In recent times, Chipotle has become a common ingredient in the preparation of foods across the country. We always keep pureed Chipotle in Adobo in the refrigerator because, added to mayo, it spices up almost any sandwich you want to make. Realizing that we already had some in the fridge, I decided to make it the secret ingredient in a dessert. The cake was easy. Just a Betty Crocker Triple Fudge Chocolate mix. The frosting was easy. Just a container of Betty Crocker Triple Fudge Chocolate Chip frosting. But the secret ingredient, Chipotle, added a hint of something that no one would ever guess. Just a teaspoon in the cake and 1/2 teaspoon in the frosting. Oh so good. I know my next batch of brownies will have a hint of Chipotle because we usually have it in the fridge. Maybe a little more than a teaspoon. Why not make Chipotle the secret ingredient in something you make soon?

I don’t know why it took so long for me to discover Pinot Noir. I guess it is too easy to get stuck in a rut with Cabs and Zins. (Yes, I saw the movie, Sideways.) Now that I have discovered the soft velvety texture of Pinot, I’m hooked. It’s like liquid silk, gently caressing the palate!  In my research I discovered that Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine. It’s forerunner and inspiration hails from red Burgundy, one of  France’s most prized wines. Today Pinot Noir is planted in regions around the world, including California and Oregon. So try one from California and one from France. Maybe you too will develop a passion for Pinot!