February's Eat This! Drink That!
FEBRUARY’S EAT THIS! DRINK THAT!
Delicious comfort food pairings that will encourage you to stay in!
At this point in winter, we’re in full hibernation mode. Luckily for us, February is full of national food holidays that perfectly match what we’re craving: comfort food!
Check out some of our favourite casual food recipes and the assortment of wines that complement them.
February 3 is National Tater Tot Day!
February 7 is National Fettuccine Alfredo Day!
February 9 is National Pizza Day!
February 27 is National Chili Day!
Elegant and refined with floral notes and hints of honey and bread on the finish.
This wine has an intense bouquet of fruits such as apple, melon and citrus, matched well with more delicate mineral aromas.
A delicious taste with good warm texture and soft fruit, cherry, black currant and plums.
Bright and intensely flavoured blend with a smooth palate. Flavours of plum and ripe berry.
Tater Tot Poutine
Author: Kudos Kitchen by Renee
Wine pairing: Riondo Collezione Garda
Serves: 4 Prep Time: 10 Minutes Cook Time: 35 Minutes
- 1 package frozen tater tots
- 1 tablespoon olive oil
- 1 cup gravy (homemade or store-bought)
- 3 ounces chopped ham
- ½ cup shredded Swiss cheese
- ½ cup shredded cheddar cheese
- salt and pepper to taste
- ½ cup chopped scallions
Preheat oven to 425 degrees. If using a cast-iron skillet, heat skillet in preheated oven for 10 minutes.
Brush the inside of the hot skillet (or the base of a baking sheet or casserole dish) with oil. Add the frozen tater tots in an even layer to the pan.
Season with salt and pepper to taste.
Bake in a preheated oven for 20-25 minutes.
Remove and top with the ham, gravy, and shredded cheeses.
Return to the oven until the cheeses have thoroughly melted.
Remove the poutine from the oven and top with the scallions. Serve hot.
Author: All Recipes
Wine Pairing: Toil and Tears Chardonnay
Serves: 6 Prep Time: 0 Minutes Cook Time: 20 Minutes
- 24 ounces dry fettuccine pasta
- 1 cup butter
- 1.5 cups heavy cream
- Salt and pepper to taste
- 1 dash garlic slat
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Author: Taste of Home
Wine Pairing: Rione dei Dogi Sangiovese Riserva
Serves: 2 pizzas (3 servings each) Prep Time: 25 Minutes + Rising Cook Time: 25 Minutes
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon sugar
- 1- ¼ cups warm water
- ¼ cup canola oil
- 1 teaspoon salt
- 3- ½ to 4 cups all-purpose flour
- ½ pound ground beef
- 1 small onion, chopped
- 1 can (15 ounces) tomato sauce
- 3 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 medium green pepper, diced
- 2 cups shredded part-skim mozzarella cheese
- Any other our your favourite pizza toppings!
In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
Bake at 400° for 25-30 minutes or until crust is lightly browned.
Author: The Wholesome Dish
Wine pairing: Vive la Revolution Red Blend
Serves: 6 Prep Time: 5 Minutes Cook Time: 25 Minutes
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 ½ tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper* -optional
- 1 ½ cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.