No Recipe Required with Lesley Taylor

This is a companion episode to go along with my most recent Substack Newsletter on How To Choose A Wine. If you're a subscriber, that would have been in your inbox on Tuesday morning. It's free to subscribe and I write content about food, wine, cooking, baking, and home economics.

In the newsletter, I recommended four wines - all Cabernet Sauvignon - from four different regions. So I thought it would be a good follow-up to taste the wines and give you my reviews.

Here are the wines in the order I reviewed them:

Submission Cabernet Sauvignon, California, $19.95 (on sale for $17.95 at the LCBO until the end of April) 14.5% / 7g/L

Peter Lehmann The Barossan Cabernet Sauvignon 2022, South Australia, $20.95 14.5% 4g/L

Zuccardi Q Cabernet Sauvignon 2021, Mendoza, Argentina, $20.95 14% 3g/L

Santa Carolina Reserva de Familia Cabernet Sauvignon, Maipo Valley, Chile, $19.95.

Follow me:

web site: Noreciperequired.ca

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Facebook: No Recipe Required

e-mail: cook @ noreciperequired.ca

This is a cross-over episode with content from my most recent Substack newsletter. If you're not already subscribed and following me there, here is the link.

The two Syrah/Shiraz wines I'm talking about in this episode are:

François Villard L'appel des Sereines Syrah 2020, Saint-Michel-sur-Rhône, France ($22.95 at the LCBO,) 13% ABV, 3g sugar/L.

Thompson Estate Four Chambers Shiraz 2021, Margaret River, Western Australia ($21.25 at the LCBO, on sale, regularly $24.95) 14.2% ABV, 3g sugar/L.

You can also follow me on Instagram, Facebook, and my new website. My e-mail address is "cook at noreciperequired dot ca."

Here's the link to subscribe to my weekly newsletter on Substack (contrary to what I said in the episode, there is no "dot CA" in my account name there): https://substack.com/@noreciperequired

Thanks for listening and supporting me for the last 3 years!

Michel Gassier - ⁠Nostre Païs⁠ $21.75

Michel Gassier - ⁠Fleur de Syrah⁠ $22.95

Xavier Vignon - ⁠Côtes du Rhône⁠ $17.95

Xavier Vignon - ⁠Lirac ⁠(Grenache/Syrah) $20.75

Xavier Vignon - ⁠Châteuneuf-du-Pape⁠ $72.95

Grant Burghe - ⁠The Holy Trinity⁠ $41.95

Past episodes mentioned in this episode:

Splurge Worthy Wines (part 1) - ⁠Bonus Ep. 3⁠

Splurge Worthy Wines (part 2) - ⁠Bonus Ep. 4⁠

Splurge Worthy Wines (part 3) - ⁠Bonus Ep. 5⁠

⁠Family Holiday Recipes⁠

S4.E3. ⁠Sparklers with Cousin Jano

Merry Christmas!

https://www.lcbo.com/en/gerard-bertrand-pollinat-syrah-29506 ⁠

Gerard Bertrand

Pollinat’ Syrah $15.95

Sud de France

⁠

https://www.lcbo.com/en/quinta-da-rede-reserva-2017-431742⁠

Quinta da Rede

Reserva 2017 $20.95

Douro, Portugal

⁠

https://www.lcbo.com/en/colchester-ridge-crew-meritage-2016-426833⁠

Colchester

Ridge CREW Meritage 2020 $23.95

VQA Harrow, ON

To order Tourtières for pick-up in Toronto, go to ⁠noreciperequired.ca⁠. I will also be having a pop-up event on Saturday, November 4 and Sunday, November 5 from noon to 3PM at Mess Hall, 1125 Gerrard St. E. at Leslie.

Please don't turn your nose up at Riesling! The wine I've chosen this month is a dry Riesling from Alsace (France.) Pierre Sparr Grande Réserve Riesling 2020, $18.95

If you can't find this exact wine, look for a Riesling from Alsace (France) that has 5-7g of sugar per Litre. This one has 6g/L. Many popular red wines are in the 4-7g/L range, in fact, the Ripasso we tasted last month had 12g/L!

This wine is pale yellow in colour and has nice viscosity. Aromas of peach, honey, honeysuckle. Mouth feel is medium bodied, citrus, minerals, med-high acidity, and dry yet juicy.

Let me know what you think! In a couple of weeks I'll be talking with my cousin, Alexander, who is a product consultant at the LCBO and who LOVES Riesling. After that, you and I will surely know more about Riesling than we ever did before.

No Recipe Required Wine Tasting Club Selection: Louis Bouillot Perle d'Aurore Brut Rosé Crémant de Bourgogne, $27.95

Cousin Jano's other favourite sparkling wines:

• Veuve Ambal Crémant de Bourgogne Grande Cuvée Brut, France (Burgundy) $23.65
• De Chanceny Crémant de Loire Rosé Brut, France (Loire) $23.10 (on sale from $26.60 until August 13th)
• Château de Montgueret Crémant de Loire Brut, France (Loire) $26.05
• Hinterland (Ontario, Prince Edward County) Whitecap (2021), Méthod Charmat, $23.25
• Lighthall Vineyards (Ontario, Prince Edward County) 2022 Progression, $24.95

There are 2 reviews in this episode: first, I give my review of a new book by wine writer Natalie MacLean called "Wine Witch On Fire: Rising from the ashes of Divorce, Defamation, and Drinking too much." I was a beta reader for this memoir, and I've heard Natalie speak about it in person at her book launch as well as on her own podcast, The Unreserved Wine Talk Podcast with Natalie MacLean. In this episode I read a passage from her book that I found to be impactful for me, as well as giving my thoughts on the book as a whole (spoiler alert: I really liked and and recommend that you read it.)

Secondly, I give my tasting notes on this month's Wine Club selection, Monte Zovo Sa' Solin Ripasso Superiore DOC ($23.95 at LCBO.)

I'd love to hear your thoughts on this wine, as well as on Natalie's book once you get a chance to read it. You can reach me on Instagram @noreciperequired.ca, or join the Facebook group, No Recipe Required Challenge.

Join the FB Group to discuss this month's wine: https://www.facebook.com/groups/956452831576049

Link to the LCBO site for this month's wine: https://www.lcbo.com/en/stoneleigh-latitude-sauvignon-blanc-324228

Follow me on Instagram, my DMs are open: https://www.instagram.com/noreciperequired.ca/

And you can also reach me by e-mail at cook@noreciperequired.ca

You can (and should!) follow Arlene on Instagram @Arlodesigns, or check our her web site. She also suggested we follow another pie artist, Jessica Leigh Clark-Bojin (@thepieous on IG) and one more artists - whose name she blanked on during our chat - Julie Jones (@julie_jonesuk on IG.)

If anyone tries their hand at making an artful pie, be sure to tag me and Arlene on IG.

In this episode, Jano and I start off talking about childhood cereals, and then move into memories about beverages - both non-alcoholic and alcoholic. Hope you enjoy this gastronomical trip down memory lane.

My guest this week is an old friend (we met back in 2001!) who started as a driver for a wine agency, and then went on to become a sommelier. James Oatway works for Halpern Wine Enterprises in Toronto. He posts on Instagram under his new account, @rockandgrapes, as well as @Somm_Thing_To_Talk_About, which is the title of his upcoming podcast about wine - and he tells me a story about the origins of the logo for the podcast involving a broken bottle of wine. He's a busy guy, as he also has a music industry podcast called Tales from the Turntable.

In this episode, James shares a ton of insider information on the wine industry, how wines are priced for sale (a lot of our talk is very Ontario-specific, since that's where we both live and work,) how to choose a wine in a restaurant, the most expensive wine he's ever tasted, how (and why!) to start a wine tasting club, and so much more. He also gave me a suggestion of a wine we could taste together (details below) and he walks me though how to taste that wine and what to look for.

Majella The Musician, Cabernet/Shiraz, 2019, Coonawara, South Australia, $19.95 at LCBO/Vintages. 14.5% alcohol.

In this episode I chat with Dr. Robby Cooper, (@RealDrRobby on Twitter) a professor at Washington State University, about his love for BBQ (bar-b-que barbecue?), particularly Kansas City Style. It's a fun chat about different styles of BBQ, how to build your own smoker (or convert your gas BBQ into a smoker,) his love of Letterkenny, and the Bills vs. Chiefs.  Here are Robby's recipes for the rub, the sauce, and the cheesy corn bake:

Bobcat BBQ Rub

• 1/2 cup Salt
• 1/2 cup Turbinado sugar
• 1/4 cup Brown sugar
• 3 Tbsp Paprika
• 1 1/2 Tbs Garlic powder
• 1 Tbsp Onion powder
• 1 Tbsp Thyme
• 1 Tbsp Cumin
• 1 Tbsp Chipotle powder
• 2 tsp Cayenne
• 1 tsp Habanero powder
• 1 tsp nutmeg

Betelgeuse BBQ Sauce

• 64oz Ketchup
• 32oz Molasses
• 1 cup Apple Cider vinegar
• 2 Tbsp Garlic powder
• 2 Tbsp Onion powder
• 2 Tbsp Paprika
• 2 Tbsp Chipotle powder
• 2 tsp Allspice
• 2 tsp Cinnamon

Jack Stack Barbecue Cheesy Corn Bake

• 2 Tbsp butter
• 4 tsp AP flour
• 1/4 tsp garlic powder
• 3/4 cup milk
• 6oz Sharp cheddar, shredded
• 3oz cream cheese, cubed
• 30oz frozen corn, thawed
• 3oz diced ham (optional)

Preparation: In a large saucepan over medium heat, melt the butter, then stir in the flour (this makes a roux!) and the garlic powder. Add the milk, and whisk/stir over low heat until the mixture thickens. Add the cheddar and cream chesses, and stir until melted. Add the corn (and ham, if using,) then transfer the entire mixture to a 2-qt, oven-safe baking dish. Bake at 350F for 45 minutes.

You can follow Al on Twitter @pftw. His podcasts are Yes We Are Open (profiling small businesses,) Shop Talk (latest news and trends in the payments industry,) and The Produce Stand (a Letterkenny podcast.) All links are to Google Podcasts, but you can find Al's podcasts on every platform.

If you've had good or bad experiences with Meal Prep Boxes, I'd love to hear about them! You can DM me on Instagram, or e-mail me at cook@noreciperequired.ca.

You can follow Susie on Instagram and listen to her podcast on the usual platforms.

Trying to demystify and simplify making sourdough bread at home. The recipe and method I follow is adapted from King Arthur Baking and once I switched to this method, I've never gone back to more complicated methods. I'll post photos over on my Instagram page. If you have questions you can DM me there, or by e-mail at "cook @ noreciperequired dot ca."

Timing: the morning before you want to bake, measure out 100g of starter, add 100g of flour and 100g of water into a large jar. Cover and let it sit at room temperature all day. Then, around 6 or 7PM mix the dough, which will then be baked around 2-3PM the next day (or even the day after.)

Ingredients:

• 600g flour (I use bread flour, but all-purpose flour is OK, too)
• 18g (1Tbsp) Kosher salt
• 400g (or mL) room temperature water
• 227g fed and bubbly starter, 50/50 ratio of flour to water

Mix all ingredients, cover and let rest for 1 hour. Pull the far edge of the dough ball over the top towards you, turn the bowl 1/4 turn, pull the next side up and over. Do this 4 times in total so that all 4 sides have been pulled over. Cover and let rest another hour. Repeat this process 2 more times (for a total of 3 times.)

Put the dough into an air-tight container in the fridge overnight, or up to 2 days.

The morning of the day you want to bake, take the dough out of the fridge and leave it covered at room temperature for 2-3 hours. Turn the dough out onto a lightly floured surface and stretch it out into a square (for a round loaf) or rectangle (for an oval loaf.) Don't flour the top of the dough, you want the side facing up to be sticky. Pull the edges one at a time towards the middle and stick them together. This is to build surface tension on the top of the loaf (which is currently on the bottom/underside.) Flip the dough over and continue to pull it under itself so that it is nice and tight and in the shape you want. Cover it with a bowl and let it rest for 30 minutes.

Line a bowl, colander or banneton with a clean, smooth kitchen towel (I prefer linen.) Flour it well, all up the sides. Turn the loaf, seam side up (smooth/top side down) into the floured proofing container. Cover loosely with plastic (or in a plastic bag) and leave to proof for 2-3 hours at room temp. If you're not going to bake this right away, you can put it in the fridge up to 24 hours. You'll have to take it out about 2 hours before baking to let it come to room temperature.

Preheat your oven to 500F with a large pot/lid inside (I use my Le Creuset French Oven, but any sturdy pot will do) for 40-60 minutes. Turn your loaf out of its proofing container onto a piece of parchment paper and brush off the excess flour. Score the loaf lengthwise, about 2-3 inches from centre (for an oval loaf) or in a cross pattern for a round loaf. Lift the loaf by the parchment paper and carefully lower it into the pre-heated pot and put the lid on. Put the pot in the oven and reduce the temperature to 450F.

Set your timer for 45 minutes. After that time, remove the lid from the pot and continue baking for another 15 minutes. The loaf will develop more colour during this time, but the shape/size of the loaf is already set by then.

Turn off the oven, crack the oven door a few inches and let the loaf rest inside for 30 minutes. Remove and let cool on a rack for another 30-60 minutes (or up to 2-3 hours) uncovered, before slicing/serving. Once completely cool, can be frozen whole or sliced.

Enjoy!

This is the continuation of my chat with Hilary talking about Merlot - this time from France, and I continue talking about Cabernet Sauvignon - this time from Chile. We hope you enjoy this episode and (spoiler alert!) there will also be a Part 3 where we ramble on some more about wine in general.

If you want to taste along with us, here are the wines we selected:

Chombart & Speck Cave Mystère Merlot 2018, Bordeaux, France [LCBO $19.95]

Arboleda Cabernet Sauvignon 2018, Aconcagua Valley, Chile [LCBO $19.95]

Stay tuned for Part 3 coming next week where we talk about how these wines tasted 3 days later!

Noble Vines Collection, 181 Merlot, Lodi, California $19.95 in Ontario at the LCBO (your prices may vary)

Chateau Tanunda, Grand Barossa Cabernet Sauvignon, 2019, $22.95 in Ontario at the LCBO (your prices may vary)

Be sure to tune in next week for our second wines: Hilary's Merlot and my Cabernet Sauvignon.

I was recently interviewed by my friend and fellow podcaster, Susie Miles (Cooking and Convos) for her podcast, and she graciously agreed to cross-post our conversation here, on my podcast.

In this Bonus Episode, you'll learn a little (lot?) about me, my journey in cooking, my favourite things to cook, my favourite wines, and where I see my future in the food/wine and podcasting worlds.

You can follow me on Instagram @noreciperequired.ca, or join my Facebook group, or if you'd like to contact me directly, you can e-mail me at cook@noreciperequired.ca.

Thanks for listening!

You can follow Julie on Instagram (@rustichella_) or check out her web page (rustichella.ca) You can also visit her booth at the Spring One Of A Kind Show at the Enercare Centre at Exhibition Place in Toronto. The show runs from March 30 to April 3. You can also find Julie's products at The Side Kitchen (Leslieville, east-end Toronto) and Artemesia Cheese and Fine Food in Flesherton, ON (S/W of Collingwood.)

You can follow Chef Dennis on his blog Ask Chef Dennis, or on Instagram, (@chefdennistravels) and Twitter (@askchefdennis).

And if you want to see the mussels I made, check out my Instagram page (@NoRecipeRequired.ca) or my Facebook Group (No Recipe Required Challenge.)

Jennifer Buccino (Twitter: @JenniferBuccino and IG: @jenniferbuccino) has been practicing as a registered dietitian for over 20 years. Over this time she has held many exciting positions including working as a clinical dietitian and educator at SickKids, provincial project manager Dairy Farmers of Canada, instructor and curriculum developer at Ryerson University, National Lead, Member Experience and Regional Executive Director for Dietitians of Canada, and now Senior Manager of Volunteer engagement at Diabetes Canada. She has also supported many families in the Halton region in her former private practice BeanSprout nutrition.

Jennifer is passionate about healthy living. She runs, bikes, swims and skis and occasionally does the odd recreational triathlon. Jennifer aims to raise her 2 kids to be curious eaters, develop a good attitude towards all foods, and experience the full enjoyment of the foods they eat and the activities they engage in. 

You can follow Stephanie in Instagram (@stephbelding) and Twitter (@stephbelding) and her full bio is on IMDB.

Salted chocolate creme tart (click the link)

Instagram: @healtoronto

Facebook: Healthy Eating Active Living

Website: HEAL-nutrition.com

This week, my guest is Mike Wilner (@Wilnerness on Twitter) a baseball writer for the Toronto Star, host of the weekly Deep Left Field Podcast (@DeepLFPodcast on Twitter,) and former Blue Jays play-by-play broadcaster. Mike and I talk about what it's like to eat on the road as a member of the media, traveling with the team, how the ballplayers eat, and why he (and I) like to check out grocery stores when we travel.

In this episode I speak with David Antsis, the owner/operator of County Casual Tours in Prince Edward County, Ontario. He tells us about his favourite spots for drinks and food in The County. We even have a Zoom bomb from a mutual friend of ours (who was also a previous co-host on this podcast.) We talked about so many different locations for wine, beer and cider, and even a couple of restaurants!

I hope I was able to capture them all here:

Wineries:

· Sugarbush

· Half Moon Bay

· Stanners

· Karlo Estates

· Traynor Family Vineyards

· Lighthall Vineyard

Breweries / Cideries:

· Gillingham

· Slake

· Stock & Row

Restaurants:

· Bocado (PIcton)

· Bermuda (Bloomfield)

· JK Fries (Hillier)

Non-County Wine & Beer:

· High Park Brewery (Toronto)

· Lost Craft Brewery (Toronto)

· WineOnline.ca

· Quinta do Convento (Douro, Portugal)