The Cure - March 2013

Welcome to the March edition of The Cure.

This month The Cure aims to help you with that last push into Spring. We start with a classic recipe from Fred we know you'll love, perfect for this time of year. Then Alanna McIntyre returns with her great wine pairing suggestions. She was missed! Next we hear from Leslie Phillmore, foodie and mother of two, who suggests how you and your kids can enjoy food shopping together. The Culinary Pride is a homerun this month, and last, we finish with info about great new products at the shop.

Thanks again for reading The Cure. Please stay tuned for some amazing news coming from Ratinaud in the next few months. We have some exciting new things coming and this Spring is going to be fantastic!

Rabbit stew (with white wine and vegetables)

By Frédéric Tandy

Rabbit stew optimizes late winter/early spring eating in France. My Grandmother and Mother used to always make it around this time of year when I was a kid. It’s simple and so tasty. For substitutions try pasta instead of potatoes and skinless chicken legs and thighs instead of the rabbit. Like any stew, I suggest making this recipe one to two days before, the flavour will only get better and better.

Prep time: 45 minutes (approx.)
Cooking time: 90 minutes (approx.)
Serves 6

What you'll need
  • 1 Rabbit cut (Ask us to order your rabbit and prepare it for you)
  • 6 – Slices of Ratinaud pancetta (cut into lardon)
  • 45g – Butter
  • 1/2L – White wine
  • 200g – Button mushrooms (sliced)
  • 4 – Carrots (peeled and cut into chunks)
  • 6 – Medium Yukon Gold potatoes (quartered)
  • 1 – Bay leaf
  • 4 – Garlic cloves (crushed)
  • 1 tbsp – Dijon mustard
  • Water 
  • Salt & Pepper
How to do it
  1. Melt the butter in a pot on medium heat. Sear the rabbit for about 5 minutes on each side until golden brown. Don’t forget to add the lardon!
  2. Deglaze with white wine and reduce by half then add enough water to cover the meat. Cook for an hour on medium heat.
  3. Add the mushroom, carrots, potatoes, garlic and bay leaves. Cook for another 30 minutes.
  4. The dish is ready when the meat starts to fall apart and the vegetables are cooked. When you’re at this point, remove them and set aside.
  5. Reduce the sauce by three quarters and finish with the mustard, salt and pepper to taste.

Wine pairing for Rabbit stew

By Alanna McIntyre, Bishop's Cellar

The sommelier suggests 
With this dish, as with most foods, there is no absolute “right” wine pairing. Ultimately, you have to drink what you enjoy. I can say, however, that some wine and food pairings have a particular synergy that just takes the whole dining experience to another level of delicious! I am going to try this dish out with two completely different wines to see what best suits my mood.   

Seeing as white wine is used in the recipe, I'll pick up a bottle to cook with and enjoy the rest with the dish. I am going to go with the 2009 Gustave Lorentz Pinot Gris, Alsace, France. Though it is the same grape as the more popular Pinot Grigio from across the border, French Pinot Gris and Italian Pinot Grigio couldn’t be more different. I generally find Pinot Grigio to be really light, neutral, simple - fine as an aperitif or quaffing on a hot summer’s afternoon, but it hardly has enough going on to compliment a flavour filled rabbit stew with a kick of Dijon mustard. The best Pinot Gris tend to come from Alsace and are pleasingly aromatic with a rich and creamy texture, lots of fruit and just a suggestion of sweetness all while staying bright and fresh.    

For the red wine lovers out there, I am suggesting a unique wine from Southern France’s Languedoc Roussillon region. The 2009 Domaine Hegarty N3, Minervois, France is a blend of Syrah, Carignan and Mourvedre. The wine has a layered nose of dark fruits, dried herbs and peppery notes. The palate shows great balance of fruit, herbs, licorice and spices with good acidity and mild tannins. Not only does this wine have personality, but you can feel good about drinking it, as it is made based on organic and biodynamic principles that respect the ecosystem.

Alanna McIntyre is the Retail Manager - Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.

Learn about food with your kids

By Leslie Phillmore 
From day one, parents worry about what is going in their child’s mouth – Are they eating enough? Are they eating the right things? What if they will only eat frozen peas? 
As a parent of two boys, food is something I think about every day – from what I have to prep for dinner before we dash out the door again for activities to what groceries need to be picked up. However, as the boys have gotten older (they are now 7 and 9), I’ve realized that for us, food is more than just what we put in our mouths: it’s part of the things we enjoy together as a family. Things like going together to buy produce, meat, bread, or a treat for lunch, chatting to the people at the market stands or shops that we regularly visit. The boys have not only learned life skills like how to interact politely with vendors, but about the importance of getting to know the people selling the food we eat. For instance, they've learned to ask questions about how something is made or what part of the cow it comes from. And because we have included them in more than just the eating part, I think food has become for them more than just what goes in your mouth: it is a social, fun experience, something to learn about and enjoy. 
So try short trips to interesting local stores with your kids. In doing so, food will have benefits beyond what you feed them.
Leslie Phillmore is a professor at Dalhousie University, a wife, mum of two boys, and a wanna-be foodie. Please follow her on Twitter!


Culinary Pride

Steve used our Guanciale to make this beautiful Bucatini all'amatricana and then send in this stunner of a photo. Doesn't that look great? Thanks Steve!

Bucatini all'amatriciana

Please keep the photos coming gang!
Frédéric & Tom


Happening at Ratinaud

By Tom Crilley

T-Shirts, Classic mustards and new Kitchen Table dates 

Ratinaud T-Shirt available! - Want to show off M. Cochon to your friends? Now you can! As of last weekend we finally got some Ratinaud merch. Our new T-Shirts are 100% cotton and absolutely top quality. Sizes are S, M, L, XL, lady T's and are available now for $25 at the shop. We predict they'll be the cutting of style this Spring!

Queen Mary Mustard - We're very proud to announce the perfect mustard to compliment our products, Queen Mary Mustards. Made by hand at Summer Kitchen in Toronto, Mary Fabiano developed all the recipes herself and guarantees the highest quality. We agree. They are superb! Pick up the Creamy Classic or Classic Dijon at the shop today and try them with our pâtés and sausages. They're also perfect for Rabbit stew! 

New dates for The Kitchen Table - As promised, we're ready to announce new dates for The Kitchen Table. They are:

Saturday May 25th, 7pm – Nouvelle cuisine (BYOW)
Saturday June 29th, 7pm – Rustic (BYOW)
Saturday July 13th, 7pm – Nouvelle cuisine (BYOW)
Saturday July 27th, 7pm – Rustic (BYOW)

Please book you reservation here, follow #TheKitchenTable on Twitter and our Facebook page for updates!

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