MATT'S WINE NOT! HENRY OF PELHAM 2007 GAMAY ONTARIO, CANADA RED WINE

Hello dear reader! Once again it's been a while. First, as you may have read, I was struck by food poisoning. Great. Nothing beats being intimately acquainted with a toilet for hours on end. A week later: flu. Wonderful. Nothing beats being even more intimately acquainted with a toilet. That being said, my drinking days were limited, to oh, zero. Hence my break (but not an enjoyable one).

Prior to being struck with the aforementioned ailments, I had the pleasure of trying this fine Ontario red wine from Henry of Pelham (how noble sounding), whose vineyard is located in the Niagara region of Ontario, near the US border (whose arse we recently whipped in hockey...oops!).

Now, I've only had one style of Gamay once, from Malivoire, and it was ranked the finest wine I tried in all of 2009. Not setting the bar too high, am I? This one didn't rank as highly as that, but it was still a satisfying red, showing that Ontario can hang with the best of wine makers across the world.

Naturally corked with a nice emblazoned image on said cork (which I neglected to take a picture of, you'll have to take my word for it!), it poured a deep cherry red, yet not overly so, as it had a slight hint of transparency; I noted it reminded me of a port. As it lingered on the side of the glass after I sloshed it about slightly with tender loving care, it was a little less "syrupy" than the first Gamay, but still had this characteristic (i.e. some syrupy thickness).

Stick your schnoz in it (not literally), it gives a smell of some darker fruits, blueberries, and other dark berries...a definite typical dark red.

Upon taste, there was dryness, and sourness and bitterness, but accompanying it was a fullness of flavour, of wild berries as per the schmell (yes, schmell), and a hint of spice. The flavours brought forth were not overbearing or too heavy, but were tamed with a noticeable alcohol kick in the arse, which was a little sharp. Body wise (and who doesn't love a good body!), the wine was light to medium bodied, surprisingly, given the depth it has.

The aftertaste sported some fruitiness, and continued the wildsy/woodsy flavours, with continued dryness.

So! Was it the knock out punch a la Mike Tyson!!! that the Malivoire Gamay was? No. Was it enjoyable nonetheless and a fine example of Ontario wine making? Yes. And I bet damn well it'd go great with a nice steak...mmm. Steak.

Stay healthy out there!

***1/4 out of 4

Purchased at a Liquor Control Board of Ontario (LCBO) store for C$14.95 (US$14.46).

From LCBO.com:

HENRY OF PELHAM GAMAY 2007, 750 mL bottle
LCBO/Vintages #291112
Wine, Red Wine
13.5% Alcohol/Vol.
Sugar Content: D
Made in: Ontario, Canada
By: Henry of Pelham Family Est. Winery

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STEAK WITH MUSHROOM GRAVY AND BAKED HOME FRIES

Who doesn't love a delicious steak? It brings a smile to everyone in the family but try topping it with a tantalizing mushroom gravy and pairing it with thick cut home fries. It doesn't get much better than this! This is comfort food at it's best!

Serves 4

Ingredients:

• 4 tender beef steaks (about 3/4-inch thick), well-trimmed
• Montreal steak spice (or use coarse salt and pepper)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 shallot, minced finely
• 1 pkg of sliced white mushrooms
• 2 tbsp all-purpose flour
• 1-1/4 cup low-sodium beef stock

Baked home fries:

• 3 large baking potatoes, cut into thick fries
• 1 tbsp olive oil
• salt and pepper
• 1/2 tsp chili powder

1. Home fries: Preheat the oven to 425 F and line the large baking sheet with parchment paper. Place the cut fries onto the baking sheet, drizzle with olive oil, season with salt, pepper and chili powder. Using clean hands, gently toss the fries to coat. Place it in the oven and bake it for a good 40 minutes, tossing the fries half way through to ensure even cooking. The fries should be lightly crispy on the outside and tender on the inside.

2. Season the tender beef steaks with the Montreal steak spice on both sides. Heat 1 tbsp of olive oil in a large cast iron skillet, on medium high heat. Once the skillet comes up to temperature, sear the steaks on both sides to desired doneness. To give you an idea, 10-12 minutes per side should cook the steaks to medium. Make sure not to press down on the steaks while cooking, and turn the steaks only once. Transfer to a plate and tent the steaks with foil. Make sure not to overcrowd the pan while cooking. I suggest cooking it two at a time.

3. Turn the heat up to medium, and add the remaining oil, and the butter. Once the butter melts, add the minced shallot and the sliced mushrooms. Cook for 5-7 minutes or until the mushrooms are tender. Stir in the flour. Cook the flour for a minute, then slowly whisk in the beef stock. Once the gravy starts to thicken, let it bubble for a minute then take it off the heat. Serve the steak, mushroom gravy and the home fries altogether. Enjoy!

Cook's tip: If you find the steak not warm enough while you wait for the fries to cook, place the steaks in a low heated oven until you're ready to serve.

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EASY WINTER VEGETABLE RISOTTO

I don't usually tend make too many pure vegetarian dishes but lately I have craved winter vegetables. You heard right craved! Since I am expecting and I am a few months in I have noticed a huge change in the way I eat. I don't tend to favour meat all that much lately (shocking as that may sound), so I am re-teaching myself to cook so that I can bring out the most flavour in the foods I like to eat. This easy winter risotto turned out to be a real hit with me. I honestly ate the whole bowl and had a huge smile on my face while I took bite after bite. This is quite a filling dish that warms the soul. You really appreciate all the flavours that vegetables bring to a dish. You can really feel good about eating this.

Adapted and modified from the "Easy Garden Risotto" recipe in the Canadian Living: Cooks Step by Step Cookbook (1999). Written by: Daphna Rabinovitch

Serves 4

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb carrots, diced
• 2 cups arborio rice or Italian short-grain rice
• 8 cups low-sodium vegetable stock
• 1 large tomato, diced
• 1 lb asparagus, cut into thirds
• 1 zucchini, cut into half moons
• 1 cup frozen peas
• handful of chopped fresh parsley
• 1 tbsp fresh lemon juice
• coarse salt
• freshly cracked black pepper
• 2 tbsp butter, cubed

1. In a large heavy saucepan, heat the oil over medium heat. Cook the chopped onions, garlic and carrots, stirring occasionally for a good 7-10 minutes. Stir in the rice and coat the rice with the mixture, then pour in half of the stock. Bring the pan up to a boil, stirring often.

2. Reduce the heat to low; stir in the diced tomatoes, and simmer for 15 minutes. You want the tomatoes to breakdown and create a light red sauce. Add in the asparagus, zucchini and the remaining stock; simmer gently for 10 minutes.

3. Add in the remaining stock and simmer for another 7-10 minutes or until the vegetables are tender. The rice should be creamy in consistency and the rice should be cooked through. Stir in the frozen peas at this point. Take the pan off the heat and add in the lemon juice, salt, pepper and the butter. Once everything is stirred in, serve the risotto immediately.

Cook's tip: Although I chose not to add grated Parmesan cheese in this risotto feel free to add it in if you like. 1/2 cup of Parmesan cheese should be stirred in along with the butter at the last second before you serve.

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CHICKEN CACCIATORE

Here is a good all around family dinner that is both comforting and filling. I love making this for my family during the cold winter months. I like to serve this slow braised chicken with the sauce on top of either cooked rice or pasta. It's a beautiful dish to serve to guests as well.

Adapted from the "Easy Chicken Cacciatore" recipe on the Canadian Living Website

Serves 4

Ingredients:

• 6-8 chicken legs or thighs
• 2 tbsp all-purpose flour
• coarse salt
• freshly ground black pepper
• 3 tbsp vegetable oil
• 1 small onion, diced
• 4 cloves of garlic, minced
• 1 sweet red bell pepper, cut into strips
• 2 stalks of celery, diced (optional)
• 1 tsp dried Italian herbed seasoning
• 1 can (28 oz.) diced herbed tomatoes
• 1/2 cup low-sodium chicken stock
• 2 tbsp tomato paste
• 1-2 bay leafs
• handful of chopped fresh parsley

1. Lightly toss the chicken in the seasoned flour (with salt and pepper). In a large shallow pan, heat half of the oil on medium high heat, and brown the chicken on all sides. Transfer to a plate and drain all of the excess oil from the pan.

2. Heat the remaining oil over medium heat, and saute the onion, garlic, red bell pepper, celery and Italian herbed seasoning. Season lightly with salt and pepper. Saute for about 3-4 minutes until tender. Add in the diced tomatoes, stock, tomato paste and bay leafs; and bring all of the ingredients up to a boil.

3. Then return the chicken into the pan and reduce the heat to a gentle simmer. Cover the pan and cook the cacciatore until the chicken is cooked through. This should take a good 30-40 minutes. If you find the sauce thickening too quickly for you add a bit more stock to loosen it. Once the chicken is cooked through, turn the heat off and sprinkle with parsley. Serve immediately with cooked pasta or rice.

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MATT'S BEER WE GO! LIBERTY ALE

Well dear reader! There's nothing like, oh, FOOD POISONING! to really take the wind out of one's sails (or the liquor out of one's system *insert grimace here*). And what's worse, I had to pour almost an entire litre and a half (that's like almost three pints for my Yankee readers) of good red wine down the drain, because I had opened it - gotten sick - and then felt like drinking nothing until I got better, by which time el vino had gone stale *insert frowny face*. What a sin!

But, by the Good Grace of the Lord, I'm back at it! And, speaking of Yankees earlier, today's beer happens to epitomize America (by its name at least), Liberty Ale!

America takes a lot of flack from the rest of the world, but most are genuinely lovely people with good hearts and souls, with an entrepreneurial spirit that produces many wonderful products. While I won't go so far as to call this beer one of the BEST they've produced, it certainly ain't bad.

On to details? Yes, let's!

First, this beer doesn't "screw around" - literally! It notes right on the cap: use opener. That's VERY clever and very considerate, especially if any muscle bound oafs out there get the idea that this one can be opened easily! Much like Fort Knox, you need the right know how to get into it - get yourself an opener!

It pours a hazy golden, orangy colour, and is a little cloudy (I assume due to its use of top fermenting yeast and the process therein - these types of fermented beers always have a cloud if I recall correctly...IF!).

It has a light and fragrant bouquet, smelling a little like banana, or light orange...very fresh indeed! What bananas and oranges have to do with "liberty" is beyonddd me...but I'm not complaining!

Upon taste, there is a little bitterness, definite dryishness, and one can indeed pick up an orangy taste, and the carbonation produces a degree of freshness, which the bitterness does tame, however. The hoppiness of the well, hops, comes to the forefront of the aftertaste.

So there you have it. As noted, this isn't the best beer Uncle Sam has ever made, but it is by far not the worst. The freshness and slight fruity tastes fades a little too fast for my taste, but it does have a nice balance otherwise, keeping the 5.9% alcohol well in check. If you have a taste for liberty, you may very well enjoy this beer!

I wonder if there's a "Communism Beer"...

**3/4 out of 4

Purchased at a Liquor Control Board of Ontario (LCBO) store for C$3.90 (US$3.71).

From LCBO.com:

LIBERTY ALE, 650 mL bottle
LCBO #580217
Beer, Ale, Craft Brewery
5.9% Alcohol/Vol.
Sugar Content: 3
Made in: California, United States of America
By: Anchor Brewing Co.

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