Marisa and Scott were invited to travel the Berks County Wine Trail and drink all the free wine they could… and what bloggers say no to free stuff? Not these bloggers.
Here’s a list of the wineries visited:
Check out the episode for all the wine fun, and don’t forget to subscribe to Fork You in iTunes.
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It has been awhile since we’ve posted a Fork You filmed in Fork You kitchens, so why not start 2010 on the right note?
Scott and Marisa whip up some easy cauliflower soup to warm your heart and your stomach.
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From the 12/5/09 Fork You Live at Foster’s Homewares
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
3 tablespoons olive oil
3/4 cup water
Pre-heat over to 450 degrees.
Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.
While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I used at Fork You Live (sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo):
2 tablespoons sesame seeds
2 tablespoons poppyseeds
1 tablespoon garlic powder
1 tablespoon fennel seed
After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).
Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.
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From the 12/5/09 Fork You Live at Foster’s Homewares
4 large onions, thinly sliced in half-moons
3 tablespoons butter
1 tablespoon olive oil
4 stems of fresh thyme
salt and pepper
Melt the butter and olive oil together in a large skillet. Add the onions and reduce the heat to low. Add two springs of thyme. Cook slowly for 30-45 minutes, until the onions reduce by more than half and take on a deep, brown color. Remove the thyme sprigs and salt and pepper to taste. Serve on toasted baguette slices.
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