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Happy birthday Sassicaia! – Italian Cuisine


It began as a "vague experiment", it has become one of the best wines in the world. The history of Sassicaia is so incredible that the stage of the Teatro Regio in Parma was conquered on February 15th. "We broke the banks," said the director to welcome the 100 guests of an unprecedented and original tasting evening led by Daniele Cernilli following the 50 years of this label.

When a Sassicaia is born

Sassicaia was born in Bolgheri on the intuition of Mario Incisa della Rocchetta, an austere and kind Piedmontese who came to Tuscany more for horses than for wine. Its the legendary Ribot, a thoroughbred who won 16 prizes in a row. The marquis, to avoid salt, decided to plant a vineyard at 3-400 meters, to the south-east as he had seen in France, called Sassicaia because of the pebbles between the vines. In 1968 he went out on the market with his first "vague experiment" as he wrote to Gino Veronelli. In 2015 it was the best wine in the world for Wine Spectator.

The winery is located in San Guido where the avenue of the Carducci cypresses begins towards Bolgheri. A land blessed by the wind of the sea and the magona, the Mediterranean scrub as they call it here that keeps the summer night cool. Without forgetting the Bolgheri Oasis, a reserve where storks migrate, live 3 thousand wild geese and still find the golden plover.
The Sassicaia is vinified with a blend of Cabernet Sauvignon (85%) and Cabernet Franc (15%), semi-aromatic grape varieties typical of Bordeaux, and refined in the small wood of the barrique preserved inclined "bonde à coté" to minimize the contact with the air.

When to drink a Sassicaia, pairings

Its characteristic is to hide a fresh scent of kiwi and eucalyptus among the classic ones of cassis and spices, and to be long-lasting over time without ever being aggressive on the palate.

It goes well with feather game or even Florentine for a moderate alcohol that does not go to clash with fresh pepper, but its elegant style makes it also suitable for fish dishes such as a sole or a mushroom umbrella, inspired by a winter sea idea.

Two vintages to taste

Sassicaia 2010 smells of walnut husk and helichrysum as a breath of Mediterranean scrub, more dancer than swimmer for the delicacy on the palate, with a fresh kiwi finish.
Sassicaia 2015 has a fresh hint of cassis on the nose, the sweetness of the clove and of the tobacco, the density of the great aging wines without any roughness already in their youth.

Text by Aldo Fiordelli

Your summer baking pics

goodtoknow has teamed up with Russell Hobbs to bring you the goodtoknow Cooking Club. Every month there’s a full Russell Hobbs Creation Collection up for grabs for our favourite foodie picture.

Not only do you get the chance to win this amazing prize, you also get your photo on our goodtoknow Recipes site so you can show off to all your friends.

September’s theme was summer baking and we had so many fab entries it was hard to choose a winner.

From summer birthday cakes to strawberry cupcakes, we’ve had a great range of entries this month and you should all be very proud of your delicious bakes. Well done and thank you for entering.

Make sure you keep an eye out for next month’s competition. In the meantime come and see our winning picture and all your lovely entries…

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

by Pam on December 4, 2012

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen[1] that looked perfect. The house smelled amazing while these cookies baked and they put a huge smile on the birthday girl’s face.  The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom.  xoxo

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



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Chocolate Peppermint Cookies




Yield: 15 large cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Cookies:

1 cup + 2 tbsp flour
1/3 + 2 tbsp cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/3 cup + 2 tbsp white sugar
1 egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes, crushed

Peppermint Glaze:

3/4 cups powdered sugar
1/4 tsp peppermint extract
3 1/2 tsp milk or half-and-half
Candy canes, crushed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)