Sweet, creamy polenta is enriched with Bennington, Vermont’s Maplebrook Farm Whole Milk Ricotta and fills garden fresh peppers. Nestled into a mixture of summer vegetables, spicy Italian sausage, and deeply flavored marinara sauce these peppers are a treat to serve friends or family. Perhaps some crusty bread to help sop up the sauce is all you need to accompany this one-dish meal. A spicy, full-bodied Shiraz would stand up to the range of deep flavors. Schooners of American India Pale Ale would play off the spicy notes of the sausage as well as the cheesy polenta. Continue reading
When the weather is hot we all want something that can be put together without much effort, but takes advantage of the season’s best ingredients. This recipe use some of the garden’s bounty; if you are a gardener that means, what am I going to do with all these vegetables? They’re taking over. Layered like a lasagna, but containing no pasta, it is light to suit the seasonal heat, yet still rich with fresh cheese and a sharply flavored topping. This one-dish meal pairs well with a toasty loaf of garlic bread and some mixed greens.
Try a crisp, Sauvignon Blanc. The acidity, citrus quality, and herbal tones will compliment the garlic and roasted red peppers. American Amber Ale has just the right sweetness and spice to work with the vegetables and cheeses. Continue reading
Blintzes are another of the great foods originating in Eastern Europe. A blintze is a thin, unleavened pancake, similar to a crêpe, but more somewhat more substantial. Some sources refer to the pancake, before it is filled, as bletlach, and blintz after it has been filled. A blintz (or bletlach) differs from pancakes of a similar name, blini, which use yeast as an aerating agent. Blini can be made from almost any grain, though they are more often made with buckwheat flour. In North America, blintzes have come to be associated with Jewish fare, particularly around the holidays. Continue reading