Orecchiette Pasta with Rainbow Swiss Chard and Sausage

Written and shared by my lovely cousin, Lauren. Check out her blog here! Cheers! Have a happy, healthy weekend!

Eat.Drink.Write.Be Merry.

Swiss Chard 22

Lately, I’ve been on a real greens kick. Which is a good alternative for all the other kinds of kicks I usually fall victim to…cookie-kicks, Breaking Amish kicks, Taco Bell kicks, etc.

But the real reason I’ve been on this fantastic greens kick is simply because I can’t help, but fall in love with all the beautiful produce of the season! This week, rainbow Swiss chard fell on my radar.

Rainbow Swiss chard is one of those vegetables that you look at, and think “Oh this is too beautiful to eat…”.

Swiss Chard 1

See what I mean?

Aside from being beautiful, it’s also quite tasty (oh, it’s also healthy for you too…boring).

I cooked my lovely rainbow greens in a pasta dish that could be described as “deceptively light”. Pasta with sausage seems like a rather heavy dish, but with the Swiss chard, red chili flakes and lemon juice, this pasta is de”light”ful!

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La Vendimia 2011- The 2011 Harvest at Juan Carlos Sancha Winery in La Rioja, Spain

In preparation for this year’s harvest, I thought I would show you what I did last year as part of my masters program at University of La Rioja in Logroño, Spain. I had a chance to work with Juan Carlos Sancha at his Ad Libitum Winery in Baños de Río Tobía, La Rioja, Spain. We participated in the 2011 harvest, analysis and watched as the fermentation process began at this artisan winery.

For more information on Juan Carlos Sancha’s wines visit: http://www.juancarlossancha.com

Bet yet…visit them in La Rioja, Spain! Juan Carlos and Marian will take incredible care of you!

A kinder, gentler way to destem grapes at Hawks View Cellars in Oregon

For all those wine geeks, ie. Enologists, like me, who love a bit of enology technology, I have included what I believe, is the wave of the future in terms of destemmers. This is a German EuroSelect destemmer that uses rotative rubber hands to de-stem the grapes in a kinder, gentler way.

As part of the Wine Bloggers Conference, we are at Hawks View Cellars in Washington County, Oregon with A.J. Kemp, owner and 2nd generation winemaker, who has taken the time to show us his beautiful winery and allow us to taste some of the incredible wines coming out of not only his region but also from Washington and California.

Might I add their 2009 Oregon Pinot Noir is phenomenal? It is an incredibly full-bodied raspberry, cocoa delight.

Thank you, A.J.

For more information, please visit their website at http://hawksviewcellars.com