We all know the classic food and Wine paring rules: Red Wines with with Red Meats, White Wines with Poultry, Fish and Seafood. But recent studies of Wine lovers and their preferences have revealed that those old rules may be outmoded. Chefs and Hospitality School experts say, “Let the palate rule!”
I’ve been addressing the idea of leftovers lately, what with the coming and going of Canadian Thanksgiving. Today, I want to present an easy dish you can roll out to help make any leftover protein seem first-meal special. I hope you are a fan of Asian flavours and enjoy a bit of heat!
I can just hear the Broccoli haters out there, tapping away on their phones, pads and keyboards, poised to pounce on me for promoting their most disliked food. But I must, in good conscience, point out a new study extolling the benefits of Broccoli consumption for digestive health.
This one will definitely be tagged under the category ‘Leftover Rhapsody’… I have a small knot of Roast Beef left over at the end of a leftover odyssey that goes back a week. First there was the dinner, then the sandwiches and, now, there will be Finale Beef Stew – the easiest you’ve ever made!
All is in readiness for our Thanksgiving Dinner here at the James residence. The Turkey will go into the oven at 11:30 this morning and be ready to come out at 4:30 this afternoon. I baked my Pumpkin Pie yesterday. And, with sister Erin’s assistance, the rest of the prep should be a breeze…
I’ve passed along tips and ‘tricks’ one at a time before – small matters of technique or ingredients that make your favourite foods a little more special. Now, in honour of Canadian Thanksgiving (this weekend), I’m going to gather up some that I think truly make a Turkey Feast shine!