I'm a little bit excited today. I'm a beginning food writer, and though I've recently sold a few food articles to The Cape Cod Times, today's story is finally long enough to make it onto their web site. Check it out, if you want a few new braising recipes. One is for Lamb Shanks, from the chef at The Roo Bar, in Chatham. There's also a great braised salmon recipe from the Molly Stevens All about Braising cookbook. It's a delicious mix of flavors, Pinot Noir, bacon, and leeks.
Next time I make this, which will be soon, I think I'm going to use the Wolf Blass Shiraz instead of Pinot Noir. I recently tried Wolf Blass and Greg Norman, both Australian wines, and the Wolf Blass won, hands down. It is a light, fruity, smooth wine, that I think would go beautifully with the salmon. It is also inexpensive, about $8.99 or so.
Pam! My mouth is TOTALLY watering and it's 8:30 in the a.m. Sounds wonderful! And congrats for such a nice article!
Posted by: stephanie | February 24, 2005 at 09:41 AM