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Anastasia Wasylyk

@well.paired

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🥂Just a girl who really loves food & wine
📍 Toronto, Ontario
📧 [email protected]

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Cappelletti and Crispy Prosciutto Pasta Salad 🍅

Paired with @montresor_wines Pinot Nero was chilled for 30 minutes before serving up this salad. A perfect crushable summer red with notes of red cherry, wild raspberry, cranberry and a hint of forest floor as it opened up in the glass.

What you’ll need:

5 cups cooked cappelletti pasta
2 cups halved grape tomatoes
100 grams smoked prosciutto
200 grams cocktail Bocconcini, halved
Basil and curly parsley, chopped to top

For the dressing:
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp balsamic vinegar
3 cloves crushed garlic
Dried oregano
1 tsp salt
1/2 tsp pepper

How to prepare:

Preheat oven to 375°F.

Cook pasta till al dente and let cool.

Lay prosciutto out on a tray and bake for 6 minutes, flipping halfway. Set aside.

Mix all ingredients for dressing together. Set aside.

Once pasta is cooled, add to a salad bowl along with tomatoes, crumbled prosciutto, bocconcini, basil and parsley.

Dress and enjoy! taken in Toronto, Ontario by @well.paired

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5 days ago

Flaky, lightly fried pickerel + a bright fennel-cucumber salad is the perfect summer combo 🐟

Paired with Jules Lebegue Graves 2024, a crisp, mineral Bordeaux white blend made up of 73% Semillion and 27% Sauvignon Blanc. Notes of green apple, fresh herbs, citrus, and a clean mineral finish. Extremely food-friendly and refreshing for these hot summer nights.

Crispy Pickerel with Fennel Cucumber Salad
 What you’ll need:

Salad
2 fennel bulbs, thinly shaved
1 cucumber, thinly sliced
¾ cup green onions, sliced
¼ cup fresh dill
 Dressing
¼ cup olive oil
Zest + juice of 1 lemon
1 tsp olive brine
1 tbsp Dijon mustard
Salt & pepper

Fish
3 pickerel fillets
⅓ cup flour
2 tsp paprika
2 tsp dried oregano
Salt & pepper
Oil, for frying

Directions
Toss the fennel, cucumber, green onions, and dill together.

Whisk the dressing ingredients and pour over the salad. Chill while you cook the fish.

Pat the pickerel dry, coat in the seasoned flour, and pan-fry in a little oil over medium-high heat for 2–4 minutes per side until golden and flaky.

Serve with the fennel salad and an extra squeeze of fresh lemon.

Gifted from @sassy_sommelier taken in Toronto, Ontario by @well.paired

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10 days ago

Happy Canada Day!!

This is your sign to drink Canadian Wine, not just today, but all days 🇨🇦 (not an exhaustive list of favourites, just a few that were visited over the weekend)

@leaningpostwine
@cavespringvineyard
@cloudsleycellars
@rosewoodwine
@bachelder_wines
@hiddenbench by @well.paired

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24 days ago

After 500 years of winter, we finally made it taken in Toronto, Ontario by @well.paired

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2 months ago

This is the Sauvignon Blanc that made me fall in love with Sauvignon Blanc.

A few years ago, @stratuswines Sauvignon Blanc completely changed my mind about the grape. Before that, I never really understood the hype!

Bright citrus, gooseberry, Granny Smith apple and subtle tropical notes with vibrant acidity. It’s incredibly food friendly and felt like the perfect bottle to open for my first Salad Sunday, which also happens to fall on Mother’s Day 💐

There’s a reason why Sauvignon Blanc and goat cheese go so well together. The wines naturally high acid acts almost like a squeeze of lemon, cutting through the creamy, tangy richness of the cheese. Truly one of the greatest food and wine pairings!!

What you’ll need:

Dressing
1/3 cup olive oil
Zest of 1/2 lemon
Juice of 1 lemon
2 tsp Dijon mustard
1 tsp honey
Whisk together and set aside

Salad
2 cups arugula
1 1/2 cup snap peas, thinly sliced on an angle
1 cup sliced radishes
1 cup sliced mini cucumbers
3/4 cup blanched peas
1/2 cup cashews
140 grams goat cheese
Fresh mint, sliced

Add everything to a large bowl, dress, toss gently and serve immediately.

#saladsunday #foodandwine #ontariowine taken in Toronto, Ontario by @well.paired

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3 months ago

I have a feeling this might be my new summer fixation 😅

Charcuterie chips have been ALL over my feed lately, and I am very easily influenced when it comes to salty snacks. Obviously I had to make my own version, with a glass (or two) of @domainelepive Sparkling Rosé🥂

Notes of wild strawberry, raspberry, citrus and delicate florals, with a subtle salinity that keeps everything fresh and incredibly snack friendly. The acid cuts through the creamy cheese and salty prosciutto, while the fruit softens the sweet heat from the hot honey.

Charcuterie Chips
Kettle chips (I used @pcoptimum Salt and Pepper Chips)
Grated Gruyère
Prosciutto
Sliced Olives
Sliced Brie

Bake 10 min at 375°F, or until the Brie has melted. Then finish with arugula, fig jam & @rosewoodwine hot honey.

Gifted @sassy_sommelier @advini_canada taken in Toronto, Ontario by @well.paired

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3 months ago

Sometimes dinner starts with a bottle of rosé and everything else naturally follows.

This coconut milk cod ceviche came together so easily and ended up being the perfect match for @lyvwines (not like we ever had any doubts 😉).

The wine shows notes of fresh strawberry, watermelon, and citrus peel with lively acidity and a mineral finish. The acidity mirrors the lime in the ceviche and red fruit notes complement the creamy coconut without overpowering the fish.

I used cod here, cut on the larger side so it holds its texture as it cures. Shrimp, scallops, or another firm white fish work just as well! If you’re using shrimp or smaller pieces of fish, you can reduce the curing time to about 8-15 minutes.

What you’ll need:

1 lb fresh cod, preferably sushi grade
Juice of 4 limes
½ cup full-fat coconut milk
½ red onion, diced
½ large cucumber, diced
1 jalapeño, diced
Generous handful fresh cilantro, chopped
Flaky salt to taste
Tortilla Chips, to serve

Add fish to a non-metal bowl and cover with lime juice. Refrigerate for 15-20 minutes until opaque.

Meanwhile, stir together coconut milk and salt. Add red onion, cucumber, jalapeño and cilantro to the coconut milk mixture.

Once the fish is ready, drain about half the lime juice and add cod (with the remaining lime juice) to the coconut mixture. Stir to combine and chill for another 10 minutes.

Serve immediately, chilled with tortilla chips, and extra cilantro on top.

Gifted by @sassy_sommelier!!

@advini_canada @selectwinemoments taken in Toronto, Ontario by @well.paired

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3 months ago

Lighter in colour but just as comforting, I can’t believe it took me this long to make green borscht!! It feels like spring in a bowl, bright, fresh, yet still super satisfying 🍲

The smell alone brought me back to a summer I spent in Lviv in 2010 studying Ukrainian for a few weeks that’ll be engrained in my mind forever. It’s crazy how a single dish can transport you back to a memory before you’ve even taken a bite.

Traditionally made with sorrel for its signature tangy freshness, spinach and lemon make a great substitute when sorrel is hard to find.

I paired this with @the_long_way_home_wine 2023 Chardonnay, a beautifully balanced Ontario Chardonnay showing orchard fruit, lemon zest, delicate florals, and gentle oak texture. The wine’s bright acidity echoes the fresh citrus in the soup, while its gentle roundness complements the chicken and potatoes without overpowering the greens. A beautiful example of a Cool Climate Chardonnay! And honestly, one of the most stunning labels I’ve seen. If you haven’t tried this one yet, it’s absolutely worth seeking out.

What you’ll need:
3 chicken legs
6 cups water
1 tsp coriander seeds
3 bay leaves
1 onion, diced
3 cloves garlic, minced
3 large carrots, grated
4 large potatoes, diced
1½ cups spinach, chopped
Juice of ½–1 lemon
Fresh dill, chopped
Salt, to taste
Optional: soft-boiled eggs for serving

How to prepare:

Add water, coriander seeds, bay leaves, and chicken legs to a large stock pot and gently simmer for 20–30 minutes until cooked through.

Meanwhile sauté onion, garlic, and grated carrots in a pan over medium heat for 5–7 minutes until softened.

Remove chicken and set aside to cool. Add potatoes to the broth and cook about 15 minutes until tender.

Shred the chicken and return it to the pot with the sautéed vegetables. Add spinach and lemon juice, stirring until the greens wilt. Season to taste.

Ladle into bowls and finish with fresh dill. Traditionally served with a soft-boiled egg. I tried both ways and personally preferred it without, though the egg adds extra richness if you want the classic experience. taken in Toronto, Ontario by @well.paired

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3 months ago

I tried this pasta a couple of weeks ago at @queenspastacafe and it’s been living rent-free in my head ever since. So naturally, I had to make my own version at home!!

I know I just said we’re still in soup season, and the weather rightfully agrees 😅, but I’m craving spring flavours. Bright, lemony, a little lighter, but still cozy for chilly evenings. This pasta is the perfect seasonal crossover.

I served it with a Pinot Grigio from @tiefenbrunnerwinery in Alto Adige. This Pinot has a rounder body with pear and citrus notes,and bright acidity that lifts the lemon and peas while cutting through the Parmesan sauce.

Save this one for in-between winter-to-spring days 🌿

What you’ll need:

Olive Oil
2 small yellow onions, sliced
2 cloves garlic, minced
Salt & pepper
White wine, to deglaze
200 g bucatini
45 g Parmesan, finely grated
Zest & juice of 1 lemon
1 cup frozen peas
Fresh parsley, chopped
Prosciutto, sliced
Extra Parmesan, to finish

How to prepare:

In a large pan over medium heat, cook onions and garlic in olive oil with a pinch of salt until soft, 6–8 min.

Deglaze with white wine and let the onions and garlic reduce slightly.

Cook bucatini until al dente, reserving ~2 ladles pasta water.

Whisk Parmesan, lemon zest & juice, salt, pepper, and a 2 ladles of pasta water until smooth.

Toss pasta in the pan with onions and garlic. Reduce heat so the sauce won’t clump, pour in sauce, stirring to coat. Add more pasta water if needed.

Blanch peas 2–3 min, shock in ice water, drain, and add with parsley to pasta.

Plate and finish with extra Parmesan, cracked pepper, and prosciutto! taken in Toronto, Ontario by @well.paired

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4 months ago

I know spring started a couple of days ago… but with this cooler weather hanging around I’m still fully in soup mode 🥶🍲

Also… this has been sitting in my drafts for two months and honestly?? this weather feels like the perfect excuse to finally post it 😅

This was paired this with the 2020 Sangiovese from @stratuswines, a rare varietal to come out of Niagara 👀

This is a really structured, savoury-leaning expression of Sangiovese. Think dark cherry and cranberry fruit upfront, followed by this dried herb and tomato leaf, a bit of earthiness and graphite, and subtle spice layered in the background.

What you’ll need:

1 onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, sliced
1 tsp dried oregano
1 tsp dried thyme
3 bay leaves
Salt and pepper, to taste
1 (680ml) jar passata
1 (540ml) can whole or diced tomatoes
900ml vegetable broth
2 zucchinis, diced
1 lb green beans, cut into small pieces
1 cup elbow pasta
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
Grated Parmesan and pepper, to top

How to prepare:

Heat oil in a large pot and sauté onions until translucent. Add garlic and cook for another minute until fragrant.

Add in carrots and celery and cook for another 3–4 minutes. Stir in oregano, thyme, bay leaves, salt, and pepper.

Pour in the passata, canned tomatoes, vegetable broth, and zucchini. Stir to combine and let cook over medium heat for 20–30 minutes.

Add in pasta, green beans, kidney beans, and cannellini beans. Stir together and cook for another 8–10 minutes, or until pasta is cooked.

Remove bay leaves.

Top with grated Parmesan and freshly cracked pepper before serving. taken in Toronto, Ontario by @well.paired

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4 months ago

French onion soup with a St. Patrick’s Day twist 🍀

Instead of the classic red wine base, I added a can of @guinness to the caramelized onions for a deeper, maltier flavour that works beautifully with the rich beef broth and melted cheeses.

Of course this would pair perfectly with a pint of Guinness, but if you’re looking for a wine option, this absolutely blew me away.

Tonight’s pairing is the @rochewines 2019 Nuances, a Bordeaux style blend of 54% Merlot, 24% Cabernet Sauvignon and 22% Cabernet Franc.

On the nose theres blackcurrant, black cherry, prune and vanilla, with a ton of tertiary notes like wet leaves, forest floor and charcoal.

Those earthy notes really came through on the palate alongside dark fruit, and the tannins were still nicely grippy, which worked beautifully with the sweetness of the caramelized onions and the richness of the soup.

What you’ll need:
3 large yellow onions, sliced
1 large red onion, sliced
1/4 cup butter
2 tbsp olive oil
Salt and pepper, to taste
1 can Guinness
4 cups beef stock
2 sprigs rosemary
3 sprigs thyme
3 bay leaves
3 tsp Worcestershire sauce (or more as needed)
1/2 baguette, sliced and toasted with olive oil drizzled on top
Dubliner Irish cheddar, shredded
Gruyère, shredded
Chopped chives, for garnish

How to prepare:
In a large stockpot over medium heat, melt the butter and add the olive oil. Add the onions and cook until deeply caramelized, about 40 to 45 minutes, stirring occasionally and seasoning with salt and pepper as they cook.

Pour in the Guinness and stir, scraping up any browned bits from the bottom of the pot. Add the beef stock, rosemary, thyme, bay leaves, and Worcestershire sauce. Stir to combine and let simmer for about 25 minutes.

Turn the oven to broil. Slice the baguette, drizzle lightly with olive oil, and broil for 2 to 4 minutes until golden and crisp.

Shred the cheeses and mix together in a bowl. Set aside.

Once the soup is finished, ladle it into oven safe bowls. Top each bowl with toasted baguette slices and a generous handful of the shredded cheese mixture. Broil until the cheese is melted and golden.

Finish with chopped chives before serving. taken in Toronto, Ontario by @well.paired

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4 months ago

Spicy food and Riesling are a classic pairing for a reason 🙌🏼

For International Riesling Day, I paired these sticky gochujang chicken wings with, yup you guessed it, a glass of Riesling 😉

Tonight’s pairing is the @weingut.gunderloch Red Stone Riesling 2023, a vibrant German Riesling from the Rheinhessen with notes of citrus blossom, green appple, orchard fruit, and fresh herbs. With about 11 g/L of residual sugar, it’s just slightly off-dry, while bright acidity and fresh citrus fruit help balance the heat and keep the palate refreshed between bites. It’s a natural match for bold flavours like gochujang!

Sticky Gochujang Chicken Wings

What you’ll need:

Wings
2 lbs chicken wings
1 tbsp baking powder
1 tsp garlic powder
1 tsp paprika
1 tsp salt and pepper

Wing Sauce
1/4 cup gochujang
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated ginger
1 tsp sriracha (or more to taste)

Dipping Sauce
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 tbsp rice wine vinegar
1 clove garlic, grated
1 tsp sesame oil
Salt and pepper to taste
Chopped chives

How to prepare:

Preheat oven to 425°F.

Pat wings dry and toss with baking powder, garlic powder, paprika, salt, and pepper.

Place wings on a wire rack over a lined baking sheet. Bake for 40–45 minutes, flipping halfway, until golden and crispy.

While the wings are cookin, combine all wing sauce ingredients in a small saucepan. Simmer over medium-low heat for 5–7 minutes until glossy and slightly thickened.

Mix all dipping sauce ingredients together and set aside.

Toss cooked wings in the sauce, then return to the oven for 5–8 minutes so the glaze gets sticky.

Finish with chopped chives and serve with the dipping sauce. taken in Toronto, Ontario by @well.paired

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4 months ago