Join Nevada’s “Guru of the Good Life” Dave Preston Saturday’s at 11:00am. It’s all about food, wine, entertainment, lifestyles, fun events, places of interest and de-stressing fun…the Goodlife!
You can contact Dave: firstname.lastname@example.org
Karen Hyatt-Minor and Dave Preston hold his induction trophy to the Nevada Broadcasters Hall of Fame at the Weekend Magazine/Vino 100 wine club tasting.
Your Guru with author Eric Peterson (R) and that “Wine Guy” Tommy Cortipossi (L) at the book signing of The Dinning Car…a novel by Peterson about a great food writer and his sojourn on his classic train car. Available on Amazon
From Dave’s recent trip to the good life down in Mexico at the Sunset Mona Lisa!
Weekend Magazine Vino 100 Goodlife Wine Club
Here’s how to join:
Please go to the store – 1131 Steamboat Pkwy. – Next to Starbucks near RC Willey
You will fill out the form:
Credit card information (Visa or MasterCard only)
It’s FREE to join and your commitment is for 90 days only at $35 per month charge to your card and you must pick the wines up at Vine 100.
ẘ You get your choice of two reds or two whites or one each which you will declare when you join.
ẘ The first Saturday of the month when you pick up your wine, I’ll be there tasting the featured wines and you get a glass on me!
ẘ You get a 10% discount on any wine purchase.
ẘ You get a recipe to pair with the wine.
ẘ You get invited to our members only FREE wine tastings.
ẘ You get my personal guarantee the quality of the wines are exceptional and the value for the price is remarkable!
This wine club is a private enterprises and not directly affiliated with KKOH or Cumulus Media, Inc.
Weekend Magazine Cookbook –
Grandma Vi’s Buttermilk Pancakes
1 cup all-purpose flour 1 large egg
2 teaspoons baking soda 1 cup buttermilk (try to find Bulgarian buttermilk)
1 teaspoon baking powder 1 lb. or more of good bacon
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon cinnamon (optional)
DIRECTION: NOTE: MUST FOLLOW EXACTLY
Cook bacon to render the fat and get at least one cup of grease. Let the grease cool to room temperature. Heat griddle to 400° With a new griddle, you will need to season it the first few time. Take a paper towel and rub a little bacon grease on it just before you put the first pancakes on the griddle to cook. DON’T ever wash the griddle after that, just wipe it with a damp paper towel.
Measure all dry ingredients into one large mixing bowl and set aside. Measure the buttermilk and egg into one bowl, mix together and set aside – they must be room temperature before adding to dry ingredients. (leave the buttermilk out too, you will need it later – room temperature important) When the griddle is at temperature, mix the dry ingredients and the egg and buttermilk – it will be very thick. Add a little more buttermilk to get it the consistency of thick oatmeal. Then add the bacon grease and mix in thoroughly. Add a little more buttermilk until the consistency is like a cake batter, maybe a little thicker, but spoons on smoothly. Make sure the griddle is 400° Due a test pancake – looks dry around the edges and bubbles in the middle – flip and should be the golden brown you’ve always seen in these pancakes. Check in about a minute by lifting one edge to see if done on the bottom.
Dave’s – Not Your Mother’s Green Bean Casserole
2 lbs. fresh green beans (2 bags frozen thawed)
1 can mushroom soup
2 cups Half & Half
¼ cup Horseradish (more if you like spice)
2 cloves minced garlic (tablespoon)
1 cup chopped bacon
2 teaspoons Nutmeg
1 tablespoon butter
3 cups chopped Pistachios
Heat oven to 375 digress. Cut (fresh) green beans into 1” bites, blanche in boiling water for 10 minutes, drain and place in medium size casserole dish (rectangle or round). Wisk Half & Half in a mixing bowl with soup, stir in horseradish, add minced garlic, bacon, and Nutmeg; mix thoroughly. Pour over beans and let settle (approx. 2 mins.) Place in oven and bake for 35-45 minutes.
In a medium frying pan, melt the butter until it begins to turn light brown, pour Pistachios into the pan and reduce to low heat and “crisp” the nuts. (do this with 5 minutes left for the beans to bake)
When you remove the beans from the over, sprinkle the nuts over top and serve hot.
Dave’s Potatoes Nirvana
Yukon Gold Potatoes (depending on size 8-12)
10 oz. Cream cheese & chives dip softened
3 oz. sour cream
2 teaspoons Nutmeg
2 cups chopped bacon (optional)
Skip-peel potatoes (leave a little skin on, lots of nutrients) quarter and boil until soft. In a large mixing bowl, place cream cheese on bottom. Drain boiled potatoes and pour on top of cream cheese. Blend potatoes and cream cheese. Using a hand mixer on low speed, beat in sour cream, Nutmeg and bacon whipping potatoes to a smooth, mashed texture. Use additional sour cream is make potatoes a little more “loose” if desired.
Nana’s New Nana’s New Year’s Eve Oyster Stew
- 1 pint shucked oysters in their liquid (liquor)
- 8 tablespoons butter divided
- 2 medium shallots, minced
- 1 small garlic clove minced
- salt and fresh ground black pepper to taste
- 4 cups whole milk
- 2 cups heavy cream
- 2 to 3 drops Tabasco sauce, or to taste
- Oyster crackers
- Extra butter (optional)
- Lift the oysters out of their liquid, checking for bits of shell and sand. Pass the liquid through a fine strainer to remove any sand.
- In a 3 to 4-quart saucepan melt the butter over medium heat, stir in the shallots and saute until shallots are softened and clear. Blend in garlic, a few pinches of salt and pepper. Cook 30 seconds. Stir in the milk, cream, oyster liquid and Tabasco. Bring them to a simmer. Cook for 2 minutes at a gentle bubble, take care that they don’t boil over, keep them at a simmer.
- Oyster bath. Melt 4 tablespoons of butter in a frying pan and slightly brown the butter. Remove from heat. Stir in oysters and let sit for two minutes.
- Turn the heat down in the sauce pan so the liquid barely bubbles, blend in the oysters and cook them for just a minute or until their edges begin to curl, you want them very tender. Serve the stew right away with oyster crackers. Some people like to swirl extra slivers of butter into each serving.
Nana’s Christmas Fudge
“This was my Nana’s recipe for fudge, passed down through the family. It’s better than any fudge I’ve ever had at the candy store anywhere in this world, and easy enough to whip up in 15 minutes or so.”
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 ½ cups Hersey’s Kisses
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- OPTIONAL – 1/2 cup chopped nut (pecans or Walnuts) Nana always made a separate batch with nuts; it’s really better without!
- Line an 8×8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate kisses. Stir until chocolate is melted and mixture is smooth. Add vanilla. )add nuts) Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
The Goodlife All-purpose Holiday Spirits Cookies
Dave’s cooking Tips: ALWAYS let butter, eggs and liquids come to room temperature before using in baking. That means at least a couple hours before using.
Browned butter is the key ingredient in these decadent cookies. The extra step of browning the butter is well worth the added effort for the incredible flavor that it contributes to the cookies (and the heavenly fragrance that will fill your kitchen)!
1 1/4 cups butter
2 1/4 cups brown sugar
1 1/2 Tbsp. vanilla
1 1/2 Tbsp. (your choice) rum/ whiskey/Sambuca/Peppermint Schnapps
4 1/2 cups all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 cup pecans, very finely chopped (for rolling) [nuts are always optional]
1) Preheat oven to 350 F. (In Reno and above, I recommend adding 20º to 25º and watch carefully)
2) Brown butter: in a frying pan over medium heat melt butter. Continue to heat, stirring constantly until butter foams up and begins to turn amber and fragrant (3-10 minutes). Remove from heat and pour browned butter into a medium bowl. Set aside and allow to cool to room temperature.
3) In a separate small bowl combine dry ingredients (flour through salt) and set aside.
4) Add brown sugar to cooled brown butter and beat well to combine. Add eggs and beat until smooth. Add vanilla and rum and mix until combined.
5) Add dry ingredients to wet ingredients in 2-3 additions, mixing between additions.
6) Chill dough in refrigerator for 30 minutes to 2 hours until firm, or in freezer for later use.
7) Roll 1 – 1 1/2″ balls of chilled dough in finely chopped pecans, pressing pecans firmly into dough. Place on a parchment-lined baking sheet and flatten balls slightly.
8) Bake for 12 – 14 minutes, rotating baking sheet halfway through. Allow to cool.
Makes approximately 6 dozen cookies.
The Goodlife Cardamon Pistachio Cookies with peppermint White chocalte boots
Makes about 3 1/2 dozen cookies
1 hour, 10 minutes plus at least 1 hour chilling
- For the cookies:
- 10 tablespoons unsalted butter
- 2 tablespoons whole cardamom pods, crushed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup sugar
- 1 large egg
- 1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)
- For the peppermint white chocolate boot:
- 8 ounces white chocolate, coarsely chopped
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon Peppermint extract
- 1/2 cup finely chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)
- Make the cookies:
- Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6–8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
- Meanwhile, whisk flour, salt, and baking powder in a small bowl.
- Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
- Turn out dough onto a clean work surface. Divide in half. Place each half on a 9×13″ sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2″ in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
- Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4″-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1″ apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes. Transfer sheets to wire racks and let cool.
- Make the boot and assemble the cookies:
- Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30–40 seconds total. Or use a double boiler to melt. After melted, add Peppermint extract and stir in thoroughly.
- Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle with pistachios. Chill until chocolate is set, about 10 minutes.
- Do ahead
- Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes
Dave’s Turkey Barley Soup
1 large yellow onion nicely chopped
½ stalk of celery nicely chopped
3 cloves garlic finely chopped
2 quarts water
Turkey carcass and bones
780ml White wine (Chardonnay or Pinot Gris)
2 tablespoons Italian seasoning
4 oz. butter
1 ½ cups barley
Sauté onion, celery and garlic in butter until medium brown. Add water and bring to boil. Add Turkey carcass and bones. Allow to boil for 2 minutes then reduce heat to simmer. Simmer for 2 hours and remove from heat. Let cool and place in refrigerator overnight. Allow to warm to room temperature next day and bring to boil again for 3 minutes. Reduce to simmer and add Italian seasoning. Simmer for one hour. Add room temperature white wine. Salt and pepper to taste. Let cool to room temperature. Reheat to a boil and add barley. Boil for 3 minute and reduce to simmer for 20 minutes. Serve when barley is soften.
Potato, griddled asparagus and egg salad
Prep: 15 mins
Cook: 10 mins
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
2 tbsp olive oil
1 tsp white wine vinegar
1 garlic clove crushed
2 tbsp fresh dill, finely chopped
2 tbsp capers
4 gherkins, finely chopped
Place the potatoes in a saucepan of boiling water and boil for 10 minutes. Meanwhile place the eggs in a small saucepan of simmering water and cook for 5 minutes.
Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.