Gourmandee

06/18/2025

🍷 Wine Wednesday: Looking for my summer rosé! 💕
We did a blind Rhône Valley tasting and this 2024 Mas des Bressades came out on top. Pale pink, super dry, with zippy lemon and green apple vibes — no sugar, no fuss.

Swipe to see the color difference from the 2020 vintage (longer skin contact = deeper pink).

Pairs perfectly with cured meats, cheese, and sunny hangs. Got a fave rosé? Tell me below! 👇🏾

04/16/2025

🍾 Best Cava I’ve Ever Tasted!
On a recent trip to Chicago, I stopped by Pops for Champagne—a killer bar with a serious by-the-glass list. As I was sipping away, a gentleman next to me offered me a pour and said, “This is my family’s cava.”

👀 Wait, what?!
Cue Mas Via Gran Reserva Brut 2000 by Mestres... and WOW.
Honey, brioche, elegance for days. I'm still thinking about it.

If you ever spot this bottle—grab it. And invite me over. 😆✨

04/14/2025

Rack of lamb...seasoned with salt, pepper and dried rosemary. Pan seared in a cast iron pan then finished off in the oven. Perfect.

03/19/2025

https://torontolife.com/food/reyna-owner-nick-laborie-running-a-restaurant-in-united-states-america/

03/18/2025

Sunday 'tea' with some wonderful editors was a treat! Everyone brought some yummy treats like Mini quiche, rhubarb scones, biscuits, an all Canadian cheese board, home made vanilla ice cream, baked apple, kale and garden salad, fruit crumble... I think I'm forgetting a few things but I look forward to getting together again!

03/10/2025

I finally started using my wok and made this yummy beef fried rice for my sister. I used brown rice, some veggies that were in my fridge - cauliflower, mushrooms, red bell peppers - and cut up a small picye of a ribeye into chunks. Sometimes I forget how simple dishes can be so so good! 😋

02/19/2025

Because food really is medicine

01/22/2025

I opened up this 2021 Coudoulet de Beaucastel Côtes-Du-Rhone white wine on the weekend and I feel it deserves a place in your cellar. Not necessarily to collect, but it was so enjoyable that I ended up finishing the bottle over 2 days. It has mild acidity with notes of peach, honey, a bit of citrus, and is medium bodied with smooth tannins. So well balanced! It pairs well with cheese and charcuterie as well as fish and poultry. I paired it with trout for dinner then cornish hen the next day. Delish! This southern Rhone is a blend of 30% Bourboulenc, 30% Marsanne, 30% Viognier and 10% Clairette.

10/18/2024

Have you ever eaten good food at an airport? My visit to One Flew South in the Atlanta airport was unforgettable! I had no idea upscale dining could be found at an airport. One Flew South Restaurant & Sushi Bar has great food and wine. They even have a DRC on their wine list. Full story can be found on the blog! I can't wait to go back to the Atlanta airport! It's a vibe!

Here are the dishes we enjoyed:

1. Trout Croquettes
2. Hamachi Crudo
3. Pork Belly and Potstickers
4. Smash Burger

09/27/2024

Is this a new trend?

03/10/2024

https://www.foodandwine.com/pasta-noodles/pasta-carbonara/carbonara-recipes?taid=65e4eccb05861200017070dd&utm_campaign=foodandwine&utm_content=link&utm_medium=social&utm_source=facebook.com

Traditional Italian pasta carbonara is creamy, rich, and hearty. These carbonara recipes span the classic version with spaghetti, bucatini, and linguine, plus variations that add herbs, spinach, clams, caviar, sun dried tomatoes, peas, and more.

03/05/2024

My first attempt at green shakshuka! I've only tried the red version of this dish after trying it at one of Ottolenghi's restaurants in London, UK. Since I'm trying to incorporate more vegetables into my diet, I found a green version of this dish that I wanted to try.

Shakshuka is traditionally made with eggs poached in tomatoes, peppers, onions and spices. The green version poaches eggs in herbs, spices and a variety of green vegetables. I decided to use leeks, brussels sprouts, spinach, shallots, a bit of garlic, and eggs of course then I topped it off with avocado and cilantro. Is it green enough? 😋