I bet you wouldn’t guess by my undying love for donuts and Cheetos that deep down, I’m a champagne kind of girl. But I don’t drink it because it’s fancy. And I definitely don’t drink it in an attempt to harness my inner Olivia Palermo (champy, anyone?).

It’s refreshing. It tastes great. And call me crazy, but I’ve been known to pair it with everything from turkey and Tex-Mex to sushi and souffles. Would that be correct by sommelier standards? I’d guess probably not. But a girl’s tastes, are a girl’s tastes, so read on for some fizzy tips about this sparkling beverage.

From Dom and Veuve to Cristal and Krug, champagne is a popular beverage that can cost anywhere from $9 to the price of a budget-busting Birkin. Last night I tasted 10 different champagnes, and not surprisingly, I steered clear of the spit bucket as I enjoyed each bubbly sip.

Sparkling wine can be made through either the carbonation, the charmat or the champagne methods. The charmat method requires a second fermentation, while the champagne method consists of an extensive process of harvesting and blending grape varieties while disgorging the wine to remove the yeast. While this method is the most lengthy, it is also the most expensive, which leads to the high price of many quality champagnes.

We began our tasting with a light, crisp Prosecco and then worked our way up to the strikingly sweet Moscato d’Asti. My favorite of the night was a burgundy-colored Shiraz from south Australia. Aside from being my first ever sip of a sparkling red, this Shiraz tasted of dark berries and sour cherries and was both sweet and mellow in flavor. It would pair well with saltier cheeses and would even complement barbecue pork with its sweet and sour balance.

And so our six-part Wine Essentials program came to an end, as we rang in the final session with the sound of popping corks. We sniffed. We sipped. We (sometimes) spit. From the California coast to the shores of Spain, we enjoyed wines from every vintage and every region of the wine-producing world.

Just a Taste recipes + wine pairings

• Berry-Infused Champagne Cocktail, made with Prosecco di Conegliano, Brut, Zardetto, NV ($10)

• Sauteed Mushrooms on Buttered Chive Toast + Champagne, Brut, “Special Cuvée,” Bollinger NV ($50)

• Apple Tarte Tatin +Moscato d’Asti, Saracco 2008 ($16)

A look back:

Wine Essentials: Part 1

Wine Essentials: Part 2

Wine Essentials: Part 3

Wine Essentials: Part 4

Wine Essentials: Part 5

This past Saturday I had the chance to whip up a selection of his all-star recipes while attending ICE’s Old-Fashioned Chocolate Desserts class. And what would a confectionery throwback be without an ode to the ever popular loaf cake? Whether you’re baking up childhood memories, or just baking for the first time, satisfy your inner chocoholic with The Perfect Chocolate Loaf Cake.

Shopping List

• 1½ cups all-purpose flour
• ½ cup alkalized (Dutch process) cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 sticks unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs, at room temperature
• 1 cup sour cream
• Powdered sugar, for dusting

Recipe

Makes two 8½ x 4½-inch loaf cakes. Recipe courtesy of Nick Malgieri.

Preheat the oven to 350ºF and butter two 8½ x 4½-inch loaf pans.

Combine the flour, cocoa powder, baking powder and baking soda in a mixing bowl and stir well. Set aside.

Beat the butter and sugar together in a mixmaster set at medium speed. Beat in the eggs, one at a time, continuing to beat the batter smooth after each addition.

Scrape the bowl, lower the mixer speed then add the sour cream and the dry ingredients in intervals until fully incorporated.

Scrape the batter into the prepared loaf pans and bake the cakes for 30-35 minutes, or until they are well risen and a toothpick, when inserted, comes out clean.

Cool the pans on a rack for 5 minutes then turn the cakes out of the pan.

Dust with powdered sugar, slice and serve.

I sped through Frank Bruni’s latest novel Born Round faster than a chocolate-dipped cone at Dairy Queen. One minute I’m flipping open the cover, and the next thing I know my eyes are glancing over the final words of this shockingly realistic portrayal of a man and his relationship with food. And while I realize I’m about six months late to the Bruni book craze, I figured I’d share some thoughts as I sit here brainstorming my next recipe post.

Bruni’s latest release is more than a food novel. It’s an intimately exposed diary. And like all diaries, it contains a series of giddy highs and crashing lows dictated in a way that make the reader feel as if they’ve been leaked access to a man’s deepest, darkest secrets. There were the binges, then the purges. There were the pills, then the crash diets. It was a never-ending war waged between a man’s calorie-obsessed psyche and his ballooning weight.

Bruni describes a lifelong intimacy with food through a series of anecdotes that stretch from the time he could crawl to the time he was writing reviews as arguably the most powerful culinary pen in the world. The former New York Times restaurant critic recounts,

My life-defining relationship, after all, wasn’t with a parent, a sibling, a teacher, a mate. It was with my stomach. And among all the doubts, insecurities and second-guessing that had so often shadowed me, there was one certainty, one constant. I could eat.

And eat he did. Bruni takes the reader on an emotional and gastronomical roller coaster through every high-end restaurant and kitchen across the globe. And with each dip and swerve Bruni makes use of his weight as signposts along the journey. He’s fat, he’s thin. He’s fat, he’s thin. I found myself repeatedly flipping to the picture on the back cover, a spoiler of sorts. Did he ever make it back into those size 32 khakis?

Ultimately we learn that Bruni’s ironic fate as a full-time eater unleashes a determination that perhaps would otherwise have gone untested. To pair struggle with triumph is to succeed, and for Bruni, success came in the form of overcoming a body image that had him trapped. “Born round, you don’t die square,” he quotes his grandmother as saying. But while he may have been born round, Bruni makes a pretty convincing claim that with willpower we do have the opportunity to transform our fates.

I have been eagerly awaiting Module 4 of my culinary arts program, as it signals the start to four straight weeks of intensive pastry and baking. From cream puffs and croissants to pâte à choux and palmiers, we will be covering every inch of sugar-topped and butter-stuffed glory.

We’ve made the transition from culinary lessons, where I measured by taste, to the pastry realm, where the difference between a teaspoon and a tablespoon is the difference between perfectly puffed and depressingly deflated. Seeing as I have what I like to call “a healthy dose of OCD,” I am loving every minute of perfection required to brush, bake and pipe my way to my golden brown goal.

I made the above Fruit & Cream Tartlets last week in class, and I couldn’t wait to share the Lightened Pastry Cream recipe we used. And don’t let the use of gelatin scare you off! I was skeptical at first, but it is incredibly easy. So get in touch with your inner OCD self and blend your way to the perfect pastry cream that can be spread onto tarts, pies and in my case, spoons (for instant satisfaction).

Shopping List

• 16 ounces (1 pint) whole milk
• 4 ounces sugar
• 2 ounces cornstarch
• 1 whole egg, plus 4 egg yolks
• 2 ounces unsalted butter, cubed
• 2 Tablespoons pure vanilla extract
• 4½ gelatin sheets*, soaked in cold water for 10 minutes
• 16 ounces heavy cream

* Gelatin sheets can be found at baking supply stores or online.

Recipe

Combine the milk and half of the sugar in a large saucepan over medium heat, whisking constantly as the milk begins to warm.

In a separate bowl, whisk together all of the eggs with the other half of the sugar. Once combined, whisk in the cornstarch.

Pour a portion of the heated milk into the bowl with the eggs, “tempering” the hot into the cold. Return all of the combined egg/milk mixture to the saucepan with the rest of the milk. Whisk constantly and quickly until the mixture thickens to a thinned-out yogurt consistency.

Increase the heat and using a wooden spoon, continue stirring the cream to get out any leftover cornstarch flavor.

Remove the cream from the heat and stir in the butter and vanilla.

Squeeze out the soaked gelatin sheets and stir them into the cream.

Transfer the cream to the bowl of a mixmaster and beat it with a paddle attachment on the lowest speed until it has completely cooled (Note: this can take up to 15 minutes).

Whip the heavy cream until it forms medium peaks.

Fold the whipped cream into the completely cooled pastry cream and use within 3 days.

I’ve always dreamed of touring the California coast, stopping at wineries to taste the fruits of Napa and Sonoma. Thanks to last night - and in all honesty, a recent episode of The Bachelor (go Team Tenley) - my desire to sip my way through California’s vineyards just got a bit stronger.

The 3,000-mile stretch between myself and my home state of California shrank with a sip, as I tasted five whites and 6 reds during last night’s Wine Essentials class. As we sipped we learned about the history of wine production in California and I was fascinated to learn that despite being so well known, Napa Valley only produces roughly 3 percent of the wine that comes out of The Golden State.

The tasting began with a light white Pinot Gris from Willamette Valley, which we paired with a creamy goat cheese. As the wines increased in weight and flavor, we also upped our pairings with a strong blue cheese and a grassy Brie. Aside from getting my bearings with the vast world of wines, I’ve loved learning to pair the different blends of grapes with complementary food flavors. You need a strong cheese to stand up to a full-bodied, rich red, while lighter fare matches the mellow flavor of many younger whites.

So while I go on dreaming about west coast wineries (re: a meal at French Laundry), check the recipe and wine pairings below and start toasting!

Just a Taste Recipe + Wine Pairings

• Tuna Tartare in Miso Cones + Willamette Valley, Pinot Gris, Benton Lane 2008 ($15)

• Pan Fried Tilapia with Edamame Succotash + Columbia Valley, Riesling, “Eroica,” Dr. Loosen, Château Ste. Michelle 2008 ($20)

• Salsa Corn Chowder + Monterey County, “Le Mistral,” Joseph Phelps 2006 ($40)

• Asian Beef Lettuce Cups + Napa, Zinfandel, Château Montelena 2006 ($30)

A look back:

Wine Essentials: Part 1

Wine Essentials: Part 2

Wine Essentials: Part 3

Wine Essentials: Part 4

Get ready for Valentine’s Day with a simple shortcut to homemade toffee, no candy thermometer required! What better way to celebrate one of the sweetest days of the year than by layering chewy oats with semisweet chocolate. Toasted coconut and chopped pecans add a final touch of crunch to this quick-fix candy that’s guaranteed to be a sweet treat for your sweetheart.

Shopping List

• 4½ cups Old Fashioned oats
• 1 cup firmly paced brown sugar
• ¾ cup butter, melted
• ¾ cup light corn syrup
• 1 Tablespoon vanilla
• ½ teaspoon salt
• 2 cups semisweet chocolate chips
• 2 Tablespoons vegetable shortening
• 2/3 cup chopped pecans
• 2/3 cup coconut, toasted*

* Toast the coconut by spreading it out on a sheet tray and baking it at 350ºF for 5-8 minutes until it’s golden brown.

Ingredients

Preheat the oven to 425ºF.

Line a 15×10″ pan with greased parchment paper (enough to hang over the sides).

Combine the oats, brown sugar, melted butter, corn syrup, vanilla and salt in a large bowl, mixing well to combine.

Press the oat mixture into the greased baking pan then bake for 12-15 minutes, until golden brown.

Remove the pan from the oven and set it aside to cool completely.

Melt the chocolate chips and vegetable shortening in a double boiler. Pour the mixture over the cooled oatmeal base then top immediately with chopped pecans and toasted coconut. Cover the pan with plastic wrap and place it in the refrigerator to harden the chocolate.

Once firm, use the excess parchment paper to lift the toffee out of the pan. Cut firmed toffee into bite-sized squares.

This week’s installment of Wine Essentials, the fourth in a series of six, introduced us to the wines produced in the warmer regions of France and Spain. We began with a light and dry Sherry then slowly made our way to the dark and smoky Rioja Reserva. Our final stop was marked with a sip of Matusalem Oloroso Dulce Muy Viejo, an amber-colored wine tasting of prunes and figs.

Each sip of Spanish wine brought back memories from the time I spent studying in Seville, where the sangria and the salmonella (shout out to my señora for almost killing me) were aplenty. I found that last week’s red wine epiphany has left me with an open mind and a less nervous palette when it comes to swirling, sniffing and sipping several heavier-bodied reds.

But what would Spanish wine be without tapas? We snacked on warm roasted almonds, fresh Manchego, olives and sardines as accompaniments to the 11 wines included in the evening’s tasting. An interesting side note - the concept of tapas allegedly evolved as a way to keep flies out of wine by placing a piece of bread on top of the wine glass to cover it. As time passed additional tastes were added on top of the bread, eventually turning into the countless hot and cold tapas we enjoy today. So pick your favorite Spanish bites, or check out my pairings below and let the tasting and toasting begin!

Just a Taste Recipe + Wine Pairings

• Sweet and Spicy Roasted Nuts + Jerez, Manzanilla, “La Gitana,” Bodegas Hidalgo NV ($23)

• Noni’s Baby Back Ribs + Ribera del Duero, Pesquera 2006 ($32 …. ribs and wine, why not!)

• Vanilla-Poached Pears + Jerez, Matusalem Oloroso Dulce Muy Viejo, G. Byass ($65)

• Chocolate Bread Pudding + Barossa Valley, Shiraz, “Entity,” J. Duval Wines 2006 ($40)

A look back:

Wine Essentials: Part 1

Wine Essentials: Part 2

Wine Essentials: Part 3

Grilled Salmon Tranche, Israeli Couscous, Duck Confit, Falafel with Tahini Sauce, Ravioli di Zucca, Crepes Normandy – you name it, I’ve cooked it (and eaten it). Officially halfway through my 6-month culinary school program, I find myself gaining a sense of confidence in the kitchen as I fall more in love with cooking every day.

Dinner conversations have evolved from chitchat over favorite restaurants to full-blown table tutorials about the proper way to sauté a chicken breast (hand motions included). Dialogue with new friends has shifted from “I love to cook” to “I eat for a living, ” as my palette has traveled from Burgundy to Beijing and beyond.

With just two months left in the program, I find myself expanding my culinary dreams into a vision that includes everything from catering to opening a restaurant to launching a gourmet food truck. And what better way to arm myself for the professional world of food than by getting up to speed on the extensive world of wines! Check out my Wine Essentials series for tips, tricks, and pairings, and as always, stay tuned for new recipes as I continue to explore my life through food while always leaving room for dessert.

For the latest updates in the food news scene, follow me on Twitter (@justataste) and get a behind the scenes look at life as a culinary student on DICED: The Official Blog of the Institute of Culinary Education.

Up until yesterday, I had probably consumed a lifetime total of 1.3 glasses of red wine. My reluctance resulted from the burgundy-colored beverage smelling strange, tasting even worse and adding an awkward element, or what I’ve coined as Purple Tooth Syndrome, to social gatherings. Despite my reservations, the latest installment of my Wine Essentials program led me to discover that I may in fact have a taste for the red stuff.

Last night we swirled, sniffed and sipped our way through 11 different Italian wines. I suppose I didn’t really have a choice but to be confronted by the sea of red, as I learned Italians only consider white wine as something that’s good to drink … before red wine. With an open mind (and a back-up plate of cheese), I tiptoed my way into the wonderful worlds of Chianti, Amarone, Barolo and beyond.

The reds we tasted came from every region of Italy, as we worked our way from Dolcetto d’ Alba, “Madonna di Como,” Marchesi di Barolo 2007 to Barolo, Azienda Agricola Falletto 1999. Our pallets traveled the Italian coastline and so too did our wallets with wines ranging from $14 to $180. By the end of the night I had decided on a clear winner for my favorite red wine of all time (yes Kanye, of all time). And the winner is … Valpolicella Superiore, Zenato 2007. At $14 a bottle, this lighter, younger red tasted of dark cherries and sour plums with a slight tinge of woody oak. Both affordable and delicious, this wine has opened my once closed mind to the world of reds. And a wonderful world it is indeed.

Just a Taste Recipe + Wine Pairings:

• Crab Cakes with Cajun Lobster Sauce + Vernaccia di San Gimignano, Villa Puccini 2007 ($14 and a white wine, but a delicious pair nonetheless!)

• Bibi’s Cocido de Garbanzo Stew + Taurasi, “Radici,” Mastroberardino 2004 ($50)

• Veggie Pizza with Garlic Hummus + Valpolicella Superiore, Zenato 2007 ($14)

A look back:

Wine Essentials: Part 1

Wine Essentials: Part 2

I don’t do dough. I don’t do bread. I don’t do yeast. Or so I thought …

Alton Brown first introduced me to the wonderful world of bread-making a few months ago, but it wasn’t until a recent culinary school lesson that I really felt I’d perfected the simple yet finicky process of making dough. Once frozen with intimidation, I can now finally say “Fear not, my fellow dough doubters!” Check the list of tips below then tie on an apron and let the flour-flinging begin with my recipe for The Ultimate Pizza Dough.

Tips + Tricks for Total Doughmination:

• When dissolving the yeast, use hot water - as in water that’s at a temperature your hand can stand. If your hand likes it, the yeast will like it.
• Adding a tablespoon of flour to the yeast while it’s dissolving will make for a better rise (better rise = better dough).
• “Knocking down” the dough refers to throwing it firmly against your work surface while holding on to one end. Fold the dough in half, then do it again. This helps to evenly distribute the yeast.
• For storing the dough in a “warm dry place,” try your dryer shortly after it’s been used.

Shopping List

• 1 Tablespoon active dry yeast
• 1¼ cups hot water
• 1 teaspoon sugar
• 1 pound All Purpose flour, sifted
• 2 teaspoons salt
• Extra flour for dusting

Recipe

Dissolve the yeast, sugar and 1 tablespoon flour in hot water. Let sit for 10 minutes.

Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.

Pour the dissolved yeast mixture into the center of the well then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.

Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.

Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.

Knock down the dough (see tip above) on your floured work surface then cut it into the desired amounts.

Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.

Knock down the dough sections a second time then roll it into the desired shape.

Bake the dough in a 400ºF oven until golden brown.