WEEKEND
metronews.ca WEEKEND, July 20-22, 2012
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Liquid Assets
The taste of summer in a wine bottle LIQUID ASSETS
Peter Rockwell @therealwineguy peterrockwell@eastlink.cca
It’s summertime and while the drinking may seem easy, divorcing Tom Cruise could prove simpler than finding a wine to match casual, warm afternoon dining. Of course while it all depends on the menu, most seasonal midday eats on my back deck are light and refreshing with a typical foundation of greens or something from the sea. Though I hate being a weather wine snob, except for a fruity Pinot noir or gamay-based red (which I can chill), I’m all about whites this time of year. That’s especially true for something fresh and zesty to match with salads (as long as I take it easy on the dressing), shellfish and simple chicken dishes. Pinot grigio produces some great all-purpose wines in regions all over the world. But if you prefer a white with a tad more weight (but not gobs of wood or heavy fruit), reach for a glass of New Zealand sauvignon blanc. Villa Maria Private Bin 2011 Sauvignon Blanc ($18.99 - $23.19) has all the grassy, gooseberry personality that’s the hallmark of the grape accompanied by some food-friendly, lipsmacking acidity that, to put it simply, tastes like liquid summer. PRICES REFLECT THE RANGE ACROSS THE COUNTRY. SOME PRODUCTS MAY NOT BE AVAILABLE IN ALL PROVINCES.
3 LIFE
Survey
This recipe serves six. RYAN SZULC, FROM ROSE REISMAN’S FAMILY FAVORITES (WHITECAP BOOKS)
Warm-weather medley Shrimp, Avocado and Feta Salad. This delicious combination is ideal for a light lunch on the patio ROSE REISMAN for more, visit rosereisman.com
Dice the avocado you’re ready to salad, or squeeze on juice over it browning if you earlier in the day.
just before serve the some lemto prevent prepare it
Always be sure to weigh your shrimp after it’s been peeled. For each pound of peeled shrimp you need to purchase approximately 1¼ pounds of shrimp in the shell.
1. Spray non-stick skillet with cooking oil; place over medium-high heat. Cook shrimp just until pink, 3 minutes. Remove from the heat, cool and dice. 2. Combine shrimp with remaining ingredients in a large serving bowl and mix well. Serve immediately. ROSE REISMAN’S FAMILY FAVORITES (WHITECAP BOOKS)
Nutritional analysis •
229 calories; 19 g protein; 13 g fat; 3.6 g saturated fat; 6 g carbohydrates; 127
mg cholesterol; 334 mg sodium; 2.6 g fibre
Ingredients • 12 oz large shrimp, peeled and deveined • 3 cups diced and seeded plum tomatoes • 1 cup diced ripe avocado • 1/3 cup chopped cilantro or parsley • 1/4 cup diced red onion • 1/2 cup crumbled light feta
cheese • 2 tbsp olive oil • 2 tbsp freshly squeezed lemon juice • 1½ tsp minced fresh garlic • 1 tsp minced jalapeño pepper or 1 tsp hot sauce • pinch salt and freshly ground black pepper
Canadians want more info Canadians want more nutritional information about menu items at all restaurants, not just fastfood eateries, according to a recent survey. Two-thirds of Canadian adults said they liked the idea of seeing information about fat and sodium levels at all restaurants. And women were most likely to indicate such a preference, the Harris/Decima research showed. About 65 per cent of the Canadians polled between the ages of 35 to 44 supported having the information, as did 71 per cent of those 45 to 54, and 53 per cent of those aged 55 to 64. THE CANADIAN PRESS
Panzanella salad meets seafood paella 1. Heat grill to medium-high. 2. Vinaigrette: In bowl whisk
olive oil, lemon juice and garlic. Season with salt and pepper.
3.
Bread: In another bowl whisk olive oil, garlic powder, oregano and salt. Cut sourdough into thick slices. Use pastry brush to coat both sides of each slice with the oil mix.
4.
Shrimp: In another bowl whisk olive oil, lemon juice and black pepper. Add the shrimp and toss to coat evenly.
5. Add bread to grill and toast 2 mins. per side. With tongs ar-
range shrimp on other side of grill. Cook 2 minutes per side.
6.
Remove bread and cut into bite-size cubes. Transfer bread
and cooked shrimp to serving bowl. Add tomatoes, avocados and onion, gently toss. Drizzle with the vinaigrette, toss again. Serve. THE ASSOCIATED PRESS
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Ingredients Vinaigrette • 2/3 cup olive oil • 1/3 cup lemon juice • 4 cloves garlic, minced • Salt and ground black pepper Bread • 1/3 cup olive oil • 1 tsp each garlic powder, dried oregano, salt • 20-oz loaf sourdough bread
Shrimp • 1/3 cup olive oil • 1/3 cup lemon juice • 1 tbsp ground black pepper • 1 lb extra-large shrimp Salad • 2 each large tomatoes and avocados, cored and diced • 1 small red onion, diced
Shucked oysters garnished with cucumber-dill fresca special for parties
Shrimp and Avocado Panzanella serves 10. MATTHEW MEAD/ THE ASSOCIATED PRESS