Month: February 2007

Immersion blender, Dutch oven

Gotta Have It What did we do before the immersion blender? Pureed soups in painstaking blender batches, thats what we did. Another favorite tool, we use the immersion blender to make creamy salad dressings and alioli, puree soups (on the stove and in the pot), […]

Wine: Ruffino Orvieto Classico, Pinot Noir

A Bright Italian White Ruffino Orvieto Classico, 2005 ($9), affordably priced and widely available, is bright and crisp and just the thing to cut through the creamy sauce of the chicken featured in Menu of the Month. A light straw yellow, on the nose and […]