November 22, 2013 No comments yet

One of the tricks I learned I still use to roast turkeys today (and on chickens as well). I make a mixture of finely chopped onions, garlic, herb and spices, and mushrooms in warm olive oil and butter. I use thyme, tarragon, and a touch of cinnamon for flavoring. I then loosen the skin on the bird’s breast and spread the mixture between the skin and the breast meat. It permeates the bird’s breast, and to some extent the whole bird. Lately, I like basting the bird with VinSanté Sauvignon Blanc to keep it nice and moist.


November 9, 2013 No comments yet

You may have read Julia Child’s cookbooks or seen the movie “Julie and Julia”. Julia used considerable wine in most of her recipes. Some years ago we were fortunate to host (along with some good friends from a California winery) Julia and a number of food and wine writers at a picnic at the base of the Maroon Bells near Aspen.