Text 5920, 78 rader
Skriven 2013-10-18 21:24:00 av JIM WELLER (1:123/140)
Ärende: Cheaper wine and cheese
===============================
Canada and the EU just inked a massive free trade deal eliminating
all tariffs and quotas.

The economists are all excited that we can reduce our reliance on
United States trade overall. (Lately, your politicians are just
getting too crazy for comfort! [Big grin, no hate mail please.])

I am more excited that this allows for an influx of European cheese.
The federal government protects the country's egg, poultry and dairy
sectors through what is called supply management, which limits
production and imports to ensure good incomes for farmers but also
increases costs for consumers.

Trade advocates have long called for an end to supply management,
but previously successive governments have been loathe to touch it
for fear of angering voters in rural Ontario and Quebec.

As well Ontario's wineries will face a suddenly tougher time thanks to
an influx of more, better and cheaper European wines.

(Some current cheese prices: no name bulk Cheddar - $5.49 per lb,
domestic Gouda and "Swiss" - $12.72, imported sage Derby $22.27 per
lb. Perhaps I shall someday be able to afford real Romano and
Parmesan again.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rao's Penne with Cabbage, Sausage, and Marinara Sauce
 Categories: Pasta, Sausage, Sauces, Cheese
      Yield: 4 Servings
 
    1/4 c  Olive oil
      4    Cloves garlic; peeled and
           Mashed
      1 lb Italian sausage; cut into
           Bite-size
           Pieces
      1 lb Savoy cabbage; cooked and
           Chopped
           Into bite-size
           Pieces
           Salt and pepper; to taste
      3 c  Marinara sauce
      1 lb Penne
           Freshly grated pecorino
           Romano cheese; optional
 
  Heat oil and garlic in a large saute pan over medium heat. Add
  sausage, and saute until meat is cooked.
  
  Add cabbage, and salt and pepper to taste, and saute for an
  additional 1-2 minutes. Stir in Marinara Sauce, and cook for 3-5
  minutes, until flavors have blended.
  
  Meanwhile, cook penne in a large, deep pot in rapidly boiling
  salted water until al dente.
  
  Drain pasta, and return it to the pot with 1/2 cup of sauce. Stir
  for one minute over high heat, then place sauced pasta on serving
  platter and pour remaining sauce on top. Serve with a sprinkle of
  Pecorino Romano cheese, if desired.
  
  Recipe By:  "Rao's Cookbook"
  
  From: Barb At Pk
 
MMMMM



YK Jim


... Bacon cheese burger with mushrooms? Level = genius.

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