How would you like for me to bring dinner to your home?

Hmm?

I can, and will!  Well ... sort of ...

Bertolli offered to throw me and my friends (and one lucky reader) a wine pairing party. SWEET!  (Read my fancy schmancy disclosure).  MY response of course was, "did someone say wine?  Mmm.  Wiiiiiiiiiiine.  Vino.  Travel to Italy?  Ooooh ... "

It's part of their Into The Heart of Italy webisodes.  (How do I get a gig working on videos like THAT!?!  Italy's calling my name ... Tuscan cowboys?  I'm so there ... ) They made it easy with their wine pairing guide.  The varietals were recommended, but it was my choice in wine.  What fun!  I have to confess ... I picked the wine first ... and THEN paired it with the food.  Pinot noir is my favorite, and Bertolli had two pastas paired with a pinot, so I went with the roasted chicken linguine.  Is it shameful to admit that I picked a wine that cost 3 times as much as dinner?  Naaaaaah!  They just suggested a pinot ... I picked La Crema.  I know it's not Italian, but I took a vine-cation last year where a guy had on a La Crema t-shirt that said "pinot envy."  Yeah ... it's that good.

I'm not usually a white wine kinda girl, but there was a new wine our local grocer was promoting and I got suckered in by the label ... Cupcake. Sweet sounding name, but not a sweet wine.  It was actually crisp and refreshing.  We were all pleasantly surprised by that one.  A lot of ooohs and aaaaahs at the table when we tasted it with the stuffed shells.

Since my friend Beth and I are training to run the NYC marathon and our increased mileage over the summer is going to require more pasta dinners, this was actually really good timing.  Well, it seemed like good timing until I got a call form my agent the very same day about a call back for a commercial where I was also going to need to model my hands.  Which means ...

A) no sharp objects and ...

B) no hot ovens that could burn fingers or wrists.

Darn. Considering just last month I nearly cut off my pinky with a new knife, this was going to be a challenge to cook for my friends, even if it did come pre-made in a bag.  So even though I had emailed my pals and offered to cook them dinner ... I showed up with my super-duper-moisturizer gloves on and a clever plan ...

My friend Beth and I did what any smart woman would do ... we drank the wine and let "the men" cook.

This is where it got real  interesting ...

Meet Jim & Mike.

Two guys that love to photograph food ... but never cook it.  In fact, if you ask either of them what's for dinner, they'll usually answer you with one word ... Guinness.  This was going to be a good lesson for them.

Good thing Beth is a goddess with a wine key and that I pre-made dessert ... 'cause we had to start with the basics.

Like ... how to open a bag.

No, no, Mike ... not with your teeth ...

Or a box cutter ...

There  we go.  They found the scissors.  Now we're getting some where.  And Beth and I are getting hungry ... and tipsy.  Jim is staying hidden from the camera.  He does that often.  Don't believe me ... check out his profile pic. Thank goodness Mike is starting to get it under control.

Or so I thought until I caught him taking at peak at the trash can ... to find the directions ...

I will confess and give the boys break here. I goofed with the wine pairings a bit.   The stuffed shells take about 45 minutes to bake in the oven ... but they were the one's I paired with the white wine which you would traditionally have before red.  The linguine only took 10 minutes ... drat.

No, no Mike.  Not the microwave.  Besides, it's the shells we need to speed up ... but they're already in the oven so we're just gonna roll with it.

Beth and I are sticking with the pinot and directing the action in the kitchen.

Mike burns his tongue.  Tsk. Tsk.

But look at that!  What the guys lack in cooking skills, they certainly make up for with their camera skills.  And thankfully Bertolli saved them too ... because it tastes as good as it looks.  Swear.  If Mac made a scratch and sniff computer screen ... you'd be enveloped by some tomato-y cheesy basil-y goodness right now.

Mike pours more wine.  Smart man.

Voila!  Dinner is served!

At first, Jim said, "not to sound cheesy, but it does taste like it came from a restaurant."  Way to make it sound like a sales pitch Jim.  Like you work in advertising or something.  I made him take another sip and another bite and come up with something more ... sincere.   After a few more sips of wine he confessed, "if I had to make this from scratch, I wouldn't.  I'd spend all day chopping and dicing and I'd probably forget an ingredient."  Now THAT sounded more like it.  Especially coming from a man that drinks Guinness for dinner.  In fact, Guinness, if you're reading ... these two boys would LOVE to do a sample tasting for you.  They take awesome pictures.  Just sayin.

Mike's only response was "Mmmmm."  I think I traumatized him by making him cook.  Give him some kudos in the comments ... I think he did a mighty fine job.

Beth's response was, "the wine and pasta is a party in my mouth."   That's a HUGE compliment, Bertolli.  She's Jersey Italian.  And no one beats her Mom's homemade sauce. No one.  In fact, I think that comment just started a Jersey-licious cold war.

This is me ... after one and a half glasses of wine.  Yeah, I'm a light weight.  And someone said something funny and made me laugh so hard I did the whole not-breathing-shoulder-shake-vein-popping-out-of-my-forehead thing.

Nom. Nom. Nom.

All gone!

So ... I promised I would bring dinner to your home ... and here's how ...

Watch the video below to take a little mini trip to Italy with Marisa and Rocco.  Leave a comment about the video below and answer the episode's clue.  One reader's comment will be randomly selected to receive the same party we had which included the following ...

• VIP coupons for four Bertolli Frozen Meals for two that will transport you to Italy in just 10 minutes
• Two, CB2 Verona Pasta Serving Bowls
• Four, Crate & Barrel Rotate Plates
• Crate & Barrel Marble Wine Chiller
• Crate & Barrel Wine Decanter
• Bertolli Wine Pairing Guide and $50 of gift cards to purchase wines complimentary to your meals

Here's the skinny ...

"In this episode, celebrity chef Rocco DiSpirito and actors Marisa Tomei and Dan Cortese explore Italian wine cellars, learn how to taste wine, visit Montepulciano and prepare Chicken Marsala. But you don’t need to search a wine cellar to enjoy the authentic taste of a slow-simmered wine sauce in your Chicken Marsala. With Bertolli Frozen meals you’re just minutes away from a luscious Italian experience in the comfort of your own home."

Watch. Comment. Taste. Mmm.

Deadline for contest is tomorrow night!

First I'm gonna show you how to make it.  Then we're gonna clink glasses and have a little toast.  Okay ... maybe just clink your glass to your computer monitor ... just be sure to not spill any on the keyboard.

First, grab yourself two really cheap bottles of Merlot.  If you're a fan of the movie Sideways ... and you don't like Merlot ... tough.  You need a strong red wine to keep the flavor after we manipulate it with some sugar and spice.  And you need it to be cheap wine so that you don't cry when we pour all the ingredients in.  Since you can't really find a rich earthy Barolo that's cheap, trust me with the Merlot.

Next, you'll need a little sugar and spice to make everything nyahiiice.  A big pinch of cinnamon and a little pinch of clove and nutmeg.   Some apples and cinnamon sticks for flavor AND decoration.  And a whole boatload of sugar.  One cup, to be exact.  And a bottle of ginger ale.

Pour the two bottles of wine into a deep sauce pan on medium heat.

This is the look I give my friends when they question whether or not the "full" two bottles of wine are going into the recipe ... or if one is for the cook.

Now this is why I'm telling you to use the cheap stuff.  Pour in the cup of sugar and spices.  Even though you're using a cheap Merlot, believe me when I say it's gonna taste goooooood.

Stir the wine as the spices and sugar melt and blend in.  This whole process takes about 8 to 10 minutes.  Be sure to not "boil" the wine.  You just want it to get a little warm simmer.  Boiling would burn off the alcohol ... and then defeat the whole purpose of making sangria!

While the wine is simmering, this gives you time to chop up some apples.  Cut the slices fairly thin and mix in a few varieties to add some color and make it fancy schmancy looking.  Also add about two handfuls of cinnamon sticks.  I almost spelled sin-a-men sticks.  Freudian slip?

 After the wine has simmered for about 10 minutes, pour into a pitcher or punch bowl, add the ginger ale and a cup of ice and refrigerate for 24 hours.  This allows all the spices to marinate and blend.

If you are going to serve immediately (within 24 to 48 hours) then the apples and cinnamon will really spice it up and also give it a festive look.  After 48 hours, strain the big bits out so that all you have left is the liquid. 

Raise your glass ... a toast to Fall ...

" Frame your mind to mirth and merriment,
Which bars a thousand harms and lengthens life."

 --Taming of the Shrew/Shakespeare

Autumn Sangria

Ingredients

2 bottles Merlot

1 bottle ginger ale

1 cup sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground clove

4 to 6 apples

6 to 10 cinnamon sticks

Directions

In a medium pot, combine Merlot, sugar, cinnamon, nutmeg, and cloves. Let simmer for ten minutes, stirring occasionally until sugar is dissolved.

Pour immediately into a sealed pitcher or other container. Chop apples and add them along with the cinnamon sticks to the mixture. Add ice and ginger ale. Cover and refrigerate for at least 24 hours.

For a more carbonated punch or mimosa, add the ginger ale to the wine after it's cooled ... then it will keep the fizz.

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Chef Jim shared with us his secret to making the best omelet, cooking asparagus, and even a little dance that makes water boil faster. The recipe of the day was his Bacon Asparagus Stuffed Omelet with Buerre Blanc sauce. It's the perfect gourmet breakfast for two.

****Now, there are so many different methods for making an omelet. Some add water, some add milk, some cook with butter, some with oil, there really is no "wrong" way ******

Want to make your own awesome omelet? Here's what you'll need

Freshly cooked bacon and asparagus, eggs, 1/2 stick of butter, 1/2 Cup fresh grated cheese, dried mustard powder, salt, freshly ground pepper, a dash or two of Tabasco

First, start off by taking a look at my side notes for creating the buerre blanc sauce and perfectly cooked asparagus.

Now, let's get started on the perfect omelet. Chef Jim has a couple of secret ingredients I've never added to my omelet mix ... Tabasco and mustard powder. The first step is an easy and familiar one ... just break your eggs into a deep mixing bowl and whisk together.

Then sift your mustard powder through a sieve to break up any clumps and add about 5 "dashes" of Tabasco to taste. Personally, I usually don't like hot sauce, especially on my breakfast. But adding the Tabasco at this stage gives it a little more flavor without the kick. Also add just a dash of water (Chef Jim's not known for measuring things) and whisk together again. You're about ready to start your omelet.

Bacon. Bacon. Bacon. I hear the voice of that pooch in the bacon strips commercial chattering on in my head.  I'm just as crazy about bacon as he is ... except ... of course ... this is the real thing.

Prepare the bacon as you normally would. The TIP here is, after you've finished cooking it stove top, sandwich between paper towels and microwave for about 10 to 15 seconds to further absorb the extra grease. This tip makes for extra crispy bacon.

Chef Jim likes to use butter AND olive oil to coat his frying pan. So, just in case the olive oil and asparagus threw you for a loop and gave you the impression that this is a "healthy breakfast" ...  let me just say that the taste is worth EVERY calorie. Especially the buerre blanc sauce. Mmm. On with the omelet .

Chef Jim quoted Julia Child as saying, "an omelet contains a hard outer shell of eggs containing a soft scramble." Here's his tip on how to get an evenly cooked omelet. Lift up the cooked edge and allow the uncooked egg to flow around it. This creates layers of cooked egg. See the sequence below ...

At this point, you want to flip your omelet and layer with the goodies you've pre-prepared such as the bacon, asparagus and sprinkle with cheese.

Here's another extra step I had never considered. Jim pops his omelets in the oven for 3 minutes at 375 degrees in order to bring everything to the same temperature. Note, if you are going to do this, you need to make sure you have oven-safe frying pans (without any plastic parts) and remember to use oven mitts to remove them!

Flip them onto your serving plate ... drizzle with buerre blanc sauce ... savor the moment ... sprinkle with paprika ...

Bacon & Asparagus Stuffed Omelet

Ingredients

Bacon
Asparagus
7 Eggs
1/2 stick of Butter
1 Cup Fresh Grated Cheese (we used muenster and cheddar)
Dried Mustard Powder
Salt
Freshly Ground Pepper
Tabasco

Directions

1) Create your buerre blanc sauce and perfectly cooked asparagus.

2) Break your eggs into a deep mixing bowl and whisk together.

3) Sift your mustard powder through a sieve to break up any clumps and add about 5 "dashes" of Tabasco to whisked eggs.

4) Prepare the bacon as you normally would. The TIP here is, after you've finished cooking it stove top, sandwich between paper towels and microwave for about 10 to 15 seconds to further absorb the extra grease. This tip makes for extra crispy bacon.

5) Add butter and olive oil to coat frying pan.  Bring heat to medium high.

6) As egg is cooking, lift up the edge and allow the uncooked egg to flow around it. This creates layers of cooked egg.

7) When omelet is firm,  flip and layer with the goodies you've pre-prepared such as the bacon, asparagus and sprinkle with cheese.

8 ) Add omelets to the oven for 3 minutes at 375 degrees in order to bring everything to the same temperature.

9) After baking for 3 minutes, slide omelet onto your serving plate ... drizzle with buerre blanc sauce ... savor the moment ... sprinkle with paprika ... and enjoy!

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Chef Jim, with the Mount Dora Historic Inn, shared with us this recipe to accompany his Bacon and Asparagus Stuffed Omelet. So, what exactly is Buerre Blanc Sauce? Literally, buerre blanc translates to "white butter." Now, add to that butter a little wine. And in this recipe, add a little cream. Sounds sinful and naughty, does it not? Buerre blanc sauce is a rich and savory French sauce that will make a flavorful addition to any dish, from eggs to fish. There are many different variations such as citrus, lemon, shallot, wasabi and more, but today we're going to stick with simplicity.

There are only 4 basic Ingredients: Wine, Heavy Cream, Butter & Salt.

You'll love how it starts ...

Open up a bottle of chardonnay or your favorite unfinished white wine from the night before.

Add a half cup of wine to a medium sauce pan over medium heat.

Stir wine until it becomes a little syrupy and the volume is reduced by half.

See how there is a line on the pan from the initial pour of wine?

Pick a spot as your "half way" point to measure when it's reduced by half.

The wine will also thicken and become a little syrupy.

At first it's going to smell a little weird ... like vinegar.  But don't fret.

That's normal.  And the butter and cream that's added will cut down on the acidity.

Next, add in 1 Cup of Heavy Cream and whisk together with the wine.

Also add a pinch of salt to bring out the flavor.

After the wine and heavy cream are whisked together, add a full stick of butter.

Most recipes call for "chunks" of butter to be added.

This little tid bit was Chef Jim's secret for easy whisking.

As the butter melts, you can more easily blend it with the wine and cream

without getting clumps of butter stuck to your whisk.

Let it simmer until it's bubbly.

And Chef Jim says, "when you think it's bubbly enough, let it go just a little longer.

Voila! Serve over your Bacon & Asparagus Stuffed Omelet.

Basic Buerre Blanc Sauce

Ingredients

1/2 cup of white wine

1 cup heavy cream

1 stick of butter

pinch of salt

Directions

1)  Add a half cup of wine to a medium sauce pan over medium heat.

2)  Stir wine until it becomes a little syrupy and the volume is reduced by half.

3)  Add heavy cream, pinch of salt and whisk together.

4)  Add whole stick of butter, and whisk butter into wine and cream reduction as it melts.

5)  Let it get a little bubbly and simmer.  Then serve!

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