Quaintrelle Weekender

Touchdown! Four ways to a better weekend.

Welcome to Quaintrelle Weekender.

This is a short list of things I am currently loving to make eating, drinking, and hosting easier and a lot more interesting.

Hut!

I’m not here to yuck anyone’s yum, but I’m a bit turned off by the blitzkrieg of fatty, fried, creamy recipes being churned out by food websites in preparation of Super Bowl.

According to Forbes, “Super Bowl parties have become legendary and are known for being massive food consumption events, with chicken wings reigning as the most popular snack, and Super Bowl Sunday ranking as the second largest food consumption day in the U.S. behind only Thanksgiving.”

Ewww.

After the aforementioned chicken wings, jalapeño poppers, loaded nachos, and a host of creamy dips (spinach and artichoke, Buffalo chicken, garden-variety ranch etc.) round out the most in-demand items.

Don’t you think it’s a little … ironic … to watch apex athletes perform at their best, whilst we’re stuffing our maws with the unholiest crap imaginable?

Now look, I diligently drink eight cups of wine every day, and my food pyramid is built on a base of cheese and charcuterie; so again, I am in no position, nor do I want to be, to act as judge and jury of someone’s celebration buffet.

But I do find the slow drip of recipes for heavy, creamy, fried, and fatty foods that have been steadily pumped out since January from leading food websites … gross.

It’s like Pepto Bismol is the gold sponsor of the Super Bowl.

And at the risk of being déclassé, if I were throwing a Super Bowl bash, and my party buffet was weighed down by spicy chicken wings, jalapeño poppers, deep fried turkey legs, chili-cheese tater tots… well, I’m not looking forward to cleaning up the ladies’ room afterwards. Sorry to be gross, but facts are facts.

So, since no one asked, I’m answering with a few links to recipes that are in the spirit of the game, but also slightly easier on the arteries.

Wine Q of the Week

“If Barolo comes from the Nebbiolo grape, why are wines labelled as Nebbiolo so much cheaper than those labelled as Barolo?” Russ, who came to last Wednesday’s wine class.

Barolo is a village located within the larger area of Langhe, which is in the northern Italian region of Piedmont (sort of like my neighbourhood of Roncesvalles is in the city of Toronto, which is in the province of Ontario.)

Barolo does indeed make legendary red wine exclusively from the Nebbiolo varietal. But we call it by the name of the place, not the name of the grape (just like we do with Chianti (Sangiovese grape), Champagne (Pinot Noir, Chardonnay, and/or Pinot Meunier), and Bordeaux (Cabernet Sauvignon, Cabernet Franc, and/or Merlot).)

Barolo is premium real estate; one of the top wine growing areas in the world, producing unrivalled quality grapes. The wines have taken on exalted status, and price tags generally reflect that.

In the larger area of Langhe, which also grows Nebbiolo, vineyards are very, very good, but not seen as superlative as the small village of Barolo. Therefore, you can find excellent introductions to the grape, at generally more favourable prices.

But to call these Nebbiolo wines from other places in the Langhe subregion Barolo would be incorrect. Barolo can only be Barolo if made within the geographical boundaries of Barolo.

Questions? Comments? Concerns? I’m all ears. And sometimes answers.

That Sounds So Good!

Strap on the feedbag and saddle up to the buffet, it’s Super Bowl!

I’ve already made myself look annoyingly pious about game day fare, and, it’s not a good look, TBH. So major apologies. I won’t pile on again. But. Should you be interested in delicious snacks that could save some tummy aches, try these yum-yums out.

Coconut ceviche. One of my all-time faves. I even brought it to a party with a bunch of die-hard jocks and it was hoovered up in seconds.

Lemon-miso sugar snap peas with charred scallion ricotta. Weirdly specific, but spectacularly good. Even the charred scallion ricotta on its own is a brilliant dipper.

Antojitos. Starting the night or ending it, these are perfect to suck up the booze.

Al Pastor style chicken skewers. This recipe from Food & Wine can be prepared up to a week in advance!

Poached shrimp and aioli. Skip the grocery store shrimp ring.

Upside down Cambozola tarts. Easy, elegant, delicious … exactly what you would expect from Christopher Kimball and Milk Street.

A Good Cookbook

Health Nut by Jess Damuck

While I’m riding this self-righteous train (seriously, how did I get here?) Let me share the cookbook I have been really, really digging as of late.

I was listening to back episodes of either the This is Taste podcast, or Splendid Table, or maybe both, and Jess Damuck, the author behind Salad Freak, was a guest promoting her next book, Health Nut, which was released last year. As I said, I was playing catch-up on a few episodes.

While veg-centric, this is not a vegan or even vegetarian book, but swirls airily around the Cali boho vibe of healthy, whole eating, that layers in delicious flavour, often riffing on the specialities of other cultures like Mexico (natch), Italy, the Middle East, and various countries throughout Asia.

The invitingly breezy pictures, that are occasionally intentionally 70’s grainy or somewhat psychedelic, boost that laid back California ethos, as does Jess’ unapologetic love of getting stoned.

I’ve earmarked a bunch of recipes (hello, mushroom carnitas tacos with citrus slaw), for my own laid-back hosting.

Pitcher Margaritas

As you know, my hosting philosophy is make ahead, and make plenty.

I am not about to get stuck behind the bar mixing and muddling drinks to order while everyone else is having fun. Or watching the football game.

Instead, I make drinks by the pitcher and allow everyone to serve themselves. You may have already experienced the joy that is this big batch margarita (it has nearly 30k views on You Tube!) but if you need a reminder, here it is.

Makes: 8, 5oz drinks
Bartender level: easy

Ingredients:

• 2 cups blanco tequila

• 1 cup fresh lime juice

• ¾ cup simple syrup

• 1 cup orange flavoured liqueur

• 3 Tbsp water (this will make up for the dilution that’s achieved when shaking a single drink)

• 2 pinches salt (this pops the flavour)

How to Make It:

1. Add all ingredients to a pitcher and stir to combine.

2. Refrigerate until needed.

3. When ready, pour the margarita into salt rimmed glasses filled with ice.

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Thanks for reading. Happy Super Bowl, or basic weekend, wherever you are.

xo - Erin