Tag Archives: pinot noir

Two Bottle Boeuf Bourguinon

Posted on by February 8, 2015

Want to hear a Dirty Laundry Kitchen dirty secret? I’ve been struggling to cook and write the past couple of weeks. The oscillating temperatures, my intense need for Spring and sunshine, travel for work and for fun, none of this has been conducive to time in the kitchen to think creatively. And that’s sad, because there’s been lots of inspiration. Furthermore, being away from my kitchen meant that I didn’t do a Mardi Gras menu (which I’ve been itching to do for ages) and you’re stuck with last year’s ideas on St. Paddy’s. The good news? It’s so cold and windy today in Philly that I’m inspired to share my take on the French classic Boeuf Bourguinon. So here it is, in all its two kinds of onions, two kinds of meat, two bottles of wine, rich and hearty glory. Two Bottle Boeuf Bourguinon is all about slow food. And cold days. And tender meat and root vegetables. It’s about red wine that you drink while you’re cooking and buttered bread. Two Bottle Boeuf Bourguinon is satisfying and savory and every carnivore in the cold should know how to make it. Of course, Two Bottle Boeuf Bourguinon is based on … Continue reading →

Deep Caramel Truffles with Sea Salt

Posted on by November 23, 2015

Exciting news for Dirty Laundry Kitchen, aside from this fabulous recipe for Deep Caramel Truffles with Sea Salt! My sister is the head winemaker at MacRostie Winery and Vineyards in California and we are teaming up to bring you a recipe and wine pairing now and again. Heidi and I will cook and wine taste together and apart, then I write the recipe and she writes the wine notes. This month, MacRostie’s Pinot Noir is what is pouring. And it’s almost St. Valentine’s Day. Rather than buying some cheap, junky chocolate, I recommend that you make these wonderful Deep Caramel Truffles with Sea Salt and enjoy them with a delicious Pinot and forgo the traditional champagne. The truffles are surprisingly easy and best of all, you can do all of the chocolate steps in one bowl, so even though it looks a little complicated, you don’t need to dirty many dishes. Store these Deep Caramel Truffles with Sea Salt in the fridge, but serve them at room temperature. if they last long enough to need storage, that is. … Continue reading →