Syrah, Sirloin Steaks and Summer Pudding - The Globe and Mail in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Aug 7th 2009 12:00PM
Filed under: In Sixty Seconds
- Could the Earl Grey MarTEAni become the next classic cocktail?
- In honor of "Julie & Julia," a look into the culinary highlights and lowlights of ten culinary films.
- Move over, haggis! A Glasgow restaurant claims to have invented chicken tikka masala, and the city wants to make it a local delicacy.
- Leftover sirloin steak? Turn it into part of a tasty salad.
- If looking for wine off the beaten path, investigate quirky LCBO selections such as Vignamaggio Suhaili Syrah 2006, Puglia, Italy and Concha Y Toro Winemaker's Lot No. 11 Riesling 2007, Chile.
- Vancouver's Le Crocodile offers the classic French cooking many restaurants have left behind.
- Backyard barbecues don't have to entail mountainous piles of food; they can be enjoyed bite-sized.
- A dish to "encapsulate the best of British cooking": summer pudding.
- Summer means fresh salads, but are the fast-food versions from spots like Swiss Chalet and Pizza Hut actually healthy?
Tags: barbecue, earl grey, EarlGrey, marteani, pizza hut, PizzaHut, sirloin steak, SirloinSteak, summer pudding, SummerPudding, swiss chalet, SwissChalet, The Globe and Mail, TheGlobeAndMail, tikka masala, TikkaMasala
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