Archive for February, 2014

Polenta is inexpensive and extravagant and partners to red wine

| February 26, 2014 | 0 Comments

Polenta, a native dish of Friuli, Italy, is a wonderful ingredient to utilize for hors d’oeuvres and appetizers.  It’s simply cornmeal that’s made into porridge or mash.  .   But when boiled, polenta may be left to set, then baked, grilled or fried.  Polenta is a fabulous base ingredient that can be partnered with a variety […]

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Chicken Recipe: Coconut, Lime and Cilantro au Jus Chicken Paired with Ziraldo Riesling

| February 21, 2014 | 0 Comments

I’m a devoted fan of Riesling, especially Ontario-born versions.  The winemakers of our province produce world class Riesling, in fact. If you love to pair wine with food, this is certainly a variety worth exploring. Riesling (pronounced ‘rees-ling’) was born in the Rhine River region of Germany and its history stems back to medieval times […]

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8 Aphrodisiacs For Valentine’s Day paired with Fruit Wines

| February 15, 2014 | 0 Comments

  When pairing wine with food, we often think first of table wines made from grapes. But fruit wines can be absolutely delicious with hors d’oeuvres and entrees when paired appropriately.  For Valentine’s Day why not enjoy a glass of fruit wine with an aphrodisiac or two? 1. Chocolate Partnered to  Elderberry or Raspberry/Chocolate Dessert […]

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Review for 3 Wine Pairing Secrets Master Class

| February 14, 2014 | 0 Comments

I’m SO excited. Here is my first review for the 3 Wine Pairing Secrets Master Class. Where do I begin? I’m a novice to everything about wine, but after purchasing and viewing the 3 Wine Pairing Secrets Master Class video I feel like I’m on my way to being an expert. I ordered this multi-part […]

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Mozzarella and Tomato Salad with Sauvignon Blanc

| February 9, 2014 | 0 Comments

My brother Jay is an avid home cook, a chef really.  While home from Vancouver, he created this lovely salad for our family.  I love fresh mozzarella.  It’s so easy to make.  Below is a recipe for making homemade mozzarella from scratch.  When fresh, mozzarella is not rubbery, but creamy, adding wonderful texture to salads […]

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Kale, the nutritional gem for Risotto Paired with Wine

| February 7, 2014 | 0 Comments

I like to cook with the baby plan-leaved variety.  It is tender and less bitter, resembling baby spinach. It’s a wonderful ingredient to add to salads, side-dishes and entrees.  Because of its pleasant bitterness, Kale adds that additional taste sensation to offset tanginess, saltiness and sweetness and therefore round out the flavours of a dish. […]

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Hearts of Palm, Mango and Lime Salad Paired with Riesling

| February 4, 2014 | 0 Comments

In this cold weather with abundance of snow, it’s fun to taste a little bit of tropical warmth and sunshine.  Hearts of palm is the perfect ingredient to add to dishes and salads.  It is firm and tender, but subtle in taste, making it an ideal texture-forward ingredient for refreshing salads. Hearts of palm comes […]

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