Treasure Chest

Three Great Basic White Grapes Riesling 50 60 people love riesling for its sweetness 80 90s people don't like sweet wine and changed to Chardonnay Later enginerred to dry riesling Sauvignon Blanc Tiny grapes with concentrate flavor Made them hard to gow by not watering much and roots has to grow deeper Crisp Acidity Dry Fruityness Pineapple Brightness Fresh Light Good to drink before eating to wake up the platelet Chardonnay Creamy as in texture Buttery as in rounded rich flavor Malolactic - 2nd fermentation during which bacteria  convert malic acid into the gentler lactic acid Three Great Red Grapes Pinot Noir (pea nor wa) Red cherry to dark cherry Red plum to Black plum Peppery Earth tone Most difficult to grow and to make Merlot (mer low) Red Plum Hard Cabernet Sauvignon Famous French Taning taste Fermentation is yeast converts the grape sugar into alcohol  amd carbon dioxide.  Stopping fermentation  early leaves sweetness in the wine.

Italian Chicken Ingredients: 2 Tsp of EVOO Salt, Pepper and Chicken Broth Powder to season Chicken Legs 4 Chicken tight (dark meat) 2 strips of chopped Bacon 1/2 sliced Onion 1 can of Tomato with juice 1 Tsp of Tomato Paste 1 box of thick sliced Mushroom 3 cloves of crushed Garlic 1 stock of diced Celery Some Celery Leave for garnish (optional) 2 cups of Dry White Wine ( Pinot Grigio ,  Sauvignon Blanc , and Unoaked Chardonnay) 1 tsp of Sugar 1 tsp of dried Oregano 1 Bay Leaf 1 branch of Rosemary Dashes of Red Pepper Flakes (optional) Instructions: Preheat Oven 350F Season chicken legs with generous salt, pepper and chicken broth powder Drizzle EVOO to coat the chicken legs Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready Add the chopped bacon in to stir fried Add chicken legs is sear both side for golden color for about 3-4 mins each side Turn heat to medium low heat and garlic, onion, celery, sugar Season with salt and pepper Stir

Basic Pizza Sauce Recipe courtesy Don Pintabona Ingredients : 1 can (28-ounces) whole peeled tomatoes, in juice 1 small white or sweet onion, finely diced and minced 1 clove garlic, peeled and minced 3 to 4 fresh basil leaves 1 teaspoon dried oregano Pinch salt Pinch fresh ground black pepper Pinch sugar, optional 2 tablespoons olive oil, to saute Instructions : Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands,  Leaving them just a little chunky. In a heavy bottom 2-quart sauce pot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Edition:  Blend the content into pure liquid (optional) Optional:  Add a touch of sugar if

Osso Buco 牛骨髓 Osso Buco Total Time: 2 hr 15 min Prep: 15 min Cook: 2 hr Yield:6 servings Level:Easy Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock (Note:  Using LC, use less liquid) 3 tablespoons fresh flat-leaf Italian parsley, chopped (for garnish only) 1 tablespoon lemon zest (for garnish only) Directions Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any

Heat oil on skillet on high heat Absorb as much moisture from skin as possible Place skin side down Gently hold the fish down with spatula for the first min Turn heat down and cook on skin side through Do not flip

LC櫻花蝦蒸水蛋 LC Stoneware Mini Cocotte Steamed Eggs Serves 2 Ingredients: 2 Eggs   Note:  1 egg in each container 1 cup or 250ml Water/Chicken Broth 5g Katsuo Dashi  鰹汁粉  (if available)   Note:  One individual pack is 4g or 1tsp. 3 Tsp or 50ml Hot water to dissolve the dashi Methods: 1.  Preheat the containers. 2.  Beat the eggs thoroughly. 3.  If have  鰹汁粉 , add 50ml or 3 Tsp of hot water with it. 4.  Stir very well until all  鰹汁粉   dissolved. Notes: -Undissolved Katsuo dashi will discolor the steamed egg mixture; not pretty and not good eats. -It is important to let the Katsuo dashi water mixture to cool in refrigerator to avoid cooking the egg mixture. 5.  In a container with a pour spout, add water/chicken broth to beaten eggs and mix thoroughly. 6.  Pour mixture through a fine drainer to remove bubbles into the warm containers. If a container with a lid , leave crack/gap to allow steam to escape while steaming. If a container without a lid , cover it wi

涼拌尖椒皮蛋 Century eggs 2 Red Pepper 1 Garlic 3-4 cloves Seasoning: Sugar 1/2 tsp Chili Oil 1/2Tsp Vinegar 1/2Tsp Soy Sauce 1Tsp Dark Soy Sauce 1Tsp Directions: Cut egg into 6-8 sections and keep cool in refrigerator Clean and cut red pepper into thin strips Diced garlic and mix with seasonings for 30 minutes To serve, add the above seasonings to cool century eggs