This is a dish with bison tenderloin and caribou sausage, with a merlot mushroom reduction, topped with truffle butter. It was very good. We didn't have any wine, though...we drank too much during the tours already, and we still had to play bridge!
Wednesday, June 20, 2007
Penticton Winery Tours
I just got back from my short vacation in Penticton. Apart from the main event (bridge), I went to tour a few winery and had lunch at a restaurant at the NK'Mip winery. Here is a dish I had:
This is a dish with bison tenderloin and caribou sausage, with a merlot mushroom reduction, topped with truffle butter. It was very good. We didn't have any wine, though...we drank too much during the tours already, and we still had to play bridge!
This is a dish with bison tenderloin and caribou sausage, with a merlot mushroom reduction, topped with truffle butter. It was very good. We didn't have any wine, though...we drank too much during the tours already, and we still had to play bridge!
Saturday, June 9, 2007
Anchovies fried rice
It's been a while since I have updated my blog, and my next entry may not come for a while as I will be away for a week...never knew that having a blog is such a responsibility.
Anyway, I had this idea that anchovies are very similar to the Chinese "salted fish" that is commonly used to flavor fried rice, so I gave it a try. It actually worked very well. Okay, there is nothing fancy, it's just a little experiment.
Anyway, I had this idea that anchovies are very similar to the Chinese "salted fish" that is commonly used to flavor fried rice, so I gave it a try. It actually worked very well. Okay, there is nothing fancy, it's just a little experiment.
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