Ask a chef

[CanuckBock]

I've only just recently started getting into wines. Like within the last few weeks. Was never my thing before, mostly beer, but after a few dry weeks while waiting to make that drive when the second kid was ready to come beer no longer seemed appealing. After baby came the idea of buying a bottle of wine had been tinkering around in my head. After all I am a cook, and know hardly anything of pairing one with the other, best dive in right? I've found that recommendations are the best way to start but I've also enjoyed blindly buying at the local grocery. Had some bad bottles too but only my preference, and all in good fun. Nice to know what something I don't necessarily like tastes like to, might go better with something than what I privately prefer. Definitely being open minded. Working my way through the reds but the Misses has a soft spot for the whites, maybe We'll meet in the middle.

Couple meals to post momentarily, just wanted to mention my new found appreciation for the grape.

A.

No worries...

Some scandals, the 2001 vintage fiasco (vin de merde), but Beaujolais is a fun wine to drink and to make (think we've made it four times). Ready quickly, it is deemed a good general wine and you have the benefit of the quote below...the only red wine that is like a white wine...it could bring families together that cannot decide on just whites or reds so you may indeed meet in the middle.

https://en.wikipedia.org/wiki/Beaujolais:
When we DO drink wine, we prefer all wines chilled but then, we don't live in a castle and store our wines in a deep dark clammy cool climate...nor are we drinking hot mead either!

http://winefolly.com/tutorial/wine-descriptions-chart-infographic/

Will give you a quick and indepth run down of some wine terms...

 

[CanuckBock]

Your sauce looks wonderful Tara. I love lasagna and make it pretty often.

Thanks CD...I shoulda made MORE...lol...then coulda froze some of the extra.

Do you make any alterations to your lasagne from mine? Sometimes I will add shredded carrot. Can of beer...just mix it up a bit.

Spaghetti and broiled wing beef steak
​

This morn, cook up lasagne noodles and cool, then shred mozzarella cheese, cottage cheese, sauce...do up layers.

​

Go in oven at 350F for about an hour till warm and cheese is bubbly hot!

I've had pork ribs with barbecue sauce in the crock pot all day. Got them out and will crisp them up...pork ribs with a side of lasagne or is that lasagne with a side of pork ribs...oh well

Num

Doggone & Chicken UP!

Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada

 

[Akrnaf2]

i love beaujolais! 

Me too!

 

[Akrnaf2]

Your sauce looks wonderful Tara. I love lasagna and make it pretty often.

Thanks CD...I shoulda made MORE...lol...then coulda froze some of the extra. Do you make any alterations to your lasagne from mine? Sometimes I will add shredded carrot. Can of beer...just mix it up a bit.

​

Spaghetti and broiled wing beef steak​

This morn, cook up lasagne noodles and cool, then shred mozzarella cheese, cottage cheese, sauce...do up layers.

​

Go in oven at 350F for about an hour till warm and cheese is bubbly hot! I've had pork ribs with barbecue sauce in the crock pot all day. Got them out and will crisp them up...pork ribs with a side of lasagne or is that lasagne with a side of pork ribs...oh well Num Doggone & Chicken UP! Tara Lee Higgins Higgins Rat Ranch Conservation Farm, Alberta, Canada

Do you cook the Lasagne foils befor? You don't have too! According ouer dietary rools we can't eat meat and milk and milk products together! So my Lasagne are meat ones or dairy one. I use eggplants and mushrooms in it also!

 

[attimus]

Another pork belly chefs choice from work.
Salad is arugula, fennel, salted toasted walnuts kumato brown tomatoes and fine shaved monchego cheese tossed in a blackberry beet vinegrette.

Slow roasted porkbelly with rosemary rissotto and grilled asparagus with port plum glaze.

Inspired by the pork I did ribs over the weekend with corn and garlic bread

Which then turned into pork stirfry the following night

A.

 

[Akrnaf2]

Another pork belly chefs choice from work.
Salad is arugula, fennel, salted toasted walnuts kumato brown tomatoes and fine shaved monchego cheese tossed in a blackberry beet vinegrette.

Slow roasted porkbelly with rosemary rissotto and grilled asparagus with port plum glaze.

Inspired by the pork I did ribs over the weekend with corn and garlic bread

Which then turned into pork stirfry the following night

A.

If you add som pomegranate to the salad hou will upgrade it greatly! Now is the hige season for this wonderful fruit, here!

 

[attimus]

If you add som pomegranate to the salad hou will upgrade it greatly! Now is the hige season for this wonderful fruit, here!

I've been eyeing them in the store the last few days. Might end up in a near future chefs choice.

A.

 

[chickadoodles]

Heel low:

Quote:
Yours looks very good Tara. I've had some with cottage cheese it's good.

I like to cook and add left over meats like shreaded chicken breast, mild italian sausage, ground beef chopped left over pork chops I used motzerella and ricotta cheese on top of each layer on top of the sauce and then sprinkled on top. I used to make a large stock pot full and take a pan to my mom or freeze a pan for another dinner.

 

[Akrnaf2]

Do you have this fruit there? Quince
https://en.m.wikipedia.org/wiki/Quince
It is its season now, it us wonderful as a marmalade or cooked with red meat
You dan use it where ever you use apple in cooking!

 

[attimus]

Do you have this fruit there? Quince
https://en.m.wikipedia.org/wiki/Quince
It is its season now, it us wonderful as a marmalade or cooked with red meat
You dan use it where ever you use apple in cooking!

oh I love the quince, not quite an apple but more lemon than pear. A confused and fun fruit indeed. Funny story, I actually got in trouble for putting it on a fruit plate at a snooty restrauant when I first started cooking. It was too out of the norm they said. I find it's flavor bold to say the least.

A.