Some related posts from Technorati and Google.

 [Make Mine Wine Magazine] This Spring Brunch is Just Right for Easter!: Chef Shelli McConnell created this delicious and satisfying meal for Make Mine Wine readers — to be served with a selection of light wines from Midwest Wine Counry. Recreate the brunch for your happy guests —

 [My Journey to the Culinary Institute of America] Use Your Head: It wouldn’t be St. Patrick’s Day without the cabbage: Place 1/2 cup each finely shredded green and red cabbage in a small bowl and toss with 1 teaspoon lemon juice. In a medium bowl, combine 1/2 cup plain non-fat yogurt, 1/4 cup orange juice concentrate, 1/4 cup canola oil, 1/4 cup powdered milk and 1 egg, blending the ingredients well.

[Not Quite Nigella] The Book Kitchen, Surry Hills: As a Petuna trout lover, I didn’t realise that Poached Petuna ocean trout, baby tatsoi, kipfler potatoes, olives, poached egg, herbs, olive oil ($16) was actually a salad so when it arrives, the trout in small pieces atop baby spinach leaves, crushed kipflers and a poached egg I’m a little disappointed that I don’t have an elegant fillet of trout. I am consoled in the taste however where the delicate poached fish pieces are never overwhelmed by the other ingredients with the delicious poached egg yolk bursting free and giving the salad an unctuous, creamy dressing.

 [mediterrasian Cooking] Roasted Garlic, Pumpkin & Red Pepper Risotto with Spinach & Chickpeas: ADD the wine, stock, salt, black pepper, olives and spinach, stir to combine and bring to a boil. COVER with a lid, reduce the heat to low and cook for 20 minutes without lifting the lid.

[Snooth Blog] Stealing From Our Favorite Thieves: Season the fish on both sides and place skin side down in the hot pan. After 3-4 minutes (or when the fillets easily separate from the bottom of the pan), flip over.

 [The Spamwise Chronicles] Cooking 101: If someone were starting out learning how to cook, I would exhort them to start small. Don’t take on more than you can handle.

 [Straight from the Farm] Dreams and Lemons: Place broccoli and potatoes on a microwave-safe serving platter.  Layer cheese over everything and microwave on high for one minute, or just until cheese is melted.  Serve immediately, preferably with a good glass of Portuguese wine.

 [Etwinningproject's Weblog] Souvlaki: PREPARATION:In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again.

 [Lovestoeat's Weblog] Citrus Salmon: Season top of salmon with zests and juice, garlic, and salt and ground pepper. (I combined it in a bowl and them mixed and spooned/brushed on and then I added the remaining juice and zezts to the pan with the oil). Flip steak in pan and cook until browned, about 3 minutes.

 [Kickin' Up Dough] The Great OJ Milk Debate: 1/2 cup Marsala Wine (I used Chicken Stock, because I’m poor). 2-1/2 tbsp. Soy Sauce 1/2 tsp. Ground Cumin 1/2 tsp. Ground Celery Salt 3-4 lb. Pork Loin, boneless and cleaned 1 large Onion, chopped into large pieces ...

Reflected tags on Technorati: Blog, Wine, Gourmets Of Wine