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Lazy person's guide to picking great cheap wines

Friday, 30 July 2010 19:19

Good wines will have at least 13% alcohol

Marco Ferrara of Universal Motion passed along this simple tip that saved me years of worry when buying wines.

Look for wines that have at least 13% alcohol content.

Marco’s logic is that great wines take time to develop and so does the alcohol content. A mere 12% wine is young and probably not fully developed. A 13% alcohol wine is older and has a greater chance of being full bodied.

Picking a good to great wine has always seemed like too much work. You have to memorize French or Italian labels, perhaps a little Spanish. The vineyards change names. Who has the time?

When I was young and living in Montreal, Le Régie des alcools published a book of their wines every year or so. We made a study of all the ones we could afford rating them by our young palettes.

Since Marco gave me that tip years ago, I’ve used it as my guide and ignored the name on the label. Other than checking to see that the wine is dry, I’ve used that little trick to great success in finding low priced but good wines. Tip of the glass to Marco Ferrara.

Wine is said to be a healthy drink which is good reason to imbibe in moderation.

Click HERE to read more columns by Stephan Pate

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Pomme de Terre Chicken

Friday, 30 July 2010 19:19

This is simple chicken and potato recipe made with rich ingredients, not compromising the taste. .

Ingredients

1 1/2 pounds Boneless, skinless chicken breast

1 tablespoon Extra-virgin olive oil

2 cups Diced scallions

1/2 teaspoon Salt

5 tablespoons All-purpose flour

1 14-ounce Can reduced-sodium chicken broth

1 cup 1% milk

2 tablespoons Dry sherry

1/2 teaspoon Dried thyme

1/2 teaspoon Freshly ground pepper

2 large thin sliced potatoes

1 cup Grated Parmesan cheese, divided

1/4 cup Reduced-fat mayonnaise

2 teaspoons Dijon mustard

Preparation

1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.

2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

3. Heat oil in a large non stick skillet over medium-high heat. Add scallions and salt and cook, stirring often, until softened but not browned, 1 to 2 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add potato; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.

4. Spread half the potato mixture in the prepared baking dish. Top with the chicken, then the remaining potato mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

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Vegetarian Sushi Rolls

Friday, 30 July 2010 19:19

Not all sushi rolls must have seafood inside; many do not, in fact. This particular recipe uses cooked sweet potatoes, which impart a sweet, creamy quality, and raw cucumbers, which give a contracting crispness to the rolls.

Ingredients List:

½ cup rice vinegar

½ tbsp red chili flakes
2 tbsp sesame oil
4 nori seaweed sheets
2 cups cooked short-grain rice
1 cup cucumber strips
1 cup cooked sweet potatoes
2 tbsp toasted sesame seeds

Directions:

1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips and chili flakes, stirring gently, and allow marinating for about 4 hours. Remove from the marinade and drain.

2. With a blender, whip the sweet potatoes until they are smooth and creamy.

3. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then spread ¼ cup of blended sweet potatoes on nori and sprinkle with sesame seeds.

4. Place ¼ cup cucumber strips in the middle.

5. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

6. Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold

Cook’s note:

Use white or black sesame seeds for an elegant finishing touch.

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Pinwheels

Friday, 30 July 2010 19:19

This is great to make ahead and have ready in the freezer to shock and amaze unexpected guests!

Ingredients

3 12”Tortillas

½ cup shredded carrots

10 ounces Frozen spinach, chopped

2 tablespoons Butter

2 1/2 cups Fresh mushroom, chopped

1 cup Onion, finely chopped

1 tablespoon All-purpose flour

1/2 teaspoon Salt

1/2 teaspoon Dried oregano, crushed

1/2 teaspoon Lemon juice, bottled

1/8 teaspoon Garlic powder

1/4 cup Parmesan cheese, grated

1 Each egg white

1 tablespoon Water

Preparation

1. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. Add spinach, the 1 tablespoon flour, the salt, oregano, lemon juice, and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese and carrots; set aside to cool.

2. Spread tortillas with the spinach mixture, leaving a 1/2-inch border around edges. Starting from a short side, roll up dough and filling. Moisten edges with water; pinch to seal. Cover and chill for 1 hour. Repeat with remaining pastry and spinach mixture.

3. Slice logs into 6 slices. Place slices on ungreased baking sheets. Combine egg white and water. Brush slices with egg white mixture. Bake in a 250 degree F oven about 10 minutes or until golden brown. Transfer to wire racks; let cool.

Makes 18 pinwheels.

Cook's Notes

Make-Ahead Tip: Prepare and slice pinwheels; place in freezer-safe containers, placing a double thickness of waxed paper between layers. Seal, label, and freeze up to 3 months. To serve, bake as directed.

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Dum Aloo (Potato Curry)

Friday, 30 July 2010 19:19

This is from my Best Friend Sona...I still think it tastes better when she makes it.

This home-made Shahi variation is nothing less! Who doesn't like potatoes? Especially when they are baby potatoes simmered in creamy & aromatic gravy made with almonds and cashews and flavoured with traditional Indian spices!. It's simple to make yet very elegant when served.

Ingredients

6 Baby potatoes.

3 tbsp Cooking oil

1 Lg. Tomato (Crushed)

1/2 cup Whipped yogurt

1 tsp Mango powder

2 tsp tamarind paste
2 tsp ginger powder
1/2 tsp sugar
1 tbsp ginger-garlic paste
3 tbsps almond-cashew nut paste
** soak the nuts in water, then remove skin and blend to a paste
1 tsp red chilli powder
1 tbsp ginger-garlic paste
3 tbsps almond-cashew nut paste
** soak the nuts in water, then remove skin and blend to a paste
1 1/2 tbsp red chilli powder

2-3 tbsp Fresh cream

1/2 tsp Onion salt

2 tsp Coriander powder

2 tsp Cumin Powder

Salt and pepper to taste.

1/2 cup Oil to fry.
1/2 tbsp Fennel powder.

Fresh Coriander to Garnish

Preparation

Boil the potatoes to almost more than half way cooked. Peel the potatoes and prick with a fork. Heat the oil in a heavy bottomed pan and fry the potatoes until golden colour and crisp. Mix mango powder, onion salt and red pepper and roll the hot potatoes in it. Keep aside.

Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.

Take a separate pot, add the 3 tbsps of oil and let it heat. Add crushed tomatoes and the remaining spices; let it cook for 3 to 5 min. Add the whipped yogurt, tamarind mixture and potatoes. Let it cook for another 3 min.

Add 2 tbsp fresh cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavour from the curry and spices, thanks to the holes you poked them with!

Garnish with Coriander leaves...

Cook's Notes

Serve it with Naan or roti.

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