeaux blends."
Although grown across America from California to New York, these grapes and the wines they make have their heritage in the Bordeaux region of southwest France, where they have been grown for centuries. Chief among these are cabernet sauvignon and merlot, but increasingly we are seeing cabernet franc — especially on the East Coast — petit verdot, and even malbec as well.
Here are a half-dozen tasted recently:
2010 Robert Mondavi Napa Valley cabernet sauvignon reserve ($135). Mondavi is one of a small handful of pioneering, iconic Napa Valley wines that show what great cabernet should — and does — taste like. First there is plump but dark, rounded fruits such as blackberries and Bing cherries blended with notes of creamy chocolate and anise and finished with dusty tannins that will help ensure long age but are still pleasant even with early drinking.
2011 Chateau Montelena Calistoga cabernet sauvignon ($50). A big California wine with rounded, mature fruit flavors — ripe plums, apple skins, prunes, figs — with well-integrated tannins. Well-balanced with good finishing acidity and some notes of chocolate.
2011 Flora Springs Napa Valley cabernet sauvignon ($34) The overall impression is of ripe fruit and toasty wood. It is rounded and rich without being heavy with a blend of distinctive fruits — blackberry, black raspberry, tart cranberries, cassis. Very mild tannins, and just a touch sweet on the finish.
2011 Flora Springs Napa Valley merlot ($19). It’s a little tangy with rounded fruit and a lean finish. Dark cherries with a little mint and chocolate in the finish and moderate tannins.
2011 Stinson Virginia meritage ($26). Meritage is a Bordeaux blend, here 35 percent merlot, 25 percent petit verdot, and 20 percent each of cabernet sauvignon and cabernet franc. We don’t hear much about the very good red wines of Virginia, New York, and Pennsylvania because of their limited distribution and limited press attention. As with this one, Eastern reds tend to have less tannins, and their charm is in their voluptuous yet elegant mouth feel and fruit flavors. This one has delightful notes of red cherry, mint, creamy chocolate — very smooth and harmonious. As with most young wines, it tastes better after airing, even on the second day it has been open.
2009 Sequoia Grove Napa Valley "Cambium" ($99). Beautiful, rich-fruit aromas practically leap from the glass, and they are followed by tastes of velvety, rich, dark fruit — blackberries and blueberries — and brownie chocolate. It has great texture with moderate tannins — just a delicious wine to sip solo.
RANCHO GORDO NAPA
Our headquarters are in Napa and include a small showroom area where you can buy our products directly. Our hours are Monday through Friday from 10am to 5:30pm, and Saturday from 11am to 5pm. Until further notice, masks are required in the store. You can email pickup orders to [email protected] To place an order over the phone, and for any general inquiries, please call 707/259-1935 and press 0.
Our pantry is bursting at the seams with great things from Rancho Gordo and some of our friends like Burlap & Barrel and Little Apple Farms. Remember that on Wednesdays, we have a fresh bread delivery from West Won Bread here in Napa. We can reserve a loaf for you.
1924 Yajome Street, Napa CA 94559
You can download a list of available products here, subject to availability.
And of course you can shop here on our website for the most complete selection.
Rancho Gordo products are also available from these fine retailers. Stock and varieties change frequently, so we advise contacting the store directly for specific items. Please note this list is subject to change at any time we try to update it as often as possible.
The correct pronunciation of Canelé has three syllables, CAN-Nell-LAY. The word varies in spelling, sometimes with one "n" and sometimes with two, yet both are considered correct and the pronunciation remains the same.
The word canelé comes from the French word for fluted, which is the hallmark of their design. The fluting is typically achieved through the use of a fluted copper mold. But more on that below!
This unique cocktail, created by producer and host of Art of the Drink ® Anthony Caporale, is a distinctive nod to the peanut butter and jelly sandwich and made with Truvia ® Natural Sweetener it has 16% fewer calories* and 50% less sugar* than the full-sugar version. Makes 1 serving.
Approximately 1 ⁄ 3 cup (2.5 fl. oz.)
1 ⁄ 2 cup unsalted peanuts
1 ⁄ 2 oz. Truvia ® peanut syrup
Boil 1 ⁄ 2 cup unsalted peanuts in 2 cups water for 15 minutes
Strain out peanuts, discard
Add 1 cup Truvia ® Natural Sweetener back to the peanut water
Bring to a boil while stirring
Remove from heat and allow to cool
Keep covered and refrigerated up to one week
Add 1 ⁄ 2 oz Truvia ® peanut syrup, bourbon, and grape jelly to a mixing tin half-filled with ice
Shake until the tin is frosted
Strain into a rocks glass over fresh ice
Garnish with a banana slice
*This cocktail has 150 calories and 11 grams of sugar per serving compared to 180 calories and 22 grams of sugar per serving in the full-sugar version.
- FRIED CATFISH FILETS - Dinner at home or a great sandwich
- CAT CORA'S OVEN FRIED CHICKEN - A "fried" chicken that is not greasy.
- BUTTERMILK-BRINE FRIED CHICKEN - Best recipe I've come across!
GET YOURSELF A COPY OF THE MOST BEAUTIFUL ARMENIAN COOKBOOK AROUND!
116 PRIZED ARMENIAN RECIPES AND 20 SPECIAL GUTSY GOURMET ORIGINAL RECIPES
JAM PACKED WITH HISTORY, FULL COLOR PHOTOGRAPHS, AND INTERESTING ANECDOTES - A REAL KEEPER!
A CULTURAL, FIRST EDITION. A MUST GIFT FROM EVERY ARMENIAN PARENT TO THEIR CHILDREN!
(HARD COVER ONLY) SIGNED ARMENIAN COOKBOOK - SHIPPED TO UNITED STATES ADDRESSES
I know most of you are well intentioned with this social experiment, even though your arms are being twisted to comply in fear of loosing your job. This program as it stands needs to be a student and school choice. Not a mandate. Because some kids have issues with making a good choice for lunch is no reason to force the majority of students to spend our money on lunches that do not fill their needs. Most are athletes or are in great shape on their own accord. Please stop making other peoples problems a problem for all.
I think this is a fantastic idea for schools and childcare centers. Every child deserves a nutritious, filling meal but it can be difficult to prepare on a budget and therefore many children miss out. All educators need more information on healthy eating which they can pass onto the children in their care. In many cases, the meal at school is the healthiest of the day for children from poorer backgrounds.
Hi I am wanting to know what happened to the link for the large quantity recipes. When I click it it says it can't be found. I would really like to have this working, as the school recipes were very good and I would like to make some for my family. Thanks so much for your time.
St. Supéry Estate Vineyards and Winery produces 100% estate grown, certified Napa Green wines, focusing on sauvignon blanc, cabernet sauvignon, and additional red Bordeaux varietals.
Napa Green is an environmental certification program for vineyards and wineries. This program is one of the most comprehensive environmental accreditations in the wine industry, covering every step from soil to bottle and requiring continuous improvement to maintain our certifications. All of our land is certified Napa Green including our culinary garden. Reducing our carbon footprint and bring sustainable produce to you at the winery and into the Bay Area community is just one of the ways we share farm to table with you at home and at the winery. When you choose St. Supéry, you can be sure you are choosing a truly sustainable winery in Napa Valley.
Immerse yourself in Napa Valley from the comfort of home. Join CEO Emma Swain, Winemaker Michael Scholz, estate chef Tod Kawachi, and special guests for St. Supéry’s acclaimed virtual wine tastings.
Join us at the winery in Rutherford and enjoy one of our interactive wine experiences while tasting through a selection of our 100% estate, certified Napa Green wines.
St. Supéry is a sustainable winery in Napa Valley and has partnered with like-minded restaurants and seafood purveyors throughout the country that are using practices to preserve the health of our oceans, maintain stable fish populations and provide consumers trust in where their seafood originated – a direct line from sea to table. Annual tour includes Chef-led Virtual Wine Tastings, recipe contest and more.
For a list of genealogists please refer to web page.
American Cathedral in Paris (Episcopal)
Tel: 01 53 23 84 00
23, avenue George V, 75008 Paris
American Church in Paris
Tel: 01 40 62 05 00
(all Protestant Denominations)
65, quai d’Orsay, 75007 Paris
Tel: 01 42 61 13 95
48, rue de Lille, 75007 Paris
Bridge International Church
Tel: 01 39 75 47 02
Novotel at Rueil-Malmaison (Sunday location) 50 meters from RER A1
21, avenue Edourd Belin, 92556 Rueil-Malmaison
E-mail: [email protected]
Church of Christ
Tel: 01 42 27 50 86
4, rue Déodat-de-Sévrac, 75017 Paris
Church of Jesus Christ of Latter-Day Saints
Paris France Mission Office
Paris Ward Paris Branch (Meeting time 10:00 a.m.)
Tel: 01 39 76 68 84
55, Bd Victor Hugo 12 rue Saint Merri
Saint-Ouen 93400 75004 Paris
Emmanuel Baptist Church
Tel: 01 47 51 29 63
56, rue des Bons Raisins, 92500 Reuil Malmaison
First Church of Christ, Scientist
Tel: 01 47 07 26 60
36, Blvd St. Jacques, 75014 Paris
Tel: 01 40 82 26 26
44, rue de la Victoire, 75009 Paris
Greek Orthodox Church
Tel: 01 47 20 82 35
7, rue Georges Bizet, 75016 Paris
Kehilat Gesher – Bilingual Liberal Jewish Congregation
Tel: 01 39 21 97 19
7, rue Leon Cogniet, 75017 Paris
Kehilat Gesher – Bilingual Liberal Jewish Congregation
Tel: 01 39 21 97 19
10, rue de Pologne, 78100 St-Germain-en-Laye
Tel: 01 47 04 37 27
24, rue Copernic, 75116 Paris
Mosque Abu Bakr As Siddio
Tel: 01 48 06 08 46
39, Blvd de Belleville, 75011 Paris
Conservative (Masorti) Synagogue, (Adath Shalom)
Tel: 01 45 67 97 96
8, rue Georges Bernard Shaw, 75015 Paris
Tel: 01 42 27 37 34
12, rue Daru, 70508 Paris
Saint Joseph’s Church (Roman Catholic)
Tel: 01 42 27 28 56
50, avenue Hoche, 75008 Paris
Second Church of Christ, Scientist
Tel: 01 45 22 29 60
38, rue Titian. 75008 Paris
St. Michael’s Church
Tel: 01 47 42 70 88
5, rue d’Aguesseau, 75008 Paris
St. John’s Lutheran Church
Tel: 01 47 05 85 66
147, rue de Grenelle, 75007 Paris
St Mark’s Church Versailles
Tel: 01 39 02 79 45
31, rue du Pont Colbert, 78000 Versailles
E-mail [email protected]
Seven Day Adventist (Adventistes du Septième Jour)
Tel: 01 47 70 68 23
63, rue du Faubourg-Poissonnière, Paris-Est 75009
Services: Saturdays at 9h00 in three locations in French
Seven Day Adventist (Adventistes du Septieme Jour)
130, boulevard de I’ Hôpital Tel: 01 47 70 68 23, Paris-Sud 75013
Seven Day Adventist (Adventistes du Septième Jour)
Tel: 01 43 56 13 47
96, rue des Grands-Champs, Paris-Sud-Est 75020, France
Synagogues of the Jewish Liberal Movement of France
« Mouvement Juif liberal de France » – M.J.L.F. (including an American Rabbi on staff)
11, rue Gaston de Caillavet, 75015 Paris
Tel: 01 44 37 48 48
24, rue du Surmelin, 75020 Paris
Tel: 01 40 30 18 60
Third Church of Christ, Scientist
Tel: 01 42 78 61 93
33 bis, Blvd Bourdon, 75004 Paris
Trinity International Church of Paris
Tel: 01 43 33 04 06
58, rue Madame, 75006 Paris
Unitarian Universalist Fellowship of Paris
La Maison Verte 127-129, rue Marcadet 75018 Paris
The English-speaking Church in Aquitaine
Chaplaincy of Aquitaine (Anglican Church ministry)
Services in Bordeaux (Gironde, 33), the Dordogne (24) and the Lot & Garonne (47)
Ballpark and Tex-Mex nachos are both ubiquitous in the United States. But the original version is deeply rooted in the borderlands and Mexican home cooking.
The biggest claim to fame for the border city of Piedras Negras, in Coahuila, Mexico, is that it was the birthplace of nachos, one of America’s most popular snacks. Yet that fact is not widely known beyond the region, something that has long frustrated the people of Piedras, as locals call their hometown. They’re so proud of their invention that they started the International Nacho Festival there in 1995.
“The nacho origin story is the one your mother tells you since the day you are born,” said Enrique Perret, a friend of mine who hails from that city of about 165,000 people. “After I moved from Piedras to Mexico City and kept boasting about it, I realized people were either not impressed or had an intense disbelief of nachos being from Piedras, let alone from anywhere in Mexico.”
Until recently, you could count me as one of the nonbelievers. I’m a native of Mexico City, and my first time eating nachos was also the first time I went to a movie theater in the United States, when my parents took our family to visit in the 1980s.
I experienced mixed feelings: Excitement as we waited in line surrounded by flashy blockbuster movie banners, and ordered the nachos. Suspicion as the basket was filled with chips from the orange-lit heated glass box, and the ultrayellow sauce flowed hesitantly from a gigantic pump. Perplexity as I tasted the oversize salty chips covered in the creamy sauce and too few pickled jalapeños.
I finished them, but not before asking for more jalapeños, to have enough for each bite.
Years later, after moving to the United States and becoming a mother to three boys, I found nachos again in stadium concession stands, and ate them along with hot dogs every single time. In my eyes, nachos equaled American entertainment. Just like other Mexicans who aren’t from Piedras, I was puzzled when anyone called them Mexican.
Now that I’ve lived in the United States for more than two decades, I’ve begun to grasp why they defy categorization. Mexican? American? Tex-Mex? Nachos are the epitome of comida fronteriza, food from the borderlands. It’s a place where foods seem caught in a constantly evolving in-between: not from here, not from there, strongly rooted but hard to pin down.
“Not Tex-Mex, Pati,” said Adán Medrano, a chef and an authority on the food of Southern Texas and Northeast Mexico, which he refers to as Texas Mexican food. “The original nachos are Mexican through and through, and have little to do with those. I mean, enough with the cheese!”
All those nachos I’d been eating, including the superlayered ones from Tex-Mex restaurants in San Antonio, were neither the only kinds nor the originals.
Nachos were born in 1940 when, as the story goes, a group of women walked into the Victory Club in Piedras outside business hours. But Ignacio Anaya, the maître d’hôtel, had no cooks in the kitchen. Mr. Anaya was known as Nacho, the traditional nickname for anyone named Ignacio in Spanish-speaking countries.
The wives of Americans stationed at a military base in Eagle Pass, Texas, the women had crossed the Rio Grande to shop and were looking for a drink and a bite. Aiming to please, Mr. Anaya ran to the kitchen and made a quick appetizer with ingredients he found. He topped totopos, fried corn tortilla chips, with Colby cheese and slices of pickled jalapeños, and threw them in the oven.
The women loved it so much they asked for seconds, and jokingly ended up calling them Nacho’s special. The dish became an essential part of the Victory Club menu, and a fixture on others in the region. Eventually, Mr. Anaya moved to Eagle Pass and opened a restaurant called Nacho’s.
“Nachos were created in a restaurant of mainly comida casera, the foods that Mexican-American families were eating at the time,” Mr. Medrano said. They are essentially open-faced quesadillas — a very quick meal that’s whipped up in Mexican homes — but made crunchy and bite-size, with Colby cheese.
Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
Colby was widely used in the region during World War II, when nachos were created, said Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, which is usually held in October on the banks of the Rio Grande. It was a time of hardship on both sides of the border.
“In Piedras, we used to call Colby ‘queso relief,’” he said. “It was one of the ingredients provided by the U.S. government.” People who received the cheese on the American side of the border would share, sell or barter with relatives on the Mexican side.
Dr. Peña de los Santos said it was fitting that the signature dish from the region includes an American cheese and was first eaten by Americans: It shows how fluid the food and culture of the region are, routinely blurring the border.
“When the geopolitical border came, it divided the community and the families, but not in every way,” Mr. Medrano said. “We have been living and eating this shared and coherent culinary reality for thousands of years.”
Just as American ingredients were making their way into Texas Mexican foods, Texas Mexican foods were being adapted and served as Tex-Mex — “by Anglos to please Anglos,” he said.
Tex-Mex restaurants made nachos an essential part of the menu, baptizing the chips with all of the fixings their customers had come to expect: cooked ground meat, sour cream, table salsa, pico de gallo, guacamole and pickled jalapeños. With more versions came more layers, as carne asada, black olives, shredded Cheddar cheese, beans and corn were added to the dish.
It was Frank Liberto, a businessman from Texas, who took nachos to the masses in the 1970s. Two inventions made this possible: an emulsified cheese sauce that requires no refrigeration, has an extended shelf life and stays melted without heat, and a pump for the cheese so the nachos could be assembled as fast as people could order them.
Mr. Liberto introduced ballpark nachos in 1976 at a Texas Rangers baseball game, then in 1977 at a Dallas Cowboys football game. From there, they appeared at stadiums and movie theaters throughout the United States, and then one country after another.
You can find all sorts of nachos at the International Nacho Festival, Dr. Peña de los Santos said, styles that reflect trends throughout America and the borderlands, from the original recipe to nachos topped with carne asada, or pulled pork, or bulgogi. There are some with just one cheese, others with many cheeses. Many stick to pickled jalapeños.
According to festival guidelines, there are three things nachos must have: tortilla chips, copious amounts of melted cheese and some kind of chile. I would add that nachos need to be messy, saucy and provoke that “I can’t have just one” feeling when you take a bite.
You can be charmed with the honesty, simplicity and irresistible clash of flavors in the original nacho recipe: the barely salted tortilla chips, the nutty cheese with a slight bitter bite and the briny taste of the punchy jalapeños. Or you can have your fill of outrageous and over-the-top Tex-Mex versions, or top the chips with anything else you crave.
And even someone from Piedras like Mr. Perret, whose family has been there since the mid-1800s, loves a good ballpark nacho. The last time he made nachos for friends, for a Super Bowl party in February, he mixed Velveeta with milk to make something that resembled that ballpark nacho cheese, then topped the tortilla chips with chilorio — the adobo-seasoned pulled pork dish from Sinaloa — and pickled jalapeños.
“I couldn’t watch the game in peace,” he said. “My friends couldn’t get enough, and had me making batch after batch.”
Join Danielle Cook for an online cooking demonstration featuring one of springtime's favorite vegetables, asparagus. Versatile and tasty, this member of the lily family is rich in vitamin K, vitamin A, folic acid, and B vitamins. Asparagus is high in anti-inflammatory properties as well as fiber. Join the Garden online and learn about Danielle's awesome Asparagus Spinach Pesto recipe, a family favorite.
1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 C grated Parmesan cheese, plus more for topping
1 C pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 t fine-grain sea salt
Pinch red pepper or to taste
8 ounces of dried pasta or 12 ounces fresh pasta - linguini, fettuccini