Recipes to try for December

Gourmet Grilled Cheese

1. Spread 1 tsp honey an a slice of multi-grain bread. Top with 1/4 cup grated aged cheddar, thinly sliced red onion and apply. Top with another 1/4 cup grated cheddar, then sandwich with another bread slice. Brush top and bottom with 1 tbsp melted butter. 
2. Heat a large non-stick frying pan over medium. Cook, flipping halfway through, until bread is golden brown and cheese is melted (6 min)

Pair this with a easily made parsley salad and a local Riesling (i.e. Inniskillin Late Autumn Riesling, Ontario)

Hint: try a different kinds of fruit / vegetable every time

Tofu Okonomiyaki (豆腐 お好み焼き)

1. Stir 1 cup all-purpose flour with 1 tsp each baking powder and sugar and 1.2 tsp salt in a bowl. Whisk 6 eggs with 2 tbsp water in a large bowl. Whisk in flour mixture until just combined, then stir in ~ 400 g coleslaw mix and 2 chopped green onions.
2. Cut 350 g firm tofu in half horizontally and lengthwise into 1/4-in. slices. Combine 2 tsp miso paste with 2 tsp dark sesame oil and rub on both sides of tofu slices.
3. Heat a large ovenproof frying pan over high. Add 1 tbsp canola oil, then arrange tofu slices on the bottom of the pan Cook just until golden (2 - 3 min). Flip tofu, then pour egg mixture overtop (step 1). Smooth top and cook for 2 min. 
4. Transfer to preheated 350 F oven. Bake until sides are golden and egg mixture is set (20 - 25 min)
5. Run a spatula around the edges to loosen and flip onto a plate. Serve with your favorite sauce. 

Add sushi ginger to make this dish more oriental

Pair this with a veggie-friendly wine since tofu is the main character (i.e. Chateau de Cleray Muscadet Sevre et Maine, France)

Hint: replace tofu with other ingredients like pork or beef to obtain an Osaka taste

2 other bottles that interest me recently:

• Alvaro Palacios Camins del Priorat, Spain: a superb blend of garnacha, carinena, cabernet sauvignon and syrah
  

• Cusumano Jale Chardonnay, Italy: fresh and crisp