Episodi
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In this episode I'm chatting with my online friend, Cristina, who has a Lemonade stand in her home state of Georgia. We talk about how she got started in the business, what her recipe is for perfect lemonade, her tips for starting up a small food business, and some funny customer stories.
You can follow her on Instagram @_Limonista.
And, if you're not already subscribed to my weekly newsletter on Substack (it's free!), you can do so here:
https://noreciperequired.substack.com/
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This is a companion episode to go along with my most recent Substack Newsletter on How To Choose A Wine. If you're a subscriber, that would have been in your inbox on Tuesday morning. It's free to subscribe and I write content about food, wine, cooking, baking, and home economics.
In the newsletter, I recommended four wines - all Cabernet Sauvignon - from four different regions. So I thought it would be a good follow-up to taste the wines and give you my reviews.
Here are the wines in the order I reviewed them:
Submission Cabernet Sauvignon, California, $19.95 (on sale for $17.95 at the LCBO until the end of April) 14.5% / 7g/L
Peter Lehmann The Barossan Cabernet Sauvignon 2022, South Australia, $20.95 14.5% 4g/L
Zuccardi Q Cabernet Sauvignon 2021, Mendoza, Argentina, $20.95 14% 3g/L
Santa Carolina Reserva de Familia Cabernet Sauvignon, Maipo Valley, Chile, $19.95.
Follow me:
web site: Noreciperequired.ca
Substack: No Recipe Required
Instagram: noreciperequired.ca
Facebook: No Recipe Required
e-mail: cook @ noreciperequired.ca
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Episodi mancanti?
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In this episode, Cousin Jano and I talk about our recent trip down to the Niagara region for a wine tour. We visited six wineries over two days, and on the second day we actually walked from one winery to the next, covering a total of about 11 kilometers!
We actually don't talk in much detail about the specific wines we drank, we focused more on the experience we had at each of the wineries. If you want to know what I bought while I was there, read my newsletter dated March 12.
Here are the wines that Cousin Jano purchased:
Hidden Bench, 2020 Rachis & Derma Skin Fermented Chardonnay, $30
Icellars 2017 Chardonnay, $40
Lailey 2022 Sparkling Rosé, $28
Stonebridge 2019 Chardonnay, $48
Two Sisters 2021 Riesling, $40
Two Sisters 2020 Unoaked Chardonnay, $40
Stratus 2006 White, $59
Stratus 2022 Riesling Ice Wine, $69 (375mL)
As always, you can follow me in the following places:
Website
Substack
Instagram
Facebook
E-mail
aW8sLMqVU1ceCNFelsvf -
In this episode I chat with Lisa Dickie of Dickie's Cooking School in the east end of Toronto. We talk about how she got started, the kinds of programs she offers, and also about our (mutual) philosophies around cooking with or without a recipe. She has a great handout on her website for pantry staples, and she recently shared a quick tip on Instagram for how to measure butter!
I also tease what's coming up in the newsletter on March 5 and March 12, so if you haven't already subscribed, I hope you will.
Lisa's Website
Lisa's Instagram
No Recipe Required Substack Newsletter
No Recipe Required Website
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This is a cross-over episode with content from my most recent Substack newsletter. If you're not already subscribed and following me there, here is the link.
The two Syrah/Shiraz wines I'm talking about in this episode are:
François Villard L'appel des Sereines Syrah 2020, Saint-Michel-sur-Rhône, France ($22.95 at the LCBO,) 13% ABV, 3g sugar/L.
Thompson Estate Four Chambers Shiraz 2021, Margaret River, Western Australia ($21.25 at the LCBO, on sale, regularly $24.95) 14.2% ABV, 3g sugar/L.
You can also follow me on Instagram, Facebook, and my new website. My e-mail address is "cook at noreciperequired dot ca."
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Just a quick update on what's new in the No Recipe Required world!
Here's the link to subscribe to my weekly newsletter on Substack (contrary to what I said in the episode, there is no "dot CA" in my account name there): https://substack.com/@noreciperequired
Thanks for listening and supporting me for the last 3 years!
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No notes... just listen to the randomness of this episode. And if you're reading this and can tell me how many times I used the word "random" in my intro and outro, maybe I'll have a prize for you!
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Since 2024 has just started and this is the first episode of the year, I'm calling this a new season, so welcome to Season 5, Episode 1 of the No Recipe Required Podcast!
This episode with my dear friend and co-host, Leo Troy, really is quite random, hence the title "The Random Episode." I talk a bit about the wine I was drinking, how sourdough bread is made, New Year's resolutions, and eating more veggies.
If you want to learn more about vegetarian and vegan eating, check out my 4-part series from February of 2022 (S2, Ep. 10-13) where I do a real deep dive with two long-time vegans, a dietician, and a nutritionist about all things plant-based.
Part 2 of my random chat with Leo will come out soon, so stay tuned for that. In that episode, he turns the table and interviews me!
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In this episode I give you some new content and tips on cooking a turkey, as well as how to simplify your holiday meal prep by doing things in advance.
Tourtière can be very divisive, and I give my thoughts on what makes for a traditional tourtière spice blend.
I finish off with some wine selections that might be worth a bit of a splurge from what you normally spend on a bottle of wine. After all, it's Christmas, so why not treat yourself!
Wine Links:
Michel Gassier - Nostre Païs $21.75
Michel Gassier - Fleur de Syrah $22.95
Xavier Vignon - Côtes du Rhône $17.95
Xavier Vignon - Lirac (Grenache/Syrah) $20.75
Xavier Vignon - Châteuneuf-du-Pape $72.95
Grant Burghe - The Holy Trinity $41.95
Past episodes mentioned in this episode:
Splurge Worthy Wines (part 1) - Bonus Ep. 3
Splurge Worthy Wines (part 2) - Bonus Ep. 4
Splurge Worthy Wines (part 3) - Bonus Ep. 5
Family Holiday Recipes
S4.E3. Sparklers with Cousin Jano
Merry Christmas!
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Here are the wines I talked about in this episode:
https://www.lcbo.com/en/gerard-bertrand-pollinat-syrah-29506
Gerard Bertrand
Pollinat’ Syrah $15.95
Sud de France
https://www.lcbo.com/en/quinta-da-rede-reserva-2017-431742
Quinta da Rede
Reserva 2017 $20.95
Douro, Portugal
https://www.lcbo.com/en/colchester-ridge-crew-meritage-2016-426833
Colchester
Ridge CREW Meritage 2020 $23.95
VQA Harrow, ON
To order Tourtières for pick-up in Toronto, go to noreciperequired.ca. I will also be having a pop-up event on Saturday, November 4 and Sunday, November 5 from noon to 3PM at Mess Hall, 1125 Gerrard St. E. at Leslie.
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In this episode I chat with my cousin, Alexander, who is a product consultant at the LCBO in Toronto. He LOVES Riesling, so he was the perfect person to have on to talk about all things Riesling. In the previous episode, I gave you my thoughts on the Pierre Sparr Riesling from Alsace that was this month's Wine Club selection. While Alexander and I talk about Riesling as it's made in Canada, France (Alsace) and Germany, we are tasting the 2017 Riesling from Stanners Vineyard in Prince Edward County. I bought this at my local farmers' market a few weeks ago, and since I'd just baked a Peach Pie yesterday, I figured this was a good time to open this bottle and share it with Alexander.
Here are the wines we talked about in this episode:
Wegeler Riesling Trocken 2020, Rheingau, Germany, $21.95, 12g/L of sugar Hidden Bench Estate Riesling 2019, Niagara, Ontario, $24.95, 21g/L of sugar Stanners Vineyard Riesling 2017, Prince Edward County, ON (I don't see this wine on their web site - I think it was $29)
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Please don't turn your nose up at Riesling! The wine I've chosen this month is a dry Riesling from Alsace (France.) Pierre Sparr Grande Réserve Riesling 2020, $18.95
If you can't find this exact wine, look for a Riesling from Alsace (France) that has 5-7g of sugar per Litre. This one has 6g/L. Many popular red wines are in the 4-7g/L range, in fact, the Ripasso we tasted last month had 12g/L!
This wine is pale yellow in colour and has nice viscosity. Aromas of peach, honey, honeysuckle. Mouth feel is medium bodied, citrus, minerals, med-high acidity, and dry yet juicy.
Let me know what you think! In a couple of weeks I'll be talking with my cousin, Alexander, who is a product consultant at the LCBO and who LOVES Riesling. After that, you and I will surely know more about Riesling than we ever did before.
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Here are the wines we tasted on this episode:
No Recipe Required Wine Tasting Club Selection: Louis Bouillot Perle d'Aurore Brut Rosé Crémant de Bourgogne, $27.95
Cousin Jano's other favourite sparkling wines:
Veuve Ambal Crémant de Bourgogne Grande Cuvée Brut, France (Burgundy) $23.65 De Chanceny Crémant de Loire Rosé Brut, France (Loire) $23.10 (on sale from $26.60 until August 13th) Château de Montgueret Crémant de Loire Brut, France (Loire) $26.05 Hinterland (Ontario, Prince Edward County) Whitecap (2021), Méthod Charmat, $23.25 Lighthall Vineyards (Ontario, Prince Edward County) 2022 Progression, $24.95 -
There are 2 reviews in this episode: first, I give my review of a new book by wine writer Natalie MacLean called "Wine Witch On Fire: Rising from the ashes of Divorce, Defamation, and Drinking too much." I was a beta reader for this memoir, and I've heard Natalie speak about it in person at her book launch as well as on her own podcast, The Unreserved Wine Talk Podcast with Natalie MacLean. In this episode I read a passage from her book that I found to be impactful for me, as well as giving my thoughts on the book as a whole (spoiler alert: I really liked and and recommend that you read it.)
Secondly, I give my tasting notes on this month's Wine Club selection, Monte Zovo Sa' Solin Ripasso Superiore DOC ($23.95 at LCBO.)
I'd love to hear your thoughts on this wine, as well as on Natalie's book once you get a chance to read it. You can reach me on Instagram @noreciperequired.ca, or join the Facebook group, No Recipe Required Challenge.
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Welcome to Season 4 of the No Recipe Required Podcast! We're taking a 90 degree turn, but not too far off what the podcast is about since we'll be talking about wine for the next several months. I've started a free Wine Tasting Club (free to join, you just have to buy the wine yourself) so that we can try new things and compare notes. If you want to be a guest on the podcast to talk about this month's wine, please reach out to me.
Join the FB Group to discuss this month's wine: https://www.facebook.com/groups/956452831576049
Link to the LCBO site for this month's wine: https://www.lcbo.com/en/stoneleigh-latitude-sauvignon-blanc-324228
Follow me on Instagram, my DMs are open: https://www.instagram.com/noreciperequired.ca/
And you can also reach me by e-mail at [email protected]
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In this episode, Arlene and I start by talking about how she came to be cast in the Degrassi series of kids' shows back in the '80s/'90s and then how her love and talent for Graphic Design helped her create a side gig baking artful cakes and pies. She also shares her secrets and tips for perfect pie decorating and baking, so be sure to have a pen/paper handy to take notes.
You can (and should!) follow Arlene on Instagram @Arlodesigns, or check our her web site. She also suggested we follow another pie artist, Jessica Leigh Clark-Bojin (@thepieous on IG) and one more artists - whose name she blanked on during our chat - Julie Jones (@julie_jonesuk on IG.)
If anyone tries their hand at making an artful pie, be sure to tag me and Arlene on IG.
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In this episode, Jano and I start off talking about childhood cereals, and then move into memories about beverages - both non-alcoholic and alcoholic. Hope you enjoy this gastronomical trip down memory lane.
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My cousin and I went on a trip down memory lane a while ago, talking about the comfort foods of our childhood. We were both born in the mid-'60s and grew up in the '70s. Some of the things we talk about are recipes made with canned soup (always Campbell's), things with cheese (lots and lots of cheese) and why certain foods evoke such strong memories.
This is part 1 of our conversation, which focuses on those main course dishes of our childhood like Swedish meatballs, Mac & Cheese, Cheese Fondue, Turkey Tetrazini, Creamed onions, canned peas, and a few other things.
Hope you enjoy this trip down our comfort food memory lane.
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My guest this week is an old friend (we met back in 2001!) who started as a driver for a wine agency, and then went on to become a sommelier. James Oatway works for Halpern Wine Enterprises in Toronto. He posts on Instagram under his new account, @rockandgrapes, as well as @Somm_Thing_To_Talk_About, which is the title of his upcoming podcast about wine - and he tells me a story about the origins of the logo for the podcast involving a broken bottle of wine. He's a busy guy, as he also has a music industry podcast called Tales from the Turntable.
In this episode, James shares a ton of insider information on the wine industry, how wines are priced for sale (a lot of our talk is very Ontario-specific, since that's where we both live and work,) how to choose a wine in a restaurant, the most expensive wine he's ever tasted, how (and why!) to start a wine tasting club, and so much more. He also gave me a suggestion of a wine we could taste together (details below) and he walks me though how to taste that wine and what to look for.
Majella The Musician, Cabernet/Shiraz, 2019, Coonawara, South Australia, $19.95 at LCBO/Vintages. 14.5% alcohol.
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The basis of "no-recipe" cooking is knowing how to make a sauce. Think about it - a meal is often a piece of protein with some veggies and/or starch and a sauce over top, so if you know how to make a sauce, dinner is a snap!
Guidelines:
Roux: 1 part fat (oil, butter, etc.) 1 part flour, 16 parts liquid (broth, milk, etc.) e.g., 1 Tbsp pan drippings, 1 Tbsp flour, 1 Cup broth to make a roast gravy, or 1 Tbsp butter, 1 Tbsp flour, 1 cup Milk to make a Bechamel sauce (then add 1/2 - 1 cup of grated/shredded cheese to make a Mornay sauce.)
Cornstarch slurry: mix 1 Tbsp of cornstarch with 1 cup of seasoned liquid, pour over sauteed meat/veg in a frying pan/wok, then bring up to a boil until it thickens.
Reduction: in a wide shallow pan (e.g., frying pan) reduce the cooking liquid/juices until thick. You can also add wine, vermouth, Balsamic vinegar, cream, evaporated milk, or broth/stock to the pan and then reduce. Reduction time will depend on the amount of liquid and how thick you want the sauce.
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