By Tania Thomas Nestled in the Italy’s northwest corner, surrounded on three sides by the mighty Alps, lies the gastronomical regions of Piedmont. Unlike the rest of Italy, this is the land of butter and hearty fare due to a strong French influence from Savoy just across the border. In Piedmont, the meal always starts with antipasti. Usually risotto or polenta, followed by braised meats as a main course. Except in the case of risotto alla Milanese, made by adding beef bone marrow, flavoured by saffron and served as main course along Ossobuco, a classic Milanese dish of braised veal […]
Rice & Wine
Three Cheese Caribbean Rice Recipe Paired with Sparkling Wine
The Caribbean is Closer Than you Think It’s definitely getting as hot as the Caribbean, so why not bring the flavour of the Carribean to your home as well? This savoury recipe for Three Cheese Caribbean Rice is the perfect main for a Caribbean-themed bash. And with savoury jalapeno-flavoured Canadian Havarti, Old Canadian Cheddar, and creamy Canadian Gouda, it will have your guests’ palettes dancing on first taste. A great wine to complement the cheesy flavour of the rice is a Hungarian wine called Hungaria Grand Cuvée Brut. While not from the Caribbean, its zesty lemony flavour will balance out […]
Mushroom Risotto with Butternut Squash Recipe Paired with San Michele A Torri Chianti Colli Fiorentini
Mushroom Risotto with Butternut Squash Paired with: SAN MICHELE A TORRI CHIANTI COLLI FIORENTINI 2009 By: Shari Goodman I’ve been tentative about risotto. Not about eating it. Who doesn’t love a plate full of starch? But about making it. Though I love it, I’d never made it before. And it turns out to be easier to make than I had thought; it just requires attention now and then. Not constant attention as some people may think. Just the occasional, prevent-from-sticking kind of stirring. Use Italian Arborio rice for the best results. This short-grain rice retains a creaminess and slight chew. […]
