Well, it’s been a little longer since my last post that I had intended and I’ve had some time to think about what I’ll be doing with this site going forward. Not a big change, but selecting a single wine with each dish, and focusing on picking the wine first. I’ve built up a bit of a collection from a variety of places, so it doesn’t make sense to include the price or where I bought it, as it may not be readily available. Most are reasonably priced, however, although we do have a few bottles for special occasions.
That being said, this week’s recipe comes from The Pioneer Woman, with some modifications. Primarily, substituting crème fraîche for the heavy cream and mushroom liquid (from reconstituting the dried mushrooms) for white wine.
I can’t say this was a huge success, but I’d certainly make a variation of this again (using the white wine, a different mix of mushrooms, some fresh parsley and more crème fraîche).
Continue reading Pasta with Whiskey and Mushrooms
More often than not, when I cook fish at home, it’s in the oven in a packet, which means a super quick clean-up and no lingering fish odors. For something a little different, I decided to pan fry it in butter, paired with puy lentils, another recipe from Epicurious.
The herb butter, with tarragon and chives, added a creamy richness to the dish, while the mustard and lemon juice gives it a bit of zing. Good flavours that go well together. The pan frying really gives a nice colour to the salmon and wasn’t as smelly as I feared!
Continue reading Salmon with Lentils and Mustard-Herb Butter
For this week’s post, I was looking for an easy recipe that I could match with red wine, which I admit I much prefer to white. We rarely eat red meat at home, so we’re building up a collection and I’m always on the look-out for something that will go well with red wine. This has been on my list for a while, and comes from David Lebovitz’s site. It’s a website I’m particularly fond of, and not just because he lives in and writes about one of my favourite cities, Paris.
It’s easy and quick enough to make during the week. I served it with a celeriac purée and steamed flat beans which, along with the shallots, came in this week’s veg box.
Continue reading Roast Chicken with Carmelized Shallots