Monthly Archives: November 2008

Marietta Cellars Old Vine Red Lot Number 47

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We’ve been consistently loving the big, luscious red wines from Marietta Cellars for a while now. We went through a Zinfandel phase a couple of years ago, which is how we discovered them and since then we’ve had a chance to drink at least a few bottles of every year’s release of the ‘Lot’ batches and it’s always one of our favorites.

Though the different ‘Lots’ are always very good wines, the #47 is exceptional we think: wonderfully rich and a little fruit-forward with fabulous, silky mouthfeel. It’s definitely a great buy at around $13. This is the wine we drink when we’re feeling a teensy bit fancier than our regular $7 a bottle favorites can support. Continue reading →

Butter and Brown Sugar Roasted Acorn Squash

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We’ve been on sort of a squash ‘bender’ recently since they’re in season. And, as the weather turns colder we tend to start craving the warmth of comfort foods. Squash is great no matter how you cook it: roasted, cubed and sauteed, in soup, as a rich mash instead of potatoes, the list goes on.

This is squash exactly like our folks used to make when we were kids. With the addition of Butter and Brown Sugar to complement the caramelized roasty bits it’s so good it could practically be dessert. Not only that, but the scent that fills our house while it’s roasting is heavenly… Continue reading →

Roasted Butternut Squash Soup with Bleu Cheese and Toasted Hazelnuts

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Roasting the Butternut Squash first really brings out the sweetness and the flavor melds beautifully with the tang of the Bleu Cheese and the toastiness of the Hazelnuts. This soup is great served with some crusty bread and a spinach salad, or as a starter for a warming winter meal.

This recipe makes a pretty big batch, which is good since this soup is even better the next day after the flavors have had a chance to blend. Continue reading →

Whole Wheat Penne with Italian Sausage

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We’ve probably made a thousand variations of this awesome sauce. This sauce is ridiculously easy to make and usually we just enjoy the vegetarian version with heavy doses of Parmesan Cheese. This time, however, we thought the addition of some richly flavorful Italian Sausage would make it nice and hearty and the Whole Wheat Pasta gave it a nice ‘bite’. Continue reading →