Once the celebrations for St. Patrick's Day have finished, we begin planning our Spring menus - have already enjoyed some delicious braised lambshanks with creamy 'squashed potatoes'. Our newest white wine, an Italian Verdiccio, is currently being profiled with much enjoyment. A light, 'green' wine perfect with fish, chicken, and any vegetarian entree. This week we also baked a luscious Lemon Cake, with 3 thinly sliced lemons boiled until soft, then blitzed in the food processor to be part of the wet ingredients in a cake batter. I have to admit, it is heavenly, and can't wait to try it with oranges. We also tried the "perfect asparagus' recipe profiled by the Cake Boss - tender asparagus stalks, trimmed and placed on a baking sheet, sprinkled with salt & pepper, a dusting of fresh parmesan, and then bread crumbs. Into the oven for 10-12 mins. and then under the broiler to brown the breadcrumbs. Fantastic! We served it with salmon and a little hollandaise sauce, along with some roasted winter root vegetables, and everyone cleaned their plates. Amazing how a little sunshine can stir the creative juices!
I'm off to Fredericton today and hopefully will have an chance to check out Market Square to see what's available from local growers & farmers to add to our table.
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