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  February Edition   ::   THE OH SO INDULGENT NEWSLETTER
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Indulgence by Natasha has been Chosen THE BEST CATERER 2007
BEST OF CITYSEARCHThank you to all who voted! - Chef Natasha Treu'

Tips and Tricks

Pairing Wines With Menus

Pairing wine with your meal is dreaded by nearly everyone. There is so much to learn and so many embarressing faux pas to make. That is why in this months tips and tricks I've included a handy guide to wine pairing that will help you on your way.
1. Light dishes dishes that are steamed or poached and simple as a general rule will taste best with something mellow, hereby, and acidic, like a New Zealand Sauvignon Blanc, or a white from the Loire Valley in France.
2. Red sauces and tomato based meat dishes like lasagna go best with a bigger wine, (something that feels full in your mouth) with acidity, herbs, and brighter fruit to balance out the meat. Here, Chianti classico (from Tuscany) would be perfect, or an old-style Rioja.
3. With heavily spiced foods such as Indian look for a slightly sweet, low-alcohol wine, one that'll give the palate some relief. Riesling would work, or California Viognier or Austrian Gewürztraminer. These are also commonly known as dessert wines.
4. With something such as seared salmon that has a strong flavor that needs to be cut but matches best with a mellow flavor either an assertive, fruity white or a mellow red would work here: California Chardonnay, whites from the Rhône valley (in France), or Pinot Noir (called Burgundy if it's from France).
5. With red meat you can choose your favorite big, bold, fruity, and jammy wine. Mine is a nice ripe red Zinfandel. Other greats are Cabernet Sauvignon, Australian Shiraz, or Bordeaux (from France).
6. When all else fails call your sommelier for recommendations and have them choose something perfect.

This is meant for entertainment purposes only. By law only those 21 and older should consume alcohol. I am not a certified wine expert.


Recipe of the Month

Trecce dell’Orto con Feta e con Gambero
In English this means “Braids of the Garden”. This unique Mediterranean pasta has such a vibrant taste it needs not much to make it dance on the pallet. Here I serve it with feta and seasoned shrimp; it’s a Mediterranean delight!

  • Ingredients:


    ½ c dried Trecce dell’Orto pasta

    1/8c Feta Cheese 

    6 lg shrimp or 12 small shrimp

    Fresh basil

    Extra Virgin Olive oil –
    High Quality Preferred

     Aprox. 6 Kalamata Greek Olives
    1 Garlic Clove

    1 tsp salt + 1 tsp salt

    1 tsp Dry basil, lemon zest, pepper


    1. Start boiling a pot of water on med.-high for pasta with 1 tbsp olive oil and 1 tsp salt.
    2. Sauté chopped garlic, 1 tsp. salt and seasonings in 4 tbsp. olive oil.
    3. Once water comes to rolling boil add pasta. (Cook for 10-12 mins. until al dente.)
    4. Add shrimp to sauté pan and sauté in your olive oil and garlic sauce until opaque.
    5. Add fresh basil and sauté for last few minutes of cooking.
    6. Drain pasta and toss with shrimp, garlic sauce, pasta, olives and feta.

    Makes 1 serving – increase by 1 serving per person. Cook Time: 20 minutes

Copyright 2006 Chef Natasha Treu’ Fletcher


to attend the The Glass Slipper Ball

Where Chef Natasha Treu Fletcher will be Featured as one of HOUSTON'S Best Chefs
The Ball is Benefiting Zonta Intl. Click here to order tickets. Be sure to bring anyone who would enjoy this fabulous event! I will highlight two signature hors d'oeuvres for sampling and have culinary Q and A.
Plus dine on an array of signature hors d'oeuvres from other Top Houston Chefs.
Dance into the night with one of Houston’s top dance bands.


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