Easy Tomato Soup (For Grilled Cheese!)

I love dipping a slightly browned, perfectly melted grilled cheese into tomato soup. But canned tomato soup always tastes so.... well, tinny. So how do you fix this when you don't want to make soup from scratch? Easy.

Add one can condensed tomato soup.
Fill the can with milk, and add to the soup.
Add 4-5 basil leaves to taste.

Bring to a boil.
Reduce to a simmer.

Voila! Serves 2. Hearty and delicious and full of potassium.

Bashakill Vineyard

So down (or up, depending on where you are in the world) in Wurtsboro, NY, there's a fantastic little home-run winery. The owner, whose name I believe is Paul, "hated his day job" so decided to take seminar classes at Cornell on how to open a winery. Realizing that Wurtsboro is on the same latitude as the vineyards in Germany that grow the world's best Riesling, he decided to buy some land on the Bashakill and see where it goes. This all happened in 2005, and now, in 2011, there's a great mix of homegrown whites, some decent, if light, reds, live music on the weekends during the summer season, and a brick oven pizza joint in the back open occasionally. Plus, it's dog (and puppy!) friendly, with cool house dogs Walter and Fredo (2 Italian greyhounds) and Dario, a well-mannered German short-haired pointer. Neighbors seem to love the place, and you can hang out, bring some food, and watch as your dog jumps in a rather scuzzy pond. And why does the pond look so scuzzy? Because the owner is still building and growing! He purchased a few lambs to do the weeding, and is now hoping to build an area to hold the wine during the winter as it ferments. In fact, the owner loves his new life so much, that he tattooed the label of his wines (drawn by his good friend) on his forearm, and has a barbed-wire-esque tattoo of grapes as well.

Standout wines include Wood Duck Chardonnay, fermented in half steel, half oak (and I actually like it!) Barn Owl (more like a Riesling, very sweet) and the best red is the Coyote. But it's a great place to chill with some good friends, hang out, and have a nice little weekend. Everyone is super friendly, and you'll be sure to make some awesome friends.

Image from: http://www.google.com/imgres?q=bashakill+vineyard&hl=en&biw=1280&bih=586&gbv=2&tbm=isch&tbnid=6hUihfSY6v_X9M:&imgrefurl=http://www.hvwinemag.com/bashakill.html&docid=NyrjtjjPj1RiBM&w=524&h=461&ei=yVJJTuDvCdHTgQfLsfC5Bg&zoom=1&iact=hc&vpx=345&vpy=82&dur=1660&hovh=211&hovw=239&tx=128&ty=139&page=1&tbnh=132&tbnw=138&start=0&ndsp=17&ved=1t:429,r:1,s:0

Horosho: Rolling River Cafe, Parksville, NY

Have you ever discussed Anna Karenina with a chef? I have. In upstate NY, in fact. Imagine? Delicious Russian food, awesome "Rajun Cajun" ambiance (it's in a house), and Bashakill wine. I'm in heaven.

Brad and I split the Pelini Russian veal Dumplings, seared tuna in peanut and lime sauce, and Uzbekistan pie. Tapas, crepes, entrees, paninis... they have it all! Everything was delectable. The sour cream on the dumplings and pie were a perfect balance, and the tuna was cooked to perfection with a slightly charred undertone.

For dessert, we split the pecan pie which was almost as good as my Southern mother's. Served with fresh whipped cream on the side, it was delectable. Highly recommend!

(Image from: http://www.google.com/imgres?q=rolling+river+cafe+parksville&um=1&hl=en&sa=N&biw=1280&bih=613&tbm=isch&tbnid=2oPBOa442vdudM:&imgrefurl=http://www.countryhouserealty.net/countryhouse/livman.html&docid=jaHqX_veLXqwWM&w=201&h=267&ei=7DFHTqmTH8-_gQf1l8TBBg&zoom=1&iact=rc&dur=368&page=1&tbnh=149&tbnw=112&start=0&ndsp=18&ved=1t:429,r:15,s:0&tx=76&ty=134)

Buckwheat

Ok, health fanatics. Buckwheat is my new joint. For those of you who know about oatmeal, you're missing out on the fiber and protein loaded, nutty deliciousness of buckwheat! It's one of the best plant sources of protein, and contains lysine which is an amino acid not often found in many grains. Plus, due to the fiber and protein, you stay full forever, and end up eating far less than you normally would! Also tends to keep glucose levels in check better than other carbohydrates. (So says Bob.)

Find out more at http://bobsredmill.com

Simple recipe:

1/4 cup buckwheat (I like Bob's Red Mill Organic Whole Grain. Bob. Yay Bob. And it's Gluten free! It's a fruit, not a grain, therefore wheat-free.)
3/4 cup water, milk, combination... your choice
2 tbsp wildflower honey (or darker. The darker the honey, the more nutrients.)
1 tsp or less cinnamon

Microwave for about 4 minutes. Delicious and extremely nutritious breakfast!

Feel free to add fresh berries afterward.

Running Your Butter Off

Comfort food. It's been absolutely freezing at the cabin for summer, dipping down to 50 degrees last night. Brrrr. So after a 3 mile training run (half marathon training), involving psychotic hills in higher elevations (harder to breathe just walking, let alone running), one needs comfort. In the form of carbo-loading. Hence, running your butter off!

Box of Whole Wheat Pasta of your choice
Pecorino cheese, shredded
4-5 tbsp butter
about 1/4 cup whole wheat flour

I like to add some olive oil and a bay leaf to the water as it boils. Then, add the box of pasta. In the mean time, whisk together a semi-roux using the rest of the ingredients. Butter, then flour, then cheese. I like to add the cheese at the end because I like the ooey gooey goodness of cheese. Less cheese sauce, and more melted cheese for me! I don't add any salt because of the pecorino cheese. Drain the pasta, add the sauce, toss, and enjoy some deliciousness after a very difficult workout! Yay.

P.S. Feel free to add veggies, chicken, etc. I was just country cooking (using what I had in the fridge).

Benji and Jake's: True Brick

Nestled along Lake Kauneonga in upstate NY, you will find one of the best pizza spots in the state. Benji and Jake's has it all: a brick building with gorgeous lake views from both the lower and top level, a full bar, and live music on the weekends. Run by two young, ambitious hometown brothers, their brick-oven pizza is something different--it offers a whole wheat crust that's absolutely delicious. Apparently, the crust was a learned skill from Wyoming, and it is absolutely fantastic.

The T-Rex (meat lovers) is fabulous, and made better by the fact that even though it involves a lot of meat, it lacks the over-oily nuisance of most meat lovers pizza.

The Bernadette is my personal favorite: pesto, broccoli, and chicken. Menu states that the chicken is organically and locally grown.

The Eggplant Parm and/or Aubergine are both incredible, sweet and soft.

The Margarita is perfect if simple pizza is what you crave.

Those would be my top 4. Death by pizza is not very hot, shrimp scampi pizza is a bit lacking in the scampi area for my tastes, the Jackson Pollock is decent, and the drunken chef is rather tasteless.

Hot pepper, oregano, garlic powder, and parm cheese are all supplied.

As for appetizers, the waffle fries come in a nice cone, and while I recommend the seasoned ones, the plain ones aren't bad, either.

However, save room for dessert because the gelato is incredible. The coffee flavor is very light, but creamy, and the pb&j gelato is a party in your mouth!

Also, there are many craft beers on tap, from Chimay to Magic Hat. Seems like they switch every once in a while. There's also a decent wine list and sangria and of course, mixed drinks to enjoy as a cocktail as you gaze out across the scenic lake. Definitely recommend!

(Picture from: http://www.google.com/imgres?q=benji+and+jake%27s&hl=en&biw=1280&bih=613&gbv=2&tbm=isch&tbnid=B5HOj5CG_HOk6M:&imgrefurl=http://careerfan.com/jobs/listing.php/WPVNYEULXJ/&docid=i19_234sbPLnWM&w=250&h=187&ei=2EA4Tt2JJMXegQfr69STAg&zoom=1&iact=rc&dur=606&page=1&tbnh=133&tbnw=176&start=0&ndsp=18&ved=1t:429,r:17,s:0&tx=101&ty=114)

Chicken Enchies for the Monday Evening Blues

Easy, healthy recipe

2-3 chicken breasts
8 corn tortillas
2 tbsp veg. oil
2 garlic cloves minced
2 tbsp chipotle peppers in adobo
1 tsp cumin
1/4 cup flour
1 can (14 1/2 oz) reduced sodium chicken broth
1/2 cup water
1/2 cup grated Mexican cheese
8x8 pan

Ok, so bring about 1/2 inch salted water to a boil. Toss in the chicken breasts and cover for 5 minutes on medium heat. Then remove from heat and let sit for 12-14 minutes until cooked through. With 2 forks, shred the chicken and set aside.

In a saucepan, heat the oil. Add the minced garlic until it smells like grandma's kitchen.

Then, add flour (I use wheat), chipotle, and cumin. Whisk for about 1 minute.

Then whisk in liquids: chicken broth and water. Bring to a boil, whisking, and then let simmer for about 8 minutes, whisking occasionally until it starts to thicken. Feel free to add salt and pepper to taste if you like. I usually don't.

Pour 1/4 cup of sauce into 8x8 pan. Add the rest of the sauce to the chicken.

Stack 8 corn tortillas (corn is important, don't use flour), and wrap in two layers of damp paper towels. Microwave for about 1 minute to warm.

Add the chicken to the tortillas and place seam side down. It's ok if they crack, don't panic. Cover the whole thing with cheese and place in an oven at 400 degrees for 15 minutes. Voila!

Add sour cream, salsa and/or guac if you like.

Reheats nicely--serves about 4