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Caliterra Ceñit Hot
Category: Red Tasting Notes
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Featherstone Estate Winery Cabernet Franc Hot
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Château St-Jean Cinq Cepages Hot
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Cooking Challenge - Cornmeal Cookies Print

Written by Rosemary Mantini | 12 December 2011
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Cornmeal is a basically gritty corn flour. Italians (and those acquainted with Italian cuisine) know that it makes polenta. Cornmeal comes two ways -- fine ground and coarse ground. Both work equally well for polenta. Both work equally well as a breading agent for shrimp or vegetables. Only one, fine ground, will work in these cookies. The fine texture of the cornmeal gives the cookie a very delicate, almost melt-in-your-mouth crumb. If you have a cookie press (the kind typically used to make German Spritz cookies) definitely dust it off for these cookies. The dough will hold the shape of flowers, stars or whatever other design your press features. If you don't have one, no worries. Roll the dough out flat and using cookie cutters.
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Tidings Cooking Challenge - Stuffed Peppers Print

Written by Rosemary Mantini | 09 November 2011
Posted in Cooking Challenge

squashThe Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Every season has its markers — strawberries in spring, a whole cornucopia of produce through the summer, and a variety of colourful winter squash in the fall. This year, for the first time, I bought a type of squash called Golden Nugget. What a gem! It looks a lot like a pie pumpkin, but with a flatter top and bottom. Its flesh is orange and sweet. It's become my favourite by far.

Since I'm somehow unable to bypass my grocer's impressive squash display, I decided to buy an armful of Golden Nuggets and see what I could create with them. This Roasted and Stuffed Peppers recipe was a huge hit.

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Cooking Challenge - Korean Lettuce-Wrapped Beef Print

Written by Rosemary Mantini | 26 September 2011
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

What makes beef Korean? Typically, Korean meat dishes are flavoured with a combination of spicy red pepper, green onion, soy sauce, bean paste (hoisin sauce), garlic, ginger, sesame seeds, mustard, vinegar and rice wine. No wonder Korean food is so tasty. A weeknight Korean meal might consist of three or four dishes that would be shared by each member of the family. Soup, made with beef, pork or chicken bones purchased from a butcher, is often served as well. Although, each person will eat from his or her own bowl. All of the ingredients that make up the fundamental flavours of Korean cuisine are pantry basics that you probably have in your kitchen already. That's partly why Korean food is so popular. It's quick and easy to make without forcing you to run out and buy special ingredients that are likely to sit around for months (or years!) until you make that dish again. The best part, other than that Korean dishes taste so good, is that they're healthy. Use sodium-reduced soy sauce and bean paste if you're worried about that. Otherwise, the use of lots of fresh vegetables in this cuisine will no doubt pump up your good health quotient.
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Cooking Challenge - Cherry Soup Print

Written by Rosemary Mantini | 01 September 2011
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Check out what others have done at Quench by Tidings.

At first, I couldn't quite wrap my head around the concept of fruit soup. After all, soup is supposed to be savoury, not sweet. One spoonful of cantaloupe soup immediately changed that perspective. Creamy, sweet, delicious … fruit soup makes an appetizing starter or dessert. Use fruit that's in season and at its best so that you don't have to incorporate too much added sugar or deal with masking off sour or off flavours. Depending on where you live, blueberries, raspberries and even strawberries may still be in season. If not, try replacing the fruit below with cantaloupe or even watermelon.

Enjoy!

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Cooking Challenge - Mexican Garlic Chicken Print

Written by Rosemary Mantini | 16 August 2011
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Check out what others have done at Quench by Tidings.

This month we turn our attention to Mexico. That land of colour and heat has contributed copious amounts of great recipes and techniques to international cuisine. Chili, mole sauce, tortillas, tacos … so many of Mexico's traditional dishes have become staples in cultures throughout the world. Since I answered a question recently about oregano, I thought we'd explore the Mexican variety a little further. Mexican oregano is a different variety than Italian and Greek. It's much more pungent yet redolent with fruit and citrus. A little goes a long way. The recipe below is classic Mexican. In a country that's sweltering for a good part of the year, citizens not only seek out spicy dishes to keep them cool, they also create delicacies that are composed of light and fresh ingredients. Mexican food is very flavourful; yet uncomplicated. If you'd prefer to use chicken breasts instead, by all means, go ahead. The meat will taste just as nice. No need to worry about potentially greasy thighs. Trim off any excess fat around the legs and thighs. Any remaining fat will melt away as the chicken grills. And yes, the recipe calls for a lot of garlic. Reduce it to 1/4 cup, if you'd like. Otherwise, go all the way and keep a package of mints handy.

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