Updated 2008-10-08 01:01:58 ID=94:1

© 2008 The Romantic Table
©2008 The Romantic Table Zinfandel Grapes ready for harvest - Fall is on its way.  2008-09-07 20:45:01:43
©2008 The Romantic Table

Fall is on the way. Zinfandel Grapes ready for harvest - and we are ready for the season's first Zin-Full pie!

What recipes are in store for us this September at The Romantic Table.

As the wine grape transports go flashing by on our road, I guess there's no denying it- the summer is going! But boy! do we ever have some fun recipes to share with you!

As the wine grape transports go flashing by on our road, I guess there's no denying it- the summer is going! But boy! do we ever have some fun recipes to share with you.

Around here, the evening weather is just perfect for entertaining and we have some fun recipes for you to share with your friends.

First off, we have a couple of delicious and fun appetizers to get a dinner off to a fun start. Our tomato brushetta is a real ice-breaker and is oh so simple to make. It showcases the now abundant supply of fresh ripe tomatoes.

Our zucchini roll appetizer is very unusual but light and not too filling. The ricotta and pistachio filling gives this appetizer not only a nice crunch, but also takes the flavor of this appetizer to a much higher level.

Our first course of eggplant lasagna is absolutely delicious with its seven layers of eggplant and mozzarella --and surprisingly healthy too.

Our main course of the Julia Child-inspired "Chicken Julia" is absolutely delicious! It's a recipe that started out as a classic French recipe that evolved with us over the last few decades as our cooking became more Italian-influenced. We've served it to many guests and they all loved it. It was always a "safe bet" to make when in doubt of our guests' personal tastes.

©2008 The Romantic Table Wine Country Cobbler 2008-09-07 21:02:19:45
©2008 The Romantic Table

Wine Country Cobbler - Our homage to the Tuscan "Schiacciata con l'uva."
Then we'll cap-off the month with a couple of "dusies" of desserts: "Zin-Full Pie", a classic American deep dish berry pie made with Zinfandel grapes, and "Wine Country Cobbler (Schiacciata a l'uva)", made with Sangiovese wine grapes based on a Tuscan recipe called "Schiacciata con l'uva."

A Schiacciata has a sweet dough bottom crust, a layer of Sangiovese wine grapes, then a top layer of sweet dough, then another layer of Sangiovese wine grapes, then lightly sprinkled with granulated sugar, and baked. Though the seeds are left in it isn't at all unpalatable and has a very captivating taste. It's very unusual and a real crowd- pleaser not to mention a conversation-maker.

As you can see, we have a variety of tastes for you to enjoy, We'll present each recipe as the month progresses, so "hang-on" and check back to see what's new. We don't think you'll be disappointed.

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A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max