Wednesday, March 25, 2015
Tart of the Month - Flammekueche (Tarte Flambée)
This month's tart is something I've enjoyed several times in pubs and beer bars. Tarte flambée is from Alsace, a region of France bordering Germany and Switzerland. The Alsatian name for it is flammekueche and it's very much like a pizza. It's quite simple but requires a very hot oven and some special ingredients.
Here's what you need for this tasty snack or meal.
Saturday, March 21, 2015
Happy Hour - Bourbon Sour with Egg White
Way back at the end of December we took a little trip back to Lexington, Kentucky. We liked it so much when we were there last year that we decided to return.
We visited Buffalo Trace Distillery and saw their bourbon making process. It's a gorgeous operation. We had a great tour and even got to watch them hand-bottling Blanton's bourbon.
Wednesday, March 18, 2015
Fettuccine Alfredo
When I was a kid, Fettuccine Alfredo was one of my favourite dishes. Any time we went to an Italian restaurant, it was my go-to treat. Really, the restaurant or bottled version of Alfredo sauce over pasta can make a perfect meal for children picky children - soft, mild and creamy. But this version, made with fresh pasta and piles of freshly grated cheese, is a little more grown up.
This Alfredo sauce recipe comes from the experts at Serious Eats and has a reasonable amount of butter and cheese, but lots of cream. I used my fresh pasta that I told you about last week for the fettuccine, and it was sublime.
Here's what you need:
Friday, March 13, 2015
The Beer Baron: One Stout to Rule Them All
This post comes from Matt, the Beer Baron. You can find him on Twitter @geekcanuck
For St. Patrick’s Day, Ontario Craft
Brewers are encouraging beer lovers to support craft brewers by drinking local
stouts and seasonals. It is a noble and worthwhile goal but if you really
want to raise a special pint, you owe it to yourself to track down not just a
stout but one of Ontario’s amazing imperial stouts. Imperial stouts and Russian
Imperial Stouts take all the lovely, malted notes of stout and dial it up to 11
with even more depth of flavor, complexity and awesomeness.
Half the fun of craft beer is sharing and
the sense of community, so rather than just my own, personal preference for
imperial stouts, I rounded up a group of eight stout lovers from my local beer appreciation
group and decided that together, as a fellowship, we would find one stout
to rule them all.
In the hopes that you have a wonderful St.
Patrick’s Day full of delicious, Ontario-brewed imperial stouts this year and
beyond, we present our top-12* Ontario imperial stouts:
12. Grand River Brewing’s Russian Gun Imperial Stout 8.0% ABV
There are no losers in this competition and
Russian Gun’s No. 12 proves it. While it does mask its 8.0% ABV wonderfully
well, it just came across as more stout than imperial stout, especially against
the heavy hitters we gathered.
Labels:
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craft beer,
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product review,
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St. Patrick's Day,
stout
Saturday, March 7, 2015
Fresh Pasta
On a snowy Saturday I decided to make fresh pasta for the first time. I received a KitchenAid Pasta Attachment set for my KitchenAid mixer as a Christmas gift and decided to give it a try.
First I needed to find a recipe for egg pasta. This recipe from Serious Eats worked beautifully. It includes extra yolks and made a wonderful, tender noodle.
Here's what you need to make the pasta:
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