Wayne
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Posts posted by Wayne
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Thanks for all the suggestions. We ended up going with a Pinot Noir
which worked out very well. I'll keep the other suggestions in mind
as this is a dish we make at least once a month.
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I've just finished roasting red peppers for the year and would like some advice
on a wine pairing.
I'm planning on preparing gnocchi with roasted red pepper sauce (garlic and
tarragon) with grilled shrimp.
Any suggestions on a wine to complement the sweet smokey flavors of the
red pepper sauce?
Thanks in advance.
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I have some suggestions:
Segovia in Kensigton Market (Augusta west side just north of Baldwin) has
quite a few types of chorizo. We like them.
Vendor in north St. Lawrence market (southeast corner) has a large selection
of sausages. Some are a little too salty for my taste but that's me.
Highland Farms on Dufferin has a very nice Barese sausage I'd go out of my
way for. Their others are okay but nothing special.
Cheers.
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Braised lamb shanks...braised anything for that matter.
Baked pork and beans.
Tourtiere.
Squash soup.
Onion soup.
Bean soups with sausage or hocks or ham.
Potato gratins.
Any game we're fortunate to be given.
Fall is indeed my favorite season.
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My wife doesn't like stews or braised dishes so when she was away on a field
study for 5 weeks this summer I made large batches of osso bucco, braised
lamb shanks and braised beef short ribs. Not summer dishes but I enjoyed
them.
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We also like the Bench for winetouring. In addition to Cave Springs and
East Dell I would also reccomend Thomas Vaughn (very small with some
interesting wines) and Thirty Bench (reislings).
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Poor quality pasta.....overcooked pasta....oversauced pasta....pasta with big
chewy chunks of sundried tomato.....inappropriate use of cheese.....
Restaurants that commit one or a combination of the above mentioned sins
against pasta.
When I order a pasta dish I expect good quality pasta, properly cooked and
with a sauce that compliments the pasta but doesn't mask it. Unfortunately
it a rare combination.
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Comfort food....
My Mom's cooking when I was young. Pate Chinois (French Canadian version of
shepherd's pie) and tourtiere.
My 70 year old mother still makes tourtiere for me and my four siblings every
christmas. They make their way from Ontario to Seattle and Vancouver Island.
I've made it myself with my Mom's recipe but it's just not the same.
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I agree with previous posts concerning blue crabs. The fun is having a large pot
of crabs, a table of good friends and beverage of choice.
A friend, born in northern China, introduced us to eating the crab with dark
vinegar and grated ginger. A nice combination.
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Wayne, do you pierce the wings before brining? I'm going to have to try that, since I'm also not a fryer (well, after all, I'm no spring chicken).
Oddly enough, whenever I open the cupboard these days and see that new bottle of Frank's with Lime, I get this strange craving . . .
I do not pierce the wings but do find air drying necessary to get good crispy
skin.
Frank's lime and cilantro sauce works very well.
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I don't like deep frying so this is my way of making wings.
Separate wing into 3 parts (save tips for stock) then wash and brine the wings
for 30 minutes.
After brining rinse and pat wings dry, lay them out on a rack over a cookie
sheet and allow to air dry in the fridge overnight.
Coat wings with sauce of choice (mine is Frank's and some cayenne or a chopped
scotch bonnet and some melted butter) then bake at 450-475 until skin is nice and crispy (30-40min. depending on size).
What I'm looking for in a wing is a crispy skin with the sauce glazed on with
the flesh cooked but still moist. Do not like wings swimming in sauce.This method
works for me.
I'll certainly try some of the other suggested coatings.
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We have and use ziplock bags, microplane graters, a vacumm sealer and these
are all great tools/gadgets.
My personal favorite, and one I can't imagine doing without, is the simple
salad spinner. Saves so much labor (not to mention paper towels) and can
be used for much more than salad greens and herbs.
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I no longer buy PC prepared dinner items. What looked good in the "insider's report"
usually was a disapointment at home.
I'm still a big fan of their Reverse Decadent Chocolate Chip and Raisins First cookies,
especially on canoe trips. Haven't tried the Lassy Mogs yet but will give them a try.
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Worst: Recieved a mortar and pestle set that disipated rather than concentrated
force. The mortar was about 5 inches diameter and the pestle was as
wide as the bowl of pestle and had a tiny grip (large enough for thumb
and forefinger). Useless.
Restaurant Names
in Food Traditions & Culture
Posted
There is a chinese BBQ restaurant in the Gerrard Broadview area of Toronto
called "Ka Ka Lucky"....
Made me do a double take.