It’s time for the annual round up of Turkey-friendly wines! In the simplest of terms the best wine is the one you like best. That sounds like an oversimplification but IMHO if you like Sauvignon Blanc then the best Chardonnay recommendation for your turkey dinner may not make your match-made-in-heaven. Continue reading “October 1, 2016 Wine Picks”
There are a couple of really good value wines in this release that if you have the time and patience to cellar them you will be rewarded with an outstanding wine at a very reasonable price. Continue reading “Oct 1, 2016 LCBO Cellar Suggestions”
This Freezer Cole Slaw is another double-duty recipe. You can make up a big batch of this stuff and FREEZE it! You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”
It is almost time that we will have to protect our herb patio planters from the first frosts… (sigh). How to preserve some of the summer freshness?
With a little forethought and preparation you can preserve fresh corn on the cob enjoy and sweet corn for months after the season ends.
I thought perhaps I had left this little item on my to-do list too late. I was headed for the St. Jacob’s Market Saturday morning in search of late season corn. I left that a little late too because by the time I was off the Expressway ramp the traffic was backed up 2 lanes deep for about 3 traffic lights. It is a popular place for good reason but get in and get out before 11 am! Continue reading “The Simplest Way to Preserve Fresh Corn on the Cob”
This Champagne Roasted Cauliflower gets the Academy Award for Best Supporting Role! It is easy, elegant and does triple duty. It serves 8-12 which is perfect for a holiday meal. You could cut it in half but then you would be missing out on the leftovers which are as good or better than the original. Continue reading “Champagne Roasted Cauliflower”
These are tasty little bites. This recipe calls for cold water wild caught shrimp. You can use other types of shrimp but it is worth trying to find the cold water shrimp. Continue reading “Mango Shrimp Cups”
This is a great fall salad recipe. If you are lucky enough to be able to source freshly picked apples it is outstanding. But, since apples are available all year round in most places you can make it any time.
I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix. With the halves – you know when you get one! You can use walnuts instead of pecans if you prefer.
I think it might also be good with dried cranberries instead of the dates. I haven’t tried that yet but if anyone does let me know how you liked it!
Update Nov 11, 2016. I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!
- 1/4 cup balsamic vinegar
- 1/4 cup walnut oil
- 1 1/2 Tbsps champagne vinegar
- 1/2 cup sugar
- 2 Tbsps balsamic vinegar
- 1 1/2 cups pecan pieces I like halves
- 8 cups romaine lettuce or sturdy greens of your choice
- 2 red apples unpeeled, diced (store in lemon water to avoid browning)
- 6 oz old Cheddar cheese grated
- 1 1/2 cups dates finely chopped
- 4 large shallots finely minced
- Mix all dressing ingredients and shake well.
- Mix the sugar and balsamic vinegar in a non-stick skillet. Melt the sugar and vinegar over medium heat then add pecans to coat. Cook over medium heat, stirring frequently until the sugar mix is reduced and syrupy enough to coat the nuts - about 8 minutes but this will vary depending on your heat level and size of pan. Be careful not to burn this mixture.
- When nuts are thickly coated pour them out in a single layer on a piece of parchment paper to let them cool and harden. Break the nuts apart when they are cool.
- Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.