The Food IDEA
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The Food IDEAYour Source for the Best and Newest in Recipes, Dining and All Things Food-related!
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 (BPT) - Winter offers an opportunity for reflection and for gathering around a table with loved ones. Whether you're cooking for two or a dinner party with friends, these recipes are the perfect accompaniment to winter gatherings. Pair these recipes with the recommended wine pairings for a truly memorable meal. Even if you’re not cooking, make sure to keep your favorite wines, cheeses and sweet treats on hand for any impromptu visits!
Prosciutto, Mozzarella, and Sage Pesto Stuffed Pork Tenderloin Author: Katie Morris of Katie at the Kitchen Door Serves: 4 Ingredients One pork tenderloin, about 1-2 pounds 1 bunch fresh sage 6 sprigs fresh rosemary 15 sprigs fresh thyme 4 cloves garlic 6 tablespoons olive oil, divided sea salt and pepper 6-8 thin slices of prosciutto 6 thin slices fresh mozzarella 1. Remove the leaves from the sage, rosemary, and thyme. Place the herb leaves in a food processor with the garlic and 3 tablespoons of the olive oil. Pulse the herbs until a finely minced rub is formed. Season the herb mixture with salt and pepper. 2. Rub one half of the herb mixture on the inside of the prepared pork tenderloin. Top with slices of mozzarella, slightly overlapping, and then with slices of prosciutto. Carefully roll the pork tenderloin up as you would a jelly roll, tucking the filling back in as needed. Use butcher's twine to tie the pork into a roll, using one piece of twine every 2-inches. Rub the remaining half of the herb mixture on the outside of the pork and marinate the pork in the fridge for at least eight hours. 3. Preheat the oven to 375 degrees F. Heat the remaining 3 tablespoons of olive oil in a Dutch oven or other oven-proof skillet. Brown the pork on all sides, then place the Dutch oven in the preheated oven until the internal temperature reaches 145?F, about 20-30 minutes. Remove the pork from the oven and let rest for 10 minutes, then slice and serve. Wine pairing: La Crema Sonoma Coast Pinot Noir, lacrema.com Zinfandel Brownies Author: Dirk Yeaton on murphygoodewinery.com Ingredients 2 cups Murphy-Goode Zinfandel 20 ounces melted Ghirardelli 60 percent cocoa, dark chocolate squares 12 ounces melted unsalted butter 20 ounces sugar 8 eggs 4 ounces all-purpose flour 1 tablespoon vanilla extract 8 ounces Ghirardelli milk chocolate, double chocolate filling, chopped 1. In a saucepan, simmer wine to reduce by half, measuring one cup. 2. Mix together butter and chocolate, then in a mixer beat together with sugar. 3. With mixer on low, beat in eggs one at a time, allowing each egg to be incorporated. Beat on medium high for an additional five minutes, or until mixture has lightened in color. 4. Fold in reduced wine and vanilla, then flour and chocolate. Mix until fully combined. 5. Spread finished mixture in a buttered and papered jelly roll pan. Bake at 350 degrees for 18-20 minutes, rotating pan halfway through bake time. Brownies are done when toothpick inserted in center comes out with a sticky crumb. Wine pairing: Murphy-Goode Liar’s Dice Zinfandel, murphygoodewinery.com 
(BPT) - Around-the-clock food shows, celebrity guests and niche themed restaurants are just a few reasons the fine food movement continues to experience extraordinary growth. In 2016, more people will be seeking upscale dining experiences that focus on the unique to the luxurious — and they’re willing to pay big bucks to do so.
In fact, Americans said they would splurge an average of $203 in order to have a once-in-a-lifetime dining experience at a gourmet restaurant, according to a recent online survey by Harris Poll sponsored by Michelin, the global tire maker that publishes the popular restaurant guide. What’s surprising is the people willing to pay the most for fine dining experiences are younger generations. Millennials (ages 18-34) on average would pay $282 for this culinary experience, compared to diners ages 45-54 who would shell out $170, and $122 for those 65 and older. One explanation for why younger diners are willing to pay so much is that they want to enjoy more than just fine cuisine. Many restaurants offer an overall experience that will be remembered long after the last morsel of food is gone. Whether it’s an incredible atmosphere, the opportunity to observe the chef work or gaining access to foods and cooking styles never available before, this desire for an experience is driving younger diners to invest in upscale dining. As America looks at the most recent Michelin star ratings to navigate the nation’s best eateries, there are some food and restaurant trends that are positioned to grow in 2016. Chefs will continue to expand their creative prowess by experimenting with new cooking styles and food fusions. Cooking methods will blend with science and art to create uniquely fine fare with a story that is as intriguing as the taste. Diversity is another notable trend for 2016. Authentic ethnic cuisine is in high demand and restaurants are answering the call. Traditional restaurants will begin to offer diverse plates in addition to timeless favorites to appeal to a wide range of palates. Expect to see more ancient grains, ethnic spices and worldly condiments at eateries in the future. Conscious dining is a growing trend thanks to diners’ increasing awareness of where their food comes from. Hyper-local sourcing of ingredients is being adopted by many notable restaurants. This includes growing fresh herbs and vegetables onsite and partnering with local farms for incredibly fresh dairy and meat products. Sustainable seafood partnerships are another effort by restaurants that supports the increasing demand for responsible dining options. Finally, diners are seeking chefs with the best reputation for tried-and-true favorites. That means the city’s chef with a reputation for curating and cooking the best steak will have a wait list. Supporting this nod toward the traditional, the Michelin survey found a quarter of U.S. adults say steakhouse cuisine is their favorite choice for dining. What’s the runner up? Italian ranked as the second choice nationally for the meal of a lifetime. |
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