Tasting Room Wine Subscription Review - The Tasting Kit!

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Tasting Room Wine Subscription Review - The Tasting Kit!

As you may have noticed from my other blog posts, I have really started to enjoy the subscription box phenomenon that seems to be EVERYWHERE!  Is it just me, or is there a subscription box for everything?  I've been a member of Stitch Fix (a clothing by mail service) since January of this year.  Just recently, I joined Golden Tote, another clothing service.  My closet has prospered.  I've even developed a reputation among my students for being "stylish".  Ha ha.  That seems funny because I don't think I've been particularly fashion-savvy in the past.  It's a whole new world.  I'm having fun with it!  If you're interested, you can check out some of my clothing subscription review posts here!

Some of the subscription boxes I've heard about are not really my thing.  There's at least one that I've heard that is specifically for dogs.  Basically, your DOG gets a surprise box every month . . . or something like that.  Don't get me wrong - I love my dogs.  They're just a lot easier to please than I am.  Diego, my little pug, thinks a paper napkin to shred while no one is paying attention is a great surprise!  My chihuahua gets super-excited when I accidentally drop a piece of red pepper on the floor while I'm chopping vegetables.  It's doesn't take much to make them happy.  :)  I love surprises in my mailbox, though!

 I recently heard about another type of subscription box.  While we were discussing clothing boxes, my sister mentioned an ad that she received for Tasting Room, a wine-by-mail service.  Basically, you pay $9.95 for a tasting kit that consists of six small bottles of wine.  You rate your wines online and have a profile created for you.  Each quarter, they send you 12 wines that match your profile.  The price is $149 plus $19.99 shipping.  That works out to a little over $14 a bottle.  That doesn't seem like a lot to pay for wine that I would enjoy.  I had to check it out!

I have to admit - I was a little skeptical about getting quality wine for that price.  I'm picky.  I'm definitely not a wine expert, but I love wine tasting and I think I have a basic knowledge of the most common types of wine and a good palate!  After I looked into it, I discovered that the service can be cancelled at any time, so I figured I might as well give it a shot!  I signed up and ordered our tasting kit!

It came in a cute little box with a welcome card.  I was advised to log in to my Tasting Room account when I was ready to taste my wines.

Steve and I decided to make an occasion out of it and taste them together.  We got out some souvenir wine glasses from a few of our wine-tasting excursions and I logged into my account.  The first thing I saw was this welcome screen:

I was advised to start with the two white wines, which I had chilled so that we could taste them at the proper temperature.  Here are the whites - see, they even included a cute little tasting mat so you don't lose track of which wine is which:

Basically, you taste the wines in pairs.  You click the wine that you prefer.  If you choose one wine over the other, you can indicate whether you liked it a lot better or only a little better.  You can say that you liked them both.  You can also say that you liked neither wine, if that is the case.

Wine one was a 2013 Ostra Lodi Sauvignon Blanc.  Wine two was a 2013 Triskelian Monterey County Chardonnay.  We enjoyed them both, which didn't surprise us.  We drink a variety of dry white wines.  (One thing I haven't mentioned yet is that all of the wines were DRY!  Yay - we don't really love sweet wine!)

We didn't really feel like choosing one over the other, so I indicated that we liked them both!  :)  So far, so good!

Here are the reds:

Wine three was a 2012 Mythmaker Monterey Pinot Noir.  The first thing that hit me was the smoke!  I loved it.  It was a delicious combination of smoke and black cherry.

Our first task was to compare it with wine four, a 2013 Prix Fixe Vin de France Cabernet Sauvignon.  We found that the Cabernet had strong tannins and flavors of leather and tobacco.  It was good, but we both preferred the Pinot.

Wine five was a 2013 Tremolo Mendoza Malbec.  Wine six was a 2012 Azora Paso Robles Cabernet Sauvignon.  We did a few more comparisons between pairs of the four reds.  To be honest, I'm not sure my memory of which wine was compared with which is accurate.  I should have taken better notes.  Ha ha.

Well . . . anyway - our favorites were the Pinot and the Malbec.  The Malbec was reminiscent of a rich blackberry jam and even seemed to have a floral component.  It was the one that Steve said he'd most like to pair with a great steak.  That's always a plus!

Out of the two Cabernets, we liked wine six more.  The tannins seemed to be more balanced.  To be honest, though, all of the reds were decent.  I would have been happy with a bottle of any of them!

As we were finishing our rating, we were asked if there were any of the wines we would prefer not to receive.  We decided to check wine four, even though it was definitely all right.  It was our least favorite, but that doesn't mean it was bad!  I don't know if that was a mistake or not . . .

After we completed the rating, we were able to view our wine profile.  They showed us our red wine profile first (sorry about the photo quality):

Oh, boy.  O.O  What?  Juicy, party-pour reds?  Uh oh.  What did we do?  

Well, that's that.  We are uncomplicated people that enjoy cheap, easy-drinking fruit bombs.  WINOS.  We're basically winos.  Ha ha.  

...  

What if we really are and we just don't want to admit it?  

It's all good.  I do appreciate some nice fruit in a wine, but I like most kinds of dry wine.  It just depends on the situation.  I think I'm a little more open-minded than my wine profile would indicate.  I'm hope I'm not going to miss out on some great wine because we checked WINE FOUR!!!  Well . . . we shall see!

Our white wine profile was just what I expected:

I really like most dry white wines.  Our profile stated that if we wanted to try something new, we should think about Grüner Veltliner.  Ha ha.  We've already DONE that.  That's a popular variety in Austria and we drank some when we were there in 2014.  (My wine ego was soothed a bit.)  

Overall, we had a really fun time tasting these wines.  Steve even mentioned that it was an enjoyable thing to do, and I'm usually the one that's more into wine-tasting.  None of the wines were bad.  We liked some of them very much.  I'm looking forward to our first shipment, which will contain 8 reds and four whites (6 different kinds; 2 bottles of each.)  I'm definitely willing to pay $14 a bottle for interesting wine that I can't find at our local Fry's grocery store.  I'll even try some fruit bombs.  Refined, quality fruit bombs, of course.  :)

I'll review our first shipment, though I'll have to think of a process that will work for that.  We're not opening all 6 of the different wines just so I can write a review!  Ha ha.  Maybe we should have a party.  We'll see.  :)

(4/3/16 UPDATE - I am still a member of Tasting Room, and it's been really fun!  It's hard to review so many wines with just two of us.  I have not been successful at posting a review.  However, I'm getting a new box in a couple of weeks, and I'm going to make an effort to chip away at a review as we open each bottle.  Stay tuned!)

Please feel free to comment!  Have you tried this service?  What did you think of it?  

27. Pavo Verde (Green Turkey) Tacos

I'm not going to lie.  I'm kind of proud of this one!  It's Monday night.  I wandered into the grocery store after my school day was over and just started putting things in the basket.  I knew I had to make something.

Since my last few recipes have been pretty non-traditional/weird, I decided to make one that was closer to what most people might expect from something called a "taco".

I was considering both ground bison or ground turkey for this one.  I noticed that our local Fry's had some organic ground turkey.  That was a plus.  Also, I got an idea for a "green" taco.  That called for poultry, not red meat.  My choice was clear.

I made a Trader Joe's run a couple of weeks ago and I noticed that they had boxed hard taco shells.  In general, I am extremely skeptical of that kind of thing, but I thought, "Why not?  Trader Joe's usually has their &$%# together.  I'll try them!"  I set them aside to use for a future taco recipe.

Tonight's recipe seemed like a perfect time to debut the TJ taco shells . . .

All right!  Turkey.  Green chiles.  Green onions.  Tomatillos.  Cilantro.  Lettuce.  All good, green things (well, except for the turkey)!  I briefly considered green olives, but . . . no.  That would be going a bit too far.  Ugh.

The first time I typed out the phrase "Green Turkey Tacos", I cringed inside.  I had to find a more graceful way to say it.  Pavo is the Spanish word for turkey - how about Pavo Verde?  That sounds much better.  I don't think that's actually a thing, though.  If you're a native Spanish speaker, don't laugh too hard.  I tried!  Ha ha.

Anyway, whatever you might call these, they were freaking awesome!  Make them!  Here's the recipe:

Pavo Verde (Green Turkey) Tacos

Serves 4 (about 12 tacos) 

Ingredients:

For the green sauce:

2 poblano peppers, roasted, peeled, seeded, and coarsely chopped

4 tomatillos, coarsely chopped (about 8 to 10 oz.)
1 medium clove garlic, coarsely chopped
3 scallions, green and white parts, coursely chopped

1/2 cup packed cilantro leaves

1/2 tsp. salt

For the turkey filling:

2 tbsp. olive oil
1 medium garlic clove, crushed in a garlic press
1 large jalapeno, roasted, peeled, seeded, and finely chopped

1/2 tsp. ground cumin
1/2 tsp. poultry seasoning
1/2 tsp. dried Mexican oregano
1/2 tsp. onion powder

1 lb. ground turkey
3/4 tsp. salt
1/4 tsp freshly ground pepper
A splash or two of beer or water (I put the IPA I was drinking in the photo, but I'd probably recommend a pilsner or something like that.  But, hey - whatever floats your boat!)

12 crunchy taco shells (I used Trader Joe's Brand.)

4 to 6 oz. white cheddar cheese, grated (I used Kerrygold Aged White Cheddar)

1 or 2 avocados, sliced and seasoned to taste with salt and fresh lime juice

Shredded iceberg lettuce

Limes, for garnish

Instructions:

1.  Make the sauce:  Place all of the green sauce ingredients in a food processor and pulse until fairly smooth.  Taste and add additional salt if desired.  Cover and set aside.

2.  Make the turkey filling:  Heat the olive oil in a large skillet over medium-low heat.  Add the garlic and jalapeno and cook for about one minute, or until fragrant.  Add the cumin, poultry seasoning, oregano, and onion powder and cook and stir for another minute.  Add the turkey, salt, and pepper and increase the heat to medium.  Cook, stirring and breaking apart with a spatula, until the turkey is completely done.  Add a splash or two of beer (or water) if the mixture seems dry.  Taste and adjust the seasonings if desired.  Remove from the heat and cover to keep warm.

3.  Prepare the shells:  Preheat an oven (or toaster oven) to 375 degrees.  Place the desired number of shells on a baking sheet.  Toast until hot and just starting to brown - about 1 to 3 minutes.  This could vary depending on your oven, so watch them carefully.  They can go from browned to burned very quickly!

4.  Assemble the tacos:  For each taco, place a shell on a plate.  Fill with some of the turkey mixture.  Top with a generous amount of grated cheese.  Add some lettuce and spoon on some of the green sauce.  Tuck in a slice or two of the avocado.  Finish with a squeeze of lime and a sprinkle of salt, if desired.  Enjoy!

These were SO GOOD!  They were unique, but the flavors were not too far removed from a "regular" taco - if there is such a thing!

We both loved them!  As I've mentioned before, we occasionally have a dilemma with the leftover ingredients from this project.  Sometimes we don't want tacos.  I've been known to reimagine a salsa as a pasta sauce.  Or a taco filling as a sandwich filling.  Etc.  Etc.  Etc . . .

In this case, it's not a problem.  We're both looking forward to having these tomorrow!  As tacos.  :)

Note:  I am now an offical fan of the Trader Joe's taco shells.  They were tasty, and once toasted, they held up spectacularly - no shattering!  They were sturdy, yet tender - what more could one ask for?

As I said, I'm kind of proud of this recipe.  Is Pavo Verde a thing?  I don't know . . . but it should be!  It was delicious!  Also, this recipe was pretty easy.  It's Monday!  I've made the recipe, cleaned the kitchen, and almost finished the blog post - and I haven't collapsed yet!

I would highly recommend these!  Try them and tell me what you think!

Well . . . I will be taking a short break from making tacos.  It's sad, but true.  In about 36 hours, we'll be on our way to Seattle to visit my sister.  I'm so excited!  We're going to eat, drink, and go to a Glen Hansard (of The Frames/Once) concert!  :)  :)  :)

Guess where she works?  Ha ha.  Red Star Taco Bar.  Yep - we're going to eat more tacos in Seattle!  Maybe I'll get some ideas - it's a pretty legit taco joint!  :)

I'll be back on Sunday or Monday with MORE TACOS!

Please feel free to comment!  Did you try these?  What did you think?  Thanks for reading!  :)

26. Salmon Tacos with Asparagus Pilaf and Roasted Yellow Pepper-Lemon Cream Sauce

This recipe almost didn't happen.  I made them the night before I had to leave town for a vocal jazz festival.  I really wasn't in the mood to shop, so I decided to stick with ingredients that we already had in the house.  I found some asparagus, a yellow pepper, and some frozen salmon.  I figured something good could come from that, right?  I also had some leftover fresh herbs, so I tried to work them all in there, too.  This recipe became creativity in action!  On a Wednesday!  I probably should have been packing for my trip.  Whatever.

What to do with the asparagus?  I didn't want to just put asparagus spears in the taco.  That seemed too obvious and unexciting.  I decided to try shredding them in the food processor and then lightly saute them to make a mock "pilaf".  I suppose it can't be a real pilaf without rice, right?

When Steve asked what kind of tacos we were having and I said, "Asparagus and salmon," he just said . . . "Oh."  Ha ha.  Well.  We can't have steak tacos every night, now can we?

Salmon is great cooked in a stovetop smoker, but since I've recently used the smoker in recipes 25 (portobello tacos) and 20 (tuna tacos), I decided to revisit the poaching method that I used in my last salmon recipe, which was number three.  That worked out well.

These were definitely different than anything I have made so far!  Here's the recipe:

Salmon Tacos with Asparagus Pilaf and Roasted Yellow Pepper-Lemon Cream Sauce

Serves 2 to 3 (4 to 6 generous tacos) 

Ingredients:

For the cream sauce:

1 tbsp. butter

1/3 cup chopped onion
2 small cloves garlic

1 yellow bell pepper, roasted, seeded, peeled, and chopped

1/4 cup dry white wine
3/4 cup heavy cream
1/2 tsp. salt
1/2 tsp. lemon zest
1 tbsp. fresh lemon juice

For the salmon:

2 salmon fillets, about 12-14 oz.
1/2 cup chopped onion

1/4 cup dry white wine
1/2 cup bottled clam juice or vegetable stock
A few springs each of fresh thyme and marjoram

1/2 tsp. salt
1/4 tsp freshly ground pepper
Additional salt and pepper to taste

For the asparagus pilaf:

1 tbsp. olive oil
1/2 cup finely chopped onion
1/2 lb. asparagus 

1 medium carrot, peeled

1/2 tsp. chopped thyme leaves
1/2 tsp. chopped marjoram

½ tsp. salt
Freshly ground pepper to taste

4 to 6 multi-grain corn and wheat tortillas (I used Mission Corn & Whole Wheat Blend.)

Chopped chives, for garnish

Instructions:

1.  Make the sauce:  Heat the butter in a small saucepan over medium-low heat.  Add the onion and cook until very soft, about 10 minutes.  Add the garlic and yellow pepper.  Cook and stir for another minute or so.  Add the wine and cook until the liquid has reduced slightly, about 4 minutes.  Add the cream and salt.  Cook at a low simmer for about 5 minutes.  Remove from the heat.  Add the lemon juice and zest and blend with a hand blender until smooth.

Keep warm over very low heat.

2.  Cook the salmon:  Place the chopped onion, wine, clam juice or stock, herbs, salt, and pepper in a medium skillet.  Bring to a simmer over medium heat.  Add the salmon, skin side down.  Season the top of the salmon with salt and pepper to taste.

Reduce the heat to very low and cover.  Cook the salmon until just done, about 6 to 8 minutes, depending on the size of your salmon fillets.  Keep an eye on it - it's very easy to overdo it!  Remove from the heat and set aside, keeping it mostly covered.

3.  Make the asparagus:  Snap the woody ends off of the asparagus spears and discard them.  Cut about 3/4 to 1 inch of the tips off and set aside.  Using a food processor with the grater/shredder attachment, shred the asparagus and the carrot.  Heat the olive oil in the medium skillet over medium-low heat.  Add the onion and cook until soft and slightly browned, about 10 minutes.

Add the shredded asparagus and carrot, the reserved asparagus tips, and the herbs and cook until the vegetable are just tender, about 4 to 5 minutes.  Season with the salt and pepper.  Remove from the heat and cover to keep warm while you prepare the tortillas.

4.  When the squash is almost done, prepare the tortillas.  I heated my tortillas in a dry skillet over medium-high heat for a minute or so on each side, just like I have done in the past with corn or flour tortillas.  Since this is basically the last step, you don't really need to keep them warm.  Just stack them on a plate or sheet of foil until it's time to assemble the tacos!

5.  Assemble the tacos:  For each taco, place a tortilla on a plate.  Pull some salmon flakes from one of the fillets and add to the tortilla.  Top with a small amount of the asparagus mixture.  Drizzle with some of the yellow pepper sauce and finish with a sprinkle of chives.  Enjoy!

Well, what was the verdict for these unusual salmon tacos?  It was mixed, actually.  I liked them and Steve didn't.

We both agreed that the sauce was really good.  It would be great on other things, too - I could see it making a fantastic pasta sauce!

I accidentally overcooked the salmon just a bit!  It would have been better if I had taken it off the heat a minute or two earlier.  That's easy to do with so many things going on at the same time.  

I think the asparagus "pilaf" was the main reason our vote was split.  I thought it was really good!  Steve just couldn't get past the idea of asparagus in a taco.  He usually likes asparagus, but it apparently did not work for him in this situation.  Oh, well.  I happen to think I just invented a really cool thing to do with asparagus.  :)

I do like these hybrid corn-wheat tortillas, but I don't know if they were the best choice for this taco.  They have a nutty quality that was just the tiniest bit distracting.  Next time, I might choose plain flour tortillas.  The potato pancake shells that I used in recipe three would definitely be delicious, but a lot more work.  

I wasn't disappointed with these.  If you like the ingredients, you'll like them!  I wouldn't call this my favorite recipe so far, but it's a pretty solid fish dinner in a taco!

Please feel free to comment!  What do you think of this idea?  Does it sound good or weird?  Or both, perhaps?  Thanks for reading!  On to the next one!  :)

  

Stitch Fix #13 Review - November 2015

So - I was out of town this weekend for a jazz festival (along with my advanced vocal jazz ensemble) and I knew that my Stitch Fix box would be waiting for me when I got back.  How excited was I about that???  VERY!  It's always fun to get a new fix!

I've never been much of a shopper, but the longer I use Stitch Fix, the more I learn about fashion!  During my trip, I had a great time shopping in some cute little boutique stores.  We had a little bit of downtime, and I discovered that our pianist (new this semester) was a great shopping partner!  It was fun getting to know her and exploring some interesting shops!  The festival that we attended was in San Luis Obispo, CA.  We ended up staying in the cute coastal town of Morro Bay.

Morro Bay had a fun, eclectic assortment of shops, restaurants, and other attractions.  Well, to make a long story short, I bought two cardigans and a pair of crazy-looking, colorful boots!  They caught my eye right away - they were either the cutest or the ugliest boots I had ever seen.  I decided to go with cutest, and I splurged!

Anyway, after my shopping excursion, I was a little worried about having TOO MANY clothes.  I recently joined Golden Tote (another clothing-by-mail) service, and I've been having fun with that, too.  Here's a review of that experience if you're interested:

Golden Tote #1 Review - October 2015

Anyway, back to Stitch Fix!  :)

If you're reading this, there's a good chance that you already know about Stitch Fix.  If you've never heard of it, there are many blogs, along with Stitch Fix's own website, that will give you all the details.  I won't write you a novel about it, but I'll tell you the basics:

As a member of Stitch Fix, you pay $20.00 to have your own personal stylist look at your style profile and preferences (which can include a Pinterest board).  They will choose five clothing and/or accessory items specifically for you.  They are shipped right to your doorstep!  You have three days to try the items with other things in your own wardrobe and decide if you want to keep them.  The $20.00 styling fee is credited toward any items that you decide to purchase, and you receive a prepaid shipping envelope to return anything that you don't want.  If you happen to keep all five items, you receive a 25% discount on the whole box!  You can choose to receive fixes every month, every few weeks, or only once in a while.  I've had so much fun with Stitch Fix that I'm currently receiving boxes about every three weeks.

If you're interested in checking it out, here's my referral link:

https://www.stitchfix.com/referral/4660198

If you sign up using my link, I'll get a small credit.  Just in case you were wondering, I pay for all my own fixes.  My only relationship with Stitch Fix is as a customer.  I signed up this past January and I've really been enjoying it!

Here are a few links to my previous reviews:

October 2015 - #12

September 2015 - #11

Stitch Fix Keepers

September 2015 - #10

August 2015 - #9

Well . . . here's what I got this time around:

1.  41Hawthorn Presley Colorblock Button-Back Sweater - Price - $68.00

My first impression of this sweater was mixed.  I liked the colorblock effect and the buttons on the back, but I wished the colors were different.  The combination of light tan and a dark brown with an olive cast to it was not immediately appealing to me.  Here is a picture of the back:

After I tried it on, my mind didn't change.  It's OK, but it didn't stand out to me as something particularly flattering.  The fit was right on, but I just didn't have a great reason to keep it.  I was underwhelmed.

Verdict:  RETURN

2.  Look by M Timber Vintage Plaid Infinity Scarf - Price - $34.00

I have not mentioned scarves in any way on my style profile, so I suppose I shouldn't have been surprised to receive one.  The truth is . . . I don't know what to do with them!  I think they're cute on other people, but I've never bonded with them.  What about my hair?  I have long, wavy, voluminous (yes, I do think that's the appropriate word) hair.  A scarf is pretty awkward for me unless my hair is up and out of the way . . . As you can see, I put it in a bun today so I could try on this scarf!  Here's another photo:

Wow - I look pretty serious about that scarf, huh?  Ha ha.   

I wasn't really crazy about the pattern and colors of this scarf, either.  I have not jumped on the fall plaid bandwagon yet.  To me, plaid is just OK.  I don't hate it.  I definitely don't love it.  A bright blue plaid might convince me . . . maybe.  This plaid was rusty orange and hunter green.  I might dig it if I had other things in my closet that would match it.  I don't.  I'm more of a primary color or jewel-tone kind of woman.

I didn't mind getting this scarf, though.  Why?  Because - my youngest sister is a GREAT scarf-stylist!  Also, I think these colors work for her - it's way more up her alley than mine!  I'm going to give it to her and I know she will look ADORABLE.  :)

I thought about updating my style profile to show that I do not want to receive scarves, but that's really not true.  A blue scarf with polka dots?  A leopard scarf?  Sure - I'll try those!  I could have kept this one, but I think my sister will get much more wear out of it than me!

Verdict:  KEEP

3.  Laila Jayde Bowie Solid Dolman Sleeve Top - Price - $58.00

I love the bright burgundy color.  The style and cut, though?  Not really.  I'm just not into it.  It's a little too long for the style, a little baggy, and not flattering enough to justify keeping it.  It does match with my crazy boots, though.  Check them out - ha ha!

There's not much else to say about this sweater.  It's OK.  Since I seem to have an abundance of clothing at the moment, I'm going to pass!

Verdict:  RETURN

4.  41Hawthorn Venessa Dress - $88.00

I was sad about this dress.  Out of everything in the box, I thought this was the closest to my style!  I loved the teal color.  It even matched my tattoo perfectly - see?

It just didn't fit.  It was too tight.  I was able to get it on and zip it up, but it was very uncomfortable and tight around the middle.  The funny thing was that it fit in the shoulders.  That's usually my problem area .  .  .  Sigh.  Look at the cute faux leather detail at the shoulders and waistline.

I'm not sure that a size up would have done the trick.  The top was perfect.  With a bigger size, it might have been too big.  The only way this dress would work is if I lost 10 pounds.  Yeah.  If you've looked at the rest of my blog, you've probably noticed that I like to cook.  A lot.  I don't think that's happening.  Ha.  :)

Verdict:  RETURN

5. DownEast Turin Asymmetrical Wool Jacket - $78.00

This jacket was a good idea.  It is my style.  I like the color and all the zipper detail.  There were a couple of things that were strange about it, though.

The fit wasn't quite right.  It was a little baggy/puffy in the underarm area.  It's hard to see in this picture, but it just seemed like there was some extra fabric there.

Also, the arms were a bit tight and had no stretch to them at all.  It looked alright, but wasn't comfortable.  I don't think I could have worn it over a sweater.  I just didn't see myself wearing it very often.  I'm starting to realize that if I don't love something, I should pass!  Too many clothes!

Verdict:  RETURN

So, this fix turned out to be kind of a miss.  That's OK.  It's really OK. I've kept all five items from my last two fixes, so I was due!  I've also gotten a lot of clothes within the last few weeks, so I don't NEED anything.  This is really just for fun!

My stylist, Melanie, has sent me some awesome items in my last few fixes that I love and wear regularly!  (I wore that grey cardigan from my last fix all weekend in Morro Bay!)  I hope she can style for me again!  I have updated my style profile to indicate that I don't love plaid and some of the "in" fall colors, such as olive.  I think I needed to make some of my preferences more specific.  That colorblock sweater in black and blue?  I would have been all over it!

I'm excited for my next fix - and I'm looking forward to handing that scarf over to my sister - she'll look so cute!  :)

By the way, you can check some other awesome Stitch Fix Reviews at this link:

http://crazytogether.com/november-stitch-fix-30-review-giveaway-and-link-up/2/

It's hosted by Maria of Crazy Together and Kinder Craze.  She received some great items this month as well!  Check it out!  :)

Please comment?  Did I make the right calls?  Have you received any of these items?  What did you think?  Thanks again for reading!

25. Smoked Portobello Mushroom Tacos with Fresh Tomato Slices, Cilantro Pesto, and Toasted Asiago Cheese

Well, this is number 25 - the recipe to finish the first quarter of my taco project!  It's been an interesting three months so far.  In some ways, this is a lot easier than I thought it would be.  In other ways, it's quite a bit harder.  When I'm done, I'll have enough material to write a book (or maybe even a trilogy) about recipe creation.  For now . . . I'll just heave a big sigh.  Whew!  :)

This is a Monday night recipe that's actually doable on a Monday night.  It's nice to have a few of those in your cooking repertoire, right?

For this recipe, I did get out one piece of special equipment - my stovetop smoker:

If you don't have one, don't worry - you can still make this!  You can roast the mushrooms in a 375 degree oven for about 15 to 20 minutes (and maybe add a shake or two of liquid smoke with the oil).

As I've said before (in my smoked tuna recipe), I would highly recommend getting a stovetop smoker!  We have the Cameron brand and we love it!  It's awesome!  It's not just for meat.  I was a vegetarian for about 8 years and I was always amazed at how completely this smoker could transform the flavor of a simple onion or an ear of corn.  Give it a try - it's worth the price!  Here's a link to buy it from Amazon:


It's very easy to use, too.  Trust me - it's a great product!  :)

Anyway, I'm not sure how I came up with this recipe.  I like mushrooms.  I like pesto.  (Especially if it involves cilantro.)  EVERYONE likes cheese!  And you could cook an old shoe in that smoker and still make it taste good.  Really!

I think this is one of those "Necessity is the mother of invention . . . " kinds of situations.  I needed a taco recipe, so it just kind of . . . happened.  My husband counts this as one of my top five so far, though.  That's something!  Here's the recipe:

Smoked Portobello Mushroom Tacos with Fresh Tomato Slices, Cilantro Pesto, and Toasted Asiago Cheese

Makes about 6 tacos, or 2 to 3 servings

Ingredients:

For the smoked mushrooms:

2 large portobello mushrooms, stems removed
1 tbsp. olive oil

Salt and freshly ground pepper to taste

For the cilantro pesto:

1/4 cup pine nuts, toasted and cooled
2 small garlic cloves, peeled

1 cup packed cilantro leaves
3 tbsp. olive oil
2 tbsp. grated Asiago cheese

a pinch of crushed red pepper
1/4 tsp. kosher salt
Freshly ground black pepper to taste

A few ounces (4 to 5) of Asiago cheese, grated

2 roma tomatoes, sliced and seasoned to taste with salt and pepper

6 to 12 corn tortillas (depending on whether you plan to double them up)

Instructions:  

1.  Cook the mushrooms:  Brush the mushrooms with the oil and sprinkle generously with salt and pepper.  Cook in a stovetop smoker over low heat for about 18 minutes (start counting when the smoker starts smoking) or until tender.

(Alternately, you can roast the mushrooms in a 375 degree oven for about 18 minutes or until tender.)  Allow to cool slightly.  When cool enough to handle, cut the mushrooms into strips.

Cover to keep warm and set aside.

2.  Make the pesto:  Place the pine nuts, garlic, and cilantro in a food processor and pulse until finely chopped.

With the motor running, drizzle in the oil and process until fairly smooth.  Add the grated Asiago cheese, red pepper, salt, and black pepper and pulse until combined.  Transfer to a small bowl.

3.  Prepare the tortillas:  Heat a dry cast iron skillet over medium high heat.  Heat each tortilla in the skillet for about 30 to 60 seconds or so on each side, or until it softens and begins to brown.

As each tortilla is done, I usually stack them on a sheet of foil so I can keep them warm in the oven, but these will be heated again in the broiler.  You can just stack them on a plate if you wish.

4.  When the tortillas are done, assemble the tacos:  Turn the oven broiler on high and place a rack on the highest setting.  Lightly spray a baking sheet with nonstick cooking spray.  For each taco, place one or two tortillas on the pan.  (If your tortillas are thin, as mine were, you should double them up.)  Place a few tomato slices on each tortilla.  Top with a generous smear of the pesto.  Add a few sliced mushrooms.  Sprinkle a healthy amount of grated cheese over all.

5.  Place the baking sheet under the broiler and cook until the cheese is melted and toasty.  Watch carefully as it can go from melty to burned very quickly.  Remove from the oven and garnish with another small drizzle of the pesto.  Enjoy!  :)

As I said before, my husband counts these in my top five so far.  I don't know if I would do the same, but they were VERY good!

This is a great two-person recipe.  We started with two tacos each, but I ended up making two more, so we each had three.  They were tasty and satisfying, but not overly heavy.  There was a little bit of pesto left, but nothing else.  That was kind of nice.  During a busy week, leftovers can often become a problem to be solved instead of a bonus.  (I'm not counting the leftover pesto - that's always welcome!  Spread it on a sandwich!  Thin it with some cream and toss in some pasta!)  :)

I can't really think of any significant negatives with this recipe.  The vegetables (mushrooms and tomatoes) did release some juices, so I guess you could say that it was . . . drippy?  I didn't think this was a big issue.  Just don't set the taco down in the juices and you'll be all right.

If you prefer the tomatoes to be completely fresh instead of heated/roasted in the oven, you could put them on the taco after the cheese is toasted.  It's up to you.  :)

If you're not a cilantro lover, you could easily substitute parsley, basil, or arugula and still have some amazing tacos!

Well, I'm off to California until Saturday night for a jazz festival!  I will finish another post while I'm gone (for the tacos I made tonight), but I won't be able to make anything else until Sunday!  I'm thinking breakfast or brunch tacos might be in order once again!

Onward and upward!  If this were a marathon, I'd be about six-and-a-half miles in.  O.O.  Wow.

Well, it's kind of the same thing.  (It's better to think about how far you've come, not how far you still have to go.)  Ha ha.

Well, what do you think?  I'd love to hear some feedback!  Thanks for reading!  :)

24. Roast Duck Tacos with Wild Rice Pancake Shells, Red Wine-Cherry Sauce, and Crispy Potato Strips

It's Halloween!  :)  :)  :/  Well.  Not anymore.  I made these tacos on Halloween, but it's November 2nd and I'm just now finishing my post!

I decided to do something special while Steve was giving out candy and simultaneously trying to keep our harmless but crazy dogs from chasing all of the Elsas and Yodas down the street.  Yeah . . .

Anyway, what's special?  What's unusual?  What haven't I done yet?  How about duck?  Yes.  Of course.

I've been thinking of doing a duck taco for a few weeks now.  I have fond memories of a Duck a l'Orange that I made about a year or two ago.  It was a pretty old, classic recipe that I found on Epicurious.  It was delicious!  We had a small amount of leftover duck and I remember making duck tacos (with some kind of chipotle cream sauce the next day).  Wow - what a revelation!  These are not THOSE tacos, but they are pretty tasty.  Since I am dealing with the daunting task of posting 100 recipes in a year, I will more than likely revisit duck tacos at some point . . . along with just about every other taco incarnation one could possibly think of.  If the duck/chipotle idea intrigues you, stay tuned!  It'll probably happen!

As I've already established, this is a special occasion taco.  It takes a long time.  It's kind of expensive.  It makes a mess.  Whatever.  Open a good bottle of wine and don't worry about it!

This was ours:

We belong to the Page Springs Cellars wine club.  You can check out their website here!  If you're in Arizona, or just passing through, I highly recommend stopping by!  They have some delicious wine along with some wonderful food!  We just received our third quarter shipment (which was delayed by our ridiculously hellish weather) and this was the first bottle we opened.  We are getting our fourth quarter shipment in another week or two.  So close together . . . what to do?  SO MUCH WINE!  :)  Ha ha.

By the way, I have no affiliation with Page Springs Cellars except as a customer.  I just like their wine.  And the winery!  This Mourvèdre was great with the duck!

So . . . here's the recipe:

Roast Duck Tacos with Wild Rice Pancake Shells, Red Wine-Cherry Sauce, and Crispy Potato Strips

Makes about 12 small tacos, or 3 to 4 servings

Ingredients:

For the roast duck:

One whole duck, about 4 to 5 lbs.

1 tbsp. kosher salt

1 tsp. ground poultry seasoning

1/2 tsp. freshly ground pepper

1 medium red onion

3 cloves garlic, smashed

About 4 sprigs each of fresh thyme, marjoram, and rosemary

1 orange

For the wild rice pancakes:

1/4 cup uncooked wild rice
3/4 cup plus 2 tbsp. all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt
1/4 tsp. orange zest

1 cups whole milk

I egg

1 tbsp. olive oil

For the red wine-cherry sauce:

1/3 cup dried sour cherries (sweetened)

1/2 cup dry red wine
1 tbsp. reserved duck fat
1 tbsp. flour
Reserved pan juices and chicken stock to measure 1 1/2 cups
Juice of half an orange
1/4 cup of reserved garlic and onions from the pan

For the crispy potato strips:

2 medium Yukon Gold (or other) potatoes, approx. 10 to 12 oz.

Canola (or other neutral-flavored) oil for frying
Kosher salt and freshly ground pepper to taste

Chopped chives, for garnish

Extra dried sour cherries, for garnish (if desired)

1.  Start the duck:  Preheat the oven to 375 degrees.  Stir the salt, poultry seasoning, and pepper together in a small bowl.  Cut half of the onion into 3 thick slices.  Place the onion slices in a shallow baking pan (I used a 13x9 glass pan.)  Cut the remaining half of the onion into 4 wedges.  Cut half of the orange into 4 wedges.  (Set the other half of the orange aside to use in the sauce.)  Pat the duck dry and rub inside and out with the seasoning mixture.  Stuff with the onion wedges, garlic cloves, herb sprigs, and orange wedges.  Place the duck, breast side down, on top of the onion slices.

Roast for about 1 1/2 hours, or until the thickest part of the thigh is about 170 degrees.  The time could really vary depending on the size of your duck and the heat of your oven.  Use a meat thermometer!  Remove from the pan and set aside to cool.  Reserve the pan drippings.

2. While the duck is roasting, start the wild rice for the pancakes:  Combine the wild rice, 1 cup water, and a pinch of salt in a small saucepan.  Bring to a boil, lower the heat, cover, and simmer for about 40 minutes or until tender.  Drain any excess liquid and set aside.

3.  Start the sauce:  Place the cherries and red wine in a small bowl to soak.  (Since I only needed 1/2 cup of wine and I didn't have another bottle open, I used the Page Springs wine.  O.o  I still regret that decision just a bit!  It was too good to use for cooking!  Feel free to use an everyday red wine instead of the good stuff!)  Set aside.

4. When the duck is cool enough to handle, pull all of the meat off of it.  It's easiest to just dig in and use your fingers!  Do not underestimate this step.  It takes some time.  It's greasy and messy.  I don't know what to tell you.  Do you want duck tacos or not?

5. By this time, the contents of the roasting pan will have cooled a bit.  Use a spoon or fat separator to separate the juices and the duck fat so that you can proceed with the recipe.  Reserve about 1/4 cup of roasted onion and garlic pieces to add to the sauce.

6. Finish the sauce:  Heat 1 tbsp. of the reserved duck fat in a small saucepan over medium low heat.  Add the flour and stir with a whisk until fragrant and bubbly, about 2 to 3 minutes.  Whisk in the pan juices and stock. Add the orange juice.  Add the 1/4 cup of onions and garlic along with the wine and cherry mixture.  Bring to a boil and reduce the heat.  Simmer for about 5 minutes, or until slightly thickened.

Transfer the mixture to a blender and blend until smooth.  You could also use a hand blender, but I wanted the sauce to be really smooth, so I used my Vitamix.

While you proceed with the recipe, keep the sauce at a simmer.  You may want to reduce it a bit.  Just keep an eye on it and adjust the heat so that it reduces to the thickness that you prefer.

7.  Place 1/4 cup of the cooked wild rice in a blender.  Set the remainder aside.  Add the rest of the pancake ingredients to the blender and blend on medium speed until fairly smooth.  Transfer to a medium bowl and stir in the reserved wild rice.

8. Spray a large skillet with non-stick cooking spray and heat over medium-low heat.  Cook the pancakes, 3 at a time, using about 3 tablespoons of the batter for each one.  They should spread out to about the size of a street-taco tortilla.

When the top is mostly set and the bottom is lightly golden, flip and cook the other side.  Do not attempt to flip until the top is set!  They have a tendency to stick at first, so be patient!  As the pancakes are finished, stack them on a sheet of foil.

When they are all done, carefully wrap them up and keep warm in a 200 degree oven.

9. Prepare the potato strips:  Shred the potatoes with a box grater.  Wrap in paper towels and wring as much liquid from them as possible.  Transfer to a bowl and season with salt and pepper.

Add canola oil to a medium skillet (about 10 inches) until a depth of about 1/2 to 3/4 of an inch is reached.  Heat the oil to about 360 to 375 degrees.  If you still have some duck fat that you were able to separate from the pan juices, you can use that in place of some of the canola oil.

10.  Fry the potatoes in 2 to 3 batches:  Sprinkle some potatoes into the hot oil and stir with a slotted (heat-proof) spoon so they don't stick together too much.  

When they are golden brown, transfer to a plate lined with paper towels.  Salt to taste.  Continue this process until all the potatoes are cooked.  Transfer all of the cooked potatoes to a baking sheet lined with fresh paper towels.  Keep the potatoes warm in a 200 degree oven.  

11.  Assemble the tacos:  For each taco, place a pancake on a plate and top with a small amount of the duck.  Drizzle with a generous amount of the sauce.  Top with some potato strands, chives, and a few extra dried cherries.  Enjoy!  :)

Well.  This was quite a Halloween!  Ha ha.  It was fun.  The wine was great!  The duck was great!

Did this have to be a taco?  Well, I don't know!  It would have been pretty good as plain old roast duck with some mashed potatoes and salad on the side, but then we wouldn't have The Taco Project.  That's what you get.  Neverending tacos.  Of every imaginable variety . . .

Anyway, I thought they were pretty awesome!  How can you go wrong with duck, cherries, red wine, wild rice, and potatoes?  What a great combination!

Steve couldn't quite get around the fact that they tasted like some kind of traditional holiday meal.  To be more accurate, it went something like this:  "They're really good . . . but . . . they just taste like . . . Thanksgiving."

Ha ha.  Well . . . yes.  They did have a holiday-esque quality about them.  I didn't have a problem with that.

For some reason, he thought they might be better with corn tortillas.  Well . . . OK.  Fair enough.  I'm not sure I agree.  I love the earthy, chewy quality of wild rice.  I think it was a great addition.  If you don't want to make a shell, or if you'd rather have corn tortillas, I'm sure that would work just fine!

Overall, these were definitely doable.  If you like Thanksgiving and you like tacos, well . . . wouldn't it be better to have both at the same time?

Please feel free to comment!  What do you think of this crazy taco idea?  Have you tried it?  Would you ever?  (On Halloween, no less . . . )

Thanks for reading!  :)