Warm up to the Weather with some Afternoon Delight One thing most people don’t know about me is that I absolutely love poutine. It’s as Canadian as you can get, and it is simply delicious. Homemade fries? Yes. Fresh gravy? Yes. Melted, mouth-watering Canadian Cheddar cheese curds? Yes, yes, yes! While it’s not something I make every day, I like to make sure it’s as good as possible when I do make it. That’s why I love this simple recipe for Traditional Poutine. With Canadian Cheddar cheese curds and homemade gravy, it leaves me feeling full and happy until the […]
Potatoe recipe
Pistachio Crusted Rack of Lamb Recipe Paired with Grant Burge The Holy Trinity 2007, Australia
Pistachio Crusted Rack of Lamb Paired with Grant Burge The Holy Trinity 2007, Australia French cut rack of lamb, encrusted with a blend of pistachio, herbs and Dijon, is the perfect partner for Grant Burge The Holy Trinity 2007. A blend of Grenache, Shiraz and Mourvedre, the wine offers lots of intense fruit with a touch of pepper and spice. Fine tannins and good acidity allow the wine to stand up to the richness of this dish giving a full lingering finish. Serve the lamb with a side of herb roasted new potatoes. Serves 4 ( 2 ribs per person) […]
Soup’s on! Cool summer soup paired with a zesty riesling, pinot grigio or sake
By Pat Anderson Summertime, and sometimes it’s just too darned hot out to eat a hot meal. Soup and salad makes a great combination, especially if it’s a creamy cold soup that you’ve made in advance, and only needs to be poured from a pitcher in the fridge into bowls! Vichyssoise is an adaptable cold soup. The original recipe calls for using leeks, those long mild onions Welshmen wear on St. David’s Day, but I’ve modified vichyssoise to use whatever interesting fresh greens are at the market. Mid-May, that means wild ramps. End of June or early July, the farmers […]
