For a number of reasons, I drink more French and Italian whites than New World whites. Oh there are exceptions: Canadian Riesling and Gewurztraminer, are pretty much perfect regardless of the maker. New Zealand Sauvignon Blanc is justly world famous. McWilliam’s Semillon from Australia is extraordinary. But the rest… well, frankly they’re just not that… Continue reading French Whites
Author: james romanow
Winter Fat
Okay, there comes a time, in the dark of January, where frankly you don’t give a damn about fat, diet, exercise etc. You want Meat! and Fat! and to be Warm! Following this dictum, we strolled through a small blizzard to Carvers, the steak house in the Sheraton, some 3 blocks from the old homestead.… Continue reading Winter Fat
The Perfect Meal
Okay I’ve written much about stews and slow cooking elsewhere. The reason is I think such fare the perfect meals. Prep time is minimal. The food is ready whenever you are. They taste great. One of my favourites is Osso Bucco. This week I stumbled across the Ur-recipe, the Betty Crocker version of Osso Bucco.… Continue reading The Perfect Meal
Frozen
Well the weather outside is frightful, but here it’s so delightful… The balcony door froze shut yesterday, so no barbecuing till I defrost it, which might involve the weather getting about 15 degrees warmer. I have a box of Aussie Shiraz sitting on the counter, the remnant of the first round of cheap wine… Continue reading Frozen
Stuffed Squash
It seems an easy use of leftovers and winter veg. Buy a squash (mine cost me $2.50). Fill with rice etc. My recipe was: – 1/2 lb prosciutto butt – 1 onion – 1/4 cup cooked chick peas – 1/2 cup slivered almonds – 200 mls (4 shots) amontillado sherry – 1/4 nutmeg, grated (maybe… Continue reading Stuffed Squash