Tag Archives: Grand Cru

Bomb Lasagna

11 Dec

Mozzerella is a great thing — it makes pizza happy and caprese a perfect snack — but I feel it’s a misplaced addition to lasagna.  I’ve never been a fan of lasagna because I never found the combination of mundane ragu and a relatively flavourless cheese that thrilling.  So, over this Thanksgiving break I gave it a try with very slight variations.  For my ragu I started off with browning up some garlic, shallots and chopped andouille sausage in a little olive oil with some splashes of Beckwith cider and a can of whole, peeled tomatoes.  The cider gave it a mild sweetness to counter the spicy sausage, yielding a frankly delightful meat sauce.

A casserole dish was buttered up, layered with the kind of lasagna you don’t have to boil before you bake, then the ragu, ricotta blended with a little heavy whipping cream/cayenne pepper and then slices of creamy havarti on top and halved grape tomatoes.  The havarti was neither too sharp nor too mild and worked it’s quasi-spiciness with the andouille ragu.  The most common reaction from friends was, “this is a BOMB-ASS lasagna!” and then some fighting over bites.  I suppose it was a success.

p.s. it went really nicely with Alesmith’s Grand Cru

New Haul

18 Oct

Got a new haul today from Grapes of Mirth at North Market where I was also picking up veal shanks from Bluescreek Farm Meats.  Very happy with my finds and the service at Grapes of Mirth.  The selection is starting to get slim for me so I’m looking for new spots since I’ve had almost everything there at this point.  Also, after a quick stop at home for fall break I ran up to the Beer Engine and grabbed some Viking’s Blod!!!  Gahhh, can’t wait to crack all these babies but for now it’s nose to the grindstone for school work and beer dinner fundraiser preparations.

yum yum

Pictured above from left to right:  Gouden Carolus Cuvee Van De Keizer Blauw/Blue, New Holland Charkoota Rye, Fantome Pissenlit, Bell’s Java Stout and Bell’s Double Cream Stout.

The hilarious part about the Fantome is that this saison is brewed using diuretic dandelions found in the region: “The yellow flowers are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion “tea” that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer – golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there.

It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, “wet the bed” – this also happens to be the British folk-name) for precisely this reason” (http://ratebeer.com/beer/fantome-pissenlit/10959/).

%d bloggers like this: