This is a dish I served family during the holidays. It is not only very tasty and satisfying it is also simple to make. You can make it ahead the day before, set your oven on auto start and laze in bed until you get hungry! A win, win!
The tomato base is alive with great quantities of garlic, subtler herbs such as thyme, celery (substitute for fennel) and saffron. But it is the inclusiion of the aioli and rouille (if using) that take this dish over the top.
This was a wine from my cellar. Picked specifically to pair with this very strong and stinky cheese on a specail holiday occasion. Not for the feint of heart the Vacherin Mont d’Or.
As a new convert to this delicately flavoured fish it is fast becoming one of my favourite dishes. Seared, baked or steamed this fish keeps it’s firm texture and retains its moistness. Delicious no matter how it’s prepared or served.
This dish was so rich and indescribably delicious and it’s simple enough for a weekday dinner. Anyone could make this pasta dish and it is suprisingly flavourful even though it uses no onions or garlic.
Now that fall has arrived the Butternut Squash is superb and readily available at farmer’s markets or the grocery store. This is a simple version that can easily be prepared for a weeknight dinner.
Roasting the cauliflower tames the bitterness and brings out the sweet, crispiness that makes it so appealing in this dish. Add goat cheese, and the right wine, perfection!
“A bountiful nose of bramble fruit with licorice and a touch of eucalyptus leads into a silky palate of cherry, sassafras and basil leaf. The pleasing structure of this wine leaves you with a refreshing and clean finish.” winery notes
Osoyoos East Bench grown, Bordeaux inspired: a Cabernet Sauvignon focused blend with Cabernet Franc, Petit Verdot, Malbec and Carménère…no Merlot was harmed in the making of this wine.
This is a classic pairing with the rich and creamy dish of scallops and heavy cream (gasp!) so not a dish to eat every night but spectacularly delicious.