tag:blogger.com,1999:blog-46516055784659510632024-02-07T04:43:54.821-08:00a perfect pair.wine with food. the perfect pair.
tales from our kitchen, adventures from the wine cellar.ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4651605578465951063.post-11344380558537726642014-01-26T18:48:00.002-08:002014-01-26T18:48:37.986-08:00A Big Bowl of Phở Gà<div dir="ltr" style="text-align: left;" trbidi="on">
Nick has been fighting a cold for what seems like weeks now. Best way to fight a cold in my humble opinion, lots of liquids. Lots of blankets. Lots of rest. A big huge brothy hydrating bowl of Phở Gà. <div>
A jazzed up version of the standard chicken noodle soup, it's the best warm, spicy, simple, complex, hearty soup, with lots of delicious broth. Helpful in the cold months when the immune system is down.<div>
You're going to need the bones of a previously cooked chicken. If you don't have an extra chicken carcass, you can ask for a couple of pounds of chicken bones or soup bones from your butcher.<div>
You'll need:</div>
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1 whole organic chicken, cut into quarters</div>
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1 left over chicken carcass (to make bone broth) + 4 1/2 - 5 liters of cold water </div>
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2 onions, skin left on and quartered</div>
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3 1-inch slices of garlic, skin on, and smashed </div>
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1 star anise</div>
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a pinch of fennel seeds</div>
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2 spoons of sugar, a big pinch of salt</div>
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a scant 1/4 cup of fish sauce (a bit less than 1/4 cup)</div>
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1 handful of brown rice noodles</div>
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two big handfuls of baby bok choy</div>
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Garnishes: lime wedges, sliced fried shallots, thinly sliced jalapenos, bean sprouts, cilantro, torn basil, sriracha, hoisin </div>
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<span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf-PN_ybi2MbUJQoZFgsy1JYHFk8KoWoBKBbGrt-ntLsV5d5LE6V96ss_fQZJocLUZtpDfUCxzEH8thhAnh9_2BKD6vwKOeUnrQicuf421KbYnc_m8bROznhVkWALLNTPIxBDkaR3TCba/s1600/photo+4.JPG" height="640" width="480" /></span><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">Place the quartered onions and smashed ginger into a pan and into the oven at high heat (450 degrees) until the onions are charred (20 minutes). Fill a pot with 4.5 litres of water and bring to a boil. Put the fresh chicken, the chicken carcass, sugar and salt, and onions and ginger into the hot water and bring to a boil again, and then lower the heat to simmer for 30 minutes until the chicken is cooked.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01pmDBfoIOs-yoMWZpOpHPkcX8VWCYp3DE4qyLyz-Gck2dt5czOmKgv_oF95x0QErPXyWM5ujGtUov8cos9sO-iFfk7CEgCUswxQ7aBGO6vrSJcVsgFwhsoPPYG4ZPRinD7N2NaUMJsw8/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01pmDBfoIOs-yoMWZpOpHPkcX8VWCYp3DE4qyLyz-Gck2dt5czOmKgv_oF95x0QErPXyWM5ujGtUov8cos9sO-iFfk7CEgCUswxQ7aBGO6vrSJcVsgFwhsoPPYG4ZPRinD7N2NaUMJsw8/s1600/photo+3.JPG" height="640" width="640" /></a></span></div>
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Take the cooked chicken out of the pot and put on a plate. Pull the cooked chicken off the bones, and throw the bones and skin back in the pot. Simmer the stock with the lid off to reduce the stock further, for about an hour and a half. <br />
While you wait you can 1) fry some scallions and prepare garnishes and 2) cook the noodles according to package directions.<br />
When the stock is ready pour it through a strainer into a bowl and pour the liquid back into the pot. Add the fish sauce and the bok choy, heating the vegetable through until soft. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQiV581sXz_NLL2lN1b0aBXebJDH3y95pMspW7rJRdlwcttTj8SlUU23Qm8-Rtaj_r6YEYKrVTMzKwsjeEUzqwNKs3_YfmljJ_tLcVUA663TasFlmB8Zwphv1vyC2cX3j3FqtoAY68W9G/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQiV581sXz_NLL2lN1b0aBXebJDH3y95pMspW7rJRdlwcttTj8SlUU23Qm8-Rtaj_r6YEYKrVTMzKwsjeEUzqwNKs3_YfmljJ_tLcVUA663TasFlmB8Zwphv1vyC2cX3j3FqtoAY68W9G/s1600/photo+3.JPG" height="640" width="640" /></a></div>
To serve, place a handful of cooked noodles, a scoop of bok choy, and as much chicken as you like into a bowl, and ladle the stock over top. Garnish with all the fixin's, and eat while it's hot! With chop sticks in your right hand and a big spoon in your left, do what you gotta do to get the noodles <i>and</i> the liquid into your mouth. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQf3X9VyxgrJZxXCVleG7SFkyL6cE599ZAOdIFawBUdvsuheLMez7sVjVPyzS3VwnxyQTBRdWzIB62CCfF2gXHYXqs7t0S_Z5P5OtO_XmyaVUODvw6oxmERMsdMsFRrfhVB-87VfOwZ9a/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQf3X9VyxgrJZxXCVleG7SFkyL6cE599ZAOdIFawBUdvsuheLMez7sVjVPyzS3VwnxyQTBRdWzIB62CCfF2gXHYXqs7t0S_Z5P5OtO_XmyaVUODvw6oxmERMsdMsFRrfhVB-87VfOwZ9a/s1600/photo+2.JPG" height="480" width="640" /></a></div>
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dinner is served.</div>
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without any wine.</div>
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stay warm, and healthy.</div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-17265864585628153412013-12-21T16:21:00.000-08:002013-12-21T16:21:34.304-08:00Lemon Tart and Ice Cider<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkj_0iln-5FU-luyUxQdxLyJFZGObIBIln4P763kIjpQs4J3wI0a8mAwWokX4YZ4PzU8vEC0WON0i2e2kVCpp5aOBRqls8XyRFXjPJMS8QCd4GIsGJ70uU6rXATM6UnGAIEmnD-db5EQvI/s640/lemon-4.jpg" width="640" /></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">This tart crust was the most delicious crust I've made, and the easiest. I'll forever use this recipe. Ready for this? Heat the over at 410 degrees. In an oven safe bowl place 90 g of unsalted butter chopped up, 3 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of canola oil, big pinch of salt. Put the bowl in the oven for about 15 minutes, until everything is melted and the edge of the liquid starts to brown. Carefully take it out of the oven (carefully, it may spatter), and add 1 rounded cup of flour. Stir until all the ingredients are mixed and it sits together in a ball, and dump the dough into a pie pan and smooth it out flat with a spatula. Wait a few minutes till it's cool enough to touch, and spread the dough out with your hands until it's even, all the way up the sides. Prick it everywhere with a fork, and place it back in the oven for 15 minutes until golden brown. Voila. Simple.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC8ppjOMdASr3mRjOWuR8UIXfHcKF8nLwDXp53IZ5K9tNT5LMfQDWkqDV-BJI85drbuI0bPCa1ICQ40KWHw2MKO2Ril1wvLVNzHgvN9ffUNAlIpZlUhGCRTZqh2MIm-38Qf1xZX-KxNbl/s1600/lemons.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMC8ppjOMdASr3mRjOWuR8UIXfHcKF8nLwDXp53IZ5K9tNT5LMfQDWkqDV-BJI85drbuI0bPCa1ICQ40KWHw2MKO2Ril1wvLVNzHgvN9ffUNAlIpZlUhGCRTZqh2MIm-38Qf1xZX-KxNbl/s640/lemons.jpg" width="640" /></a>You'll need about 6 meyer lemons to squeeze a cup of lemon juice... but first zest two of the lemons and place aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PqbY_Cb9vkwQrAFKOSkKmA9o-kQG4wdF_FdkBZKtAqkYdWPArIcL90aPkGD_313_IQ7owJZAek7PgejzRUAuc4a9j0j46KVqyZz0DDNjE0n0AB318u3Unx46STtUfIKVrQWwWfqhITPL/s1600/lemon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PqbY_Cb9vkwQrAFKOSkKmA9o-kQG4wdF_FdkBZKtAqkYdWPArIcL90aPkGD_313_IQ7owJZAek7PgejzRUAuc4a9j0j46KVqyZz0DDNjE0n0AB318u3Unx46STtUfIKVrQWwWfqhITPL/s640/lemon.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: inherit;">Lower the oven temp to 350 degrees.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Crack 4 eggs into a small bowl, add an additional 4 yolks, and whisk together.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">In a large sauce pan add 1 cup of meyer lemon juice, the zest of two lemons, 130 g of sugar, and 85 g of chopped up butter. Heat on low until the butter has melted. Pour some of the liquid into the bowl of eggs, whisking them together to warm the eggs up. Add the egg mixture back into the pan stirring constantly so the eggs don't cook. Stir over low heat until it thickens and almost starts to bubble around the edges.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WryJKl5UCxRC6vUqiscIWXA4w6JBAD7257YBjlSyXqzIrh-6SheK4EQNC78aIAiksrjSXewG-YWWhcAscool1HI1t6GkvAbm-uyV6CjJqsvFOr6rXsJyiFy8P8Vv284YRz5RN6-x-4eV/s1600/lemon-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WryJKl5UCxRC6vUqiscIWXA4w6JBAD7257YBjlSyXqzIrh-6SheK4EQNC78aIAiksrjSXewG-YWWhcAscool1HI1t6GkvAbm-uyV6CjJqsvFOr6rXsJyiFy8P8Vv284YRz5RN6-x-4eV/s640/lemon-5.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Pour the lemon curd through a strainer into the tart shell. You'll need to push it through with a spatula. Smooth the top and pop it in the oven for 7-10 minutes to set the curd. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhnXKn8-OqeLm4VASLQwST8mz8Msd0iA4HVmZCfGPqebqS5FYbH1EKuveZc-nTlBLK17Z7LcNTWOxk8SdbcxVONEqM26kEA297QSjNfzqNN8cCz3gtxrp6bNLTKy7OF6I1zvZryUEM_X8/s1600/lemon-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhnXKn8-OqeLm4VASLQwST8mz8Msd0iA4HVmZCfGPqebqS5FYbH1EKuveZc-nTlBLK17Z7LcNTWOxk8SdbcxVONEqM26kEA297QSjNfzqNN8cCz3gtxrp6bNLTKy7OF6I1zvZryUEM_X8/s640/lemon-6.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="font-family: inherit;"> Let it cool at room temp or in a cold room for hours before serving. The waiting is painful but necessary... Open a bottle of desert wine that will compliment the sweetness and delicate tartness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtdjSfAwx9rP0alxuy1hwmt6MoRFDOkZxrKx0IV2XCZ8LNnlfYmkUiG2ZpSd4ylhYrtjdLKqjRychkLqh21l88ZTByPFBih9gJE5uMvPfo72jNO2Ec5yE7_b-vPhQNgjPQKwTs7K7yW-C/s1600/lemons-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtdjSfAwx9rP0alxuy1hwmt6MoRFDOkZxrKx0IV2XCZ8LNnlfYmkUiG2ZpSd4ylhYrtjdLKqjRychkLqh21l88ZTByPFBih9gJE5uMvPfo72jNO2Ec5yE7_b-vPhQNgjPQKwTs7K7yW-C/s640/lemons-3.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: inherit;">2007 Clos Saragnat “Avalanche…” Cidre de Glance – Ice Cider</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: inherit;">With a sweet dessert, you need to pair it with a wine that is even sweeter then the food itself. Luckily, I had an interesting bottle of Ice Cider that a friend had given me a few years ago. This was a perfect opportunity to pop it open. Dessert wines do always get better with age, but I recommend opening them every chance you get. We live in a region that makes some of the best Ice Wines & Ice Ciders in the world, and we seldom serve them at our tables. That is something I hope begins to chance in Ontario. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">This ice cider is made in Quebec and comes from a blend of 4 different types of apples that are harvested late in the winter. Just like the grapes for ice wine.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">The cider smells like delicious apple pie with Christmas spices. It has a beautiful mouth feel with a great balancing acidity that washes all the sweetness away. The finish is long and harmonious. A really great dessert wine/cider. Unfortunately, you can’t find this in the LCBO, but you can buy it at SAQ shops in Quebec for Just under $30/.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: inherit;">desert is served.</span></div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-85161658019054336952013-12-03T08:52:00.004-08:002013-12-03T14:05:54.733-08:00Roasted Spiced Chicken and Montepulciano<div dir="ltr" style="text-align: left;" trbidi="on">
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We roasted a chicken, it happens many weekends in this house. We roast the chicken, roast all kinds of veggies and are sure to make a soup of some sort out of chicken bone broth. It's a cold weather tradition.</div>
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This time, we grabbed inspiration from the Ottolenghi boys. I met them at a cooking demo and book signing with Chatelaine Magazine and have been excited to try a few things with sumac all over them. Their love and affection for sumac was so much so that I went out and bought a big bottle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozXCfJkr-05XJ77PUHt8k3sXU1g6e8IQu-geZbu1S5cyCkC1J4enoUj46UF_ZQOyhrnbNXPPf6rGS8cyZJSjGSTuc2RSgmLrk6sManOcoydzjhXqbyhFICcjtkQZznSXc9e_9eLdcOXtI/s1600/sumac-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozXCfJkr-05XJ77PUHt8k3sXU1g6e8IQu-geZbu1S5cyCkC1J4enoUj46UF_ZQOyhrnbNXPPf6rGS8cyZJSjGSTuc2RSgmLrk6sManOcoydzjhXqbyhFICcjtkQZznSXc9e_9eLdcOXtI/s640/sumac-5.jpg" width="640" /></a></div>
1 big organic chicken chopped into pieces, and mix the peices in a bowl with 2 thinly sliced red onions, 2 crushed garlic cloves, a couple tablespoons of olive oil, 1.5 tsp of all spice, 1 tsp cinnamon, 1 tablespoon of sumac, 1 lemon thinly sliced, and 1 cup of stock or water. Let this marinate in the fridge for a few hours, even overnight if you want.<br />
Arrange the chicken (and everything else in the bowl) onto a baking sheet, skin side up. Sprinkle with 2 big tablespoons of Zatar. Put in the oven at 400 degrees for 30-40 minutes (until chicken is cooked through). <br />
While the chicken is in the over, melt 4 teaspoons of butter in a frying pan and add 4 big spoonfuls of pine nuts. Roast the nuts, stirring constantly, until they are golden brown. Dump them in a bowl lined with paper towel to absorb extra butter while you wait for the chicken to be done.<br />
Plate the chicken with all the goodness also in the pan, and top with toasted pine nuts and a handful of torn parsley. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7cjEO06qU5QepDAX5vQiRxFNHmjDVB-dcwzAQArew0MRNWoF1WyQn7KIEUzxPlQB3RegcG-U7wLI7h3lXNNvH4YDv6CI4427uzVueztah3akEbqT27fbDAUlKQlGTEyoY4MnNgiEXHxP/s1600/sumac-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7cjEO06qU5QepDAX5vQiRxFNHmjDVB-dcwzAQArew0MRNWoF1WyQn7KIEUzxPlQB3RegcG-U7wLI7h3lXNNvH4YDv6CI4427uzVueztah3akEbqT27fbDAUlKQlGTEyoY4MnNgiEXHxP/s640/sumac-3.jpg" width="640" /></a></div>
We roasted some carrots and potatoes with honey and sumac as a side, and did a delicious salad with 1 cup of quinoa (we mixed black and white), 1 pomegranate, a handful of feta and a handful of raw pumpkin seeds, drizzled with olive oil, squeezed with the juice of half a lemon, and also a sprinkle of lemony delicious sumac.<br />
You won't regret buying a bottle of sumac, I promise. Nor will you regret roasting anything with sumac, especially a big old organic chicken for sunday supper.<br />
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PALAZZO VECHIO VINO NOBILE DI MONTEPULCIANO 2007 <br />
This Tuscan wine was a present from some good friends a few months ago. It's been in our kitchen cellar and I've been eager to pop it for a while. It is a Sangiovese based blend that is required to age in oak barrels for 2 years (three years would make it a Riserva.)<br />
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This Tuscan wine (Vino Nobile Di Montepulciano) is often confused with another wine from a different region in Italy called Montepulciano d'Abruzzo, which is a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy. </div>
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Leave it up to the Italians to make this wine world even more confusing than it already is.</div>
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Regardless of its namesake, requirements or appellation control, this is a great wine for a dish with such aromatic spices. The wine is filled with <span style="font-family: Arial,Helvetica,sans-serif;">red berry fruits, spices, lemon, minerals and flowers. It also has some nice chewy tannins that make it drink above its class. This one is a</span>vailable in the LCBO.</div>
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VINTAGES #348532 | 750 mL bottle Price $ 23.95 </div>
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bon appetit.<br />
dinner is served. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-2895308920039251892013-09-26T13:31:00.002-07:002013-09-26T13:31:37.414-07:00Seeds and Oats and Nuts, Oh My<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PkDY7o_ZN6TV38h9XB9krzkvC7XFIPx6idlXIlRQD501kzgk8QGOkQJBGSCCi63gpvuYLo26VfDGJL6VNPAnNua_2Glzsjt5TaZnEpM16Spcg1WJ53ONCRHsktWIUwuh9QwdaEysiZmv/s1600/loaf-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PkDY7o_ZN6TV38h9XB9krzkvC7XFIPx6idlXIlRQD501kzgk8QGOkQJBGSCCi63gpvuYLo26VfDGJL6VNPAnNua_2Glzsjt5TaZnEpM16Spcg1WJ53ONCRHsktWIUwuh9QwdaEysiZmv/s640/loaf-5.jpg" width="640" /></span></a></div>
This loaf can be gluten free, but it doesn't mean it's only for gluten free eaters. I know the whole idea of a loaf of bread made only of seeds and nuts seems a bit daunting or heavy but it's delicious, nutritious, full of flavour, and WAY more interesting than a slice of toast. The recipe comes from my favourite vegetarian blogger, Sarah at www.mynewroots.blogspot.ca. She calls it "The Life-Changing Loaf of Bread," and she's certainly not wrong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkgKlyNfHQ3JWpG32GwACw2PkqodVUjhQMWeAbr0CAUKKDz9BM2XvEvxGbrtKkScYEj_Zc5kWxHjZh8TvDPZkkZW8am5FyKH31C1sfngtKUX8P4Bzxr1j8PtFE364ne6KGBNp4UYg_P3g/s1600/loaf-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkgKlyNfHQ3JWpG32GwACw2PkqodVUjhQMWeAbr0CAUKKDz9BM2XvEvxGbrtKkScYEj_Zc5kWxHjZh8TvDPZkkZW8am5FyKH31C1sfngtKUX8P4Bzxr1j8PtFE364ne6KGBNp4UYg_P3g/s640/loaf-2.jpg" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-5p-g2bv-rhvax_LSkNHvfq01av9ValcC4y5clvgk_kVXXp0VqS2E0WvmJG3b3jqTyFWqkL1ijxx6Llanb_9F1kxH9IHQRe8X8DZF8ibxdUSZYSzw5XQd4ees5yXN4yioFovA0ZRp5qr/s1600/loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-5p-g2bv-rhvax_LSkNHvfq01av9ValcC4y5clvgk_kVXXp0VqS2E0WvmJG3b3jqTyFWqkL1ijxx6Llanb_9F1kxH9IHQRe8X8DZF8ibxdUSZYSzw5XQd4ees5yXN4yioFovA0ZRp5qr/s640/loaf.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">1 cup sunflower seeds, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">½ cup flax seeds, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">½ cup raw almonds, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">1 ½ cups rolled oats, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">2 Tbsp. chia seeds, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">1 tsp. fine grain sea salt, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">1 Tbsp. maple syrup, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">3 Tbsp. melted coconut oil, </span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">1 ½ cups water</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBTXcFKIqT-GiUaYPI1dkkqBBLQDpJZy86WoYM_T12k0lVl9tBRg4kQYDDhB7FOhf67f7Aw3MXkTetzpFtchMFXvdYAotRHxhwiyd9y1EzCnsTcUE6uOUc71lFYfDEqyBOlVd0pHEK_dC/s1600/loaf-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBTXcFKIqT-GiUaYPI1dkkqBBLQDpJZy86WoYM_T12k0lVl9tBRg4kQYDDhB7FOhf67f7Aw3MXkTetzpFtchMFXvdYAotRHxhwiyd9y1EzCnsTcUE6uOUc71lFYfDEqyBOlVd0pHEK_dC/s640/loaf-3.jpg" width="640" /></span></a></div>
<span class="Apple-style-span" style="color: #444444; font-family: inherit; font-weight: 300; line-height: 22px;">In a loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter overnight. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">Preheat oven to 350°F / 175°C.</span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack (or on a pan if it's too crumbly) and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (important that it cools!).</span><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;"></span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: inherit; font-weight: 300; line-height: 22px;">Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5RLZsFoW-PlzYclNLNZ__53oGNLii9EJfqf-janD_SAIyAyL-Z19l19xgGhncC9Oc1DSKGncE8AuL4PJKkFdZP11OLqdoFK52nnAMEHilit8kcjl9Icr5Y_a9Uvy2ZWjQwlvYeQlX991/s1600/loaf-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5RLZsFoW-PlzYclNLNZ__53oGNLii9EJfqf-janD_SAIyAyL-Z19l19xgGhncC9Oc1DSKGncE8AuL4PJKkFdZP11OLqdoFK52nnAMEHilit8kcjl9Icr5Y_a9Uvy2ZWjQwlvYeQlX991/s640/loaf-4.jpg" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #444444; font-weight: 300; line-height: 22px;">I put a slice in the toaster and top it with raw honey. Delicious snack.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">bon appétit</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">enjoy!</span></div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-21716029669394631992013-08-23T07:35:00.000-07:002013-08-23T07:35:13.952-07:00Chanterelles, corn off the cob, and Crémant Du Jura<div dir="ltr" style="text-align: left;" trbidi="on">
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We just got back from our honeymoon in Charlevoix, where I ate wild local chanterelles as much as I could. 'Tis the season. I love mushrooms. Of all kinds. But chanterelles are close to the heart. With such a beautiful colour, the rarity of finding them, a delicate taste, and so easy to cook, I vote them as one of the top mushrooms out there. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yWKBGmF6ajAzdSV6wNComp04MF38Fhd9nUsRiBClGIQBhhP-Bpnq1TZXKHQOvYuv51nccDGLHFPvTsq8GEhfDB6AR2qzGpCBB2jWSy9267fHwSFhX_gdHKFl2pm37N3pia068YxD4rNT/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yWKBGmF6ajAzdSV6wNComp04MF38Fhd9nUsRiBClGIQBhhP-Bpnq1TZXKHQOvYuv51nccDGLHFPvTsq8GEhfDB6AR2qzGpCBB2jWSy9267fHwSFhX_gdHKFl2pm37N3pia068YxD4rNT/s640/tacos.jpg" style="cursor: move;" width="640" /></a></div>
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Went to the Leslieville market this weekend, our new local, and spotted beautiful boxes of local wild fresh chanterelles. No brainer. Bought a box, and then some corn on the cob. And then some fresh corn taco shells. There's a guy at the market, <a href="http://www.citygourmet.ca/">City Gourmet</a> that sells delicious prepared food, and also sells his shells. We've been buying them a lot. I'd recommend them. A good shell makes a world of a difference!</div>
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BBQ the corn inside the husks on the grill for 10 minutes then peeled back the husk and char the kernels on high for 1-2 minutes a side. Might want to consider grilling chicken or some other protein if you're in the mood for meat...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpY8j38gVeZpYsDDSlm01R8J6VQLLrejdnLXwrWTrSDmJSEzmYClM_9b8K0syo4op1YhzeVYJqgfFnq4xv6MWnH4bTnMQlh9rEftYvtMKUdbBGTqSyo1DIt7X5p1n_-2LcpSXe5A71iaUI/s1600/tacos-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpY8j38gVeZpYsDDSlm01R8J6VQLLrejdnLXwrWTrSDmJSEzmYClM_9b8K0syo4op1YhzeVYJqgfFnq4xv6MWnH4bTnMQlh9rEftYvtMKUdbBGTqSyo1DIt7X5p1n_-2LcpSXe5A71iaUI/s640/tacos-2.jpg" style="cursor: move;" width="640" /></a></div>
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I heated a pan and added bacon grease that we diligently keep in the fridge. You can use butter or olive oil if you prefer but bacon and mushroom is a pretty good combo. I sauteed the mushrooms (after ripping them into smaller pieces), and added some mexican spices. Slice the corn right off the cob directly into the pan. Stir, heat, serve in a bowl.</div>
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Grill the shells for 30 seconds to warm them up. Include some fun ingredients on the table, fresh tomatoes, guacamole, sliced BBQ chicken, whatever your heart desires.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64GTtBbrkJJgMkZlBG2XKGaYHm25OAsp0_t6GCGdVgcGh7S9ffuJ8HscHflLoku8mKIIf6Z1-cx9DKhjvdcqtGJI1x4hY7YRT7Z_Ri_AWgkxJfAri3YK-lKzOa-bHW-OcXJrF3X6ZLhkM/s1600/tacos-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64GTtBbrkJJgMkZlBG2XKGaYHm25OAsp0_t6GCGdVgcGh7S9ffuJ8HscHflLoku8mKIIf6Z1-cx9DKhjvdcqtGJI1x4hY7YRT7Z_Ri_AWgkxJfAri3YK-lKzOa-bHW-OcXJrF3X6ZLhkM/s640/tacos-3.jpg" style="cursor: move;" width="640" /></a></div>
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We drank bubbles! Felt like celebrating a blog post after such a long hiatus. We disappeared for a short while, but happy to say that we're back on track and looking forward to posting all kinds of inspiration we've been stirring up in the kitchen. We've been pleasantly preoccupied with a busy busy spring and summer that we lost track of blogging it all. We planned a wedding, bought a new home, moved, gutted and built a brand new kitchen, got married, did a little honeymoon, and now we're getting settled again! And cooking up a storm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCDeIsHhnmwJwJyWVZYELvc_O2pLtbQYN5_sfhqfON35BCSpXfjMmecyhjqUkAD9F1qiWVGUAm4fkLj4dprHBgCeE7oZ5ACwWkeCn9c-FlkErATTvpJjV_ZvYQ0Mr4gjr5NwacLDKC4Dx/s1600/tacos-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCDeIsHhnmwJwJyWVZYELvc_O2pLtbQYN5_sfhqfON35BCSpXfjMmecyhjqUkAD9F1qiWVGUAm4fkLj4dprHBgCeE7oZ5ACwWkeCn9c-FlkErATTvpJjV_ZvYQ0Mr4gjr5NwacLDKC4Dx/s640/tacos-4.jpg" style="cursor: move;" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Delicious sparkling chardonnay. NV Domaine Baud Peres et Fils “Blanc de Blanc” Brut, Crémant de Jura</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">We decided to pair tonight’s tacos with Domaine Baud Peres et Fils “Blanc de Blanc” Brut, Crémant de Jura. Jura is the mountainous region the lies north of the western Alps in France. They are well know for the production of Vin Jaune and their incredible values in sparkling wines. This sparkler or Crémant is made in the traditional Champagne style, known as “Method Champenoise .” It is a “Blanc de Blanc”, which means it is made from 100% Chardonnay grapes. Also it is a Brut, when talking Champagnes, that means it is dry, not sweet. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">It has great apply fruit with citrus, toasted brioche and a stricking minerality. The delicate cremant sparks a great balance between creaminess and vivacity. This wine is very versatile at the table and you can drink this from appetisers all the way through to desert.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Availability: $19.95 + Tax (12x 750ml) Complentary Home/office delivery with Nicholas@tanninfinewines.com</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Voila! Beautiful taco night.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bon Appétit. </span></div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-31005746292795908192013-02-27T20:02:00.002-08:002013-02-27T20:04:48.563-08:00Coq Au Vin and Bordeaux<div dir="ltr" style="text-align: left;" trbidi="on">
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We've been hibernating. Curling up with pots of stews and soups full of root veggies and hearty winter flavours. My apologies for not being able to blog them all. The problem is they happen so fast! We pull out a bunch of veggies from the fridge, turn on the stove, and as I turn around to chop the vegetables Nicholas has browned the meat and caramelized some onions and throws all the stuff in the pot and puts the lid on. Honestly. I made extra effort to make sure we shared this one. Coq au Vin is a whole other beast of a one pot meal. Try this before the snow melts. Start with a whole chicken and cut into manageable pieces, carefully removing the back bone (and saving it in the freezer for another day for delicious broth!)... or buy pieces of chicken that you like if you're not up to showcasing your butchering skills.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2Q4SKliq8v2E08ChKCOoV0wn0-k8omekELjV23sgPWAhZFTzE-OPgq-IIbl4l_CMK0saDZktrUgqLuY5-LMhjVRDenjeFWV8BlZfAuP70qsEv2k4f-eTi71YhjZBZ6fSX0ijvQ7rAB-q/s1600/coq-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2Q4SKliq8v2E08ChKCOoV0wn0-k8omekELjV23sgPWAhZFTzE-OPgq-IIbl4l_CMK0saDZktrUgqLuY5-LMhjVRDenjeFWV8BlZfAuP70qsEv2k4f-eTi71YhjZBZ6fSX0ijvQ7rAB-q/s640/coq-11.jpg" width="640" /></a></div>
"Start every pot with a piece of bacon," says Nicholas. It's one of his top 10 things to say, and the reason for his love of one pot meals, I'm convinced. Put a handful of diced bacon or pancetta into the dutch oven, stirring until crispy. Remove and set aside. Throw a couple handfuls of small crimini mushrooms and small cipollini onions, stirring as they brown in the pancetta fat. Remove after 7-9 minutes when golden brown, and set aside with the pancetta. Brown the chicken on all side in the dutch oven for 8-12 minutes, until skin is golden and chicken is slightly cooked. Remove the chicken and put aside. </div>
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Add diced carrots (4 or 5 of them), a chopped onion, chopped garlic (2 cloves), chopped parsnips (2 large ones), and sautee until soft, 6-8 minutes. Add a splash (2 big tablespoons) of dark red wine. Return the pancetta and chicken. Add 2 cups of stock and the rest of the bottle of wine. Yes, a whole bottle. And use a <i>good</i> bottle. <br />
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Add desired pinches of herbs, a couple of bay leaves and simmer uncovered for 1 hour. Add onions and mushrooms and simmer for another 10 minutes, and it's ready. Portion into bowls with lots of liquid, equal chicken and vegetables, lots of great bread to soak up the juice, and a wonderful glass of wine. Bordeaux is a go to in this home.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIPytvGxIhInfjkK3dPvzJKiPCGh016rYivYWTlyAB-k5tkUC0MdsTF6reTE-GjCrlzqnmqLhNIy-nTFJpuafgUBZ7HY4Sty7Yk8mrh2z_T7ED3VK5O2AA9U1qxiapljaTHOBvyFnt2hc/s1600/coq-13.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIPytvGxIhInfjkK3dPvzJKiPCGh016rYivYWTlyAB-k5tkUC0MdsTF6reTE-GjCrlzqnmqLhNIy-nTFJpuafgUBZ7HY4Sty7Yk8mrh2z_T7ED3VK5O2AA9U1qxiapljaTHOBvyFnt2hc/s640/coq-13.jpg" width="640" /></a><br />
Bordeaux is home to some of the most expensive wines in the world like Mouton, Laffite, Latour, Margaux and Haut Brion. However, there are many great Bordeaux wines readily available at reasonable price points. I t is these Bordeaux wines that have inspired regions around the world to make various blends of Cabernet and Merlot, sometimes refered to as a Meritage blend in Ontario.<br />
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In their youth, these Bordeaux Cabernet - Merlot based blends should show fresh black and red berry fruits, oak and spice. They are a pleasure to drink in all price points and ages. However, Bordeaux is best with a bit of age. Some wines take 2 -3 years, some will take 10-20 years to fully mature. They are known to make some of the most age worthy wines in the world. The 1982 vintage of their top chateau wines are just hitting their prime. <br />
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When a good Bordeaux becomes comes into maturity. It's aromas and flavours change into cooked/stewed/dried red and black fruits with plum and cassis. That basic oak and spice that showed in its youth will start to through of new tertiary aromas more like leather, spice box, tobacco, mushrooms and graphite.<br />
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Here we have the 2004 Chateau Lescalles - Macau en Medoc-Bordeaux Superieur ($18.95 Private order through nicholas@tanninfinewines.com 750ml x12) There are only a few cases left. It is almost a decade old and drinking beautifully now. Lescalles is a small property on the left bank of the Gironde River in between the appellations of Margaux and Haut-Medoc. They grow old vine/low yielding Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. After traditional Bordeaux vinification, the wine is aged in french barrels for 12 months before bottling.<br />
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bon appétit. </div>
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dinner is served.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-72670285810476642762013-01-06T19:17:00.002-08:002013-01-07T11:11:53.689-08:00Belizean BBQ and a couple of Belikin<div dir="ltr" style="text-align: left;" trbidi="on">
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We're back! After a busy Christmas break, and a most wonderful and special trip to Belize, we're back home to winter (and all the warm delicious comfort food that winter brings).</div>
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We love exploring local ingredients when we travel. And when we are somewhere coastal that almost always includes fish and seafood. Ceviche is on almost every menu you'll encounter when in Belize. So we started with that in mind as an appetizer.</div>
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Off to the market in Corozal, Belize, to gather things for a New Years Eve Backyard BBQ dinner. We met local fisherman by the water who had a selection of different fish in buckets by their vans by the road. We bought one big four pound snapper from the first guy that greeted us, and four little fish from the second guy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqEgcGS5f4RCysh_HK7qWaWRuPkPvAZ3N4AVGPC-mUsasD72DBgvEu54SEyFWrRRYjeVfldBqTQD832v6uV28JdVG61OFbntnkBUIWisjZWAPgEXEfsiDDRMozs0Jy69KDU2L5TqEUqzF/s1600/belize+bbq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqEgcGS5f4RCysh_HK7qWaWRuPkPvAZ3N4AVGPC-mUsasD72DBgvEu54SEyFWrRRYjeVfldBqTQD832v6uV28JdVG61OFbntnkBUIWisjZWAPgEXEfsiDDRMozs0Jy69KDU2L5TqEUqzF/s640/belize+bbq.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKLfx_3Ny0JtrMZ8-IX-hdxZi0USGWJEoexeFUq0Ise8Z8mVvM14nkKZQfYDGy3OTJryQuCJN5GVzuJfFKpbQcPJQeYQaU7tIVnAbjJ_3Whi4hyeDEjQ4Mz4DEpoVOXvC1uFg_fUGjzMC/s1600/belize+bbq-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmKLfx_3Ny0JtrMZ8-IX-hdxZi0USGWJEoexeFUq0Ise8Z8mVvM14nkKZQfYDGy3OTJryQuCJN5GVzuJfFKpbQcPJQeYQaU7tIVnAbjJ_3Whi4hyeDEjQ4Mz4DEpoVOXvC1uFg_fUGjzMC/s640/belize+bbq-2.jpg" width="426" /></a>They were eager to show us their filleting skills, but we knew we wanted to roast them whole, so we had them clean the fish and scale them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXk39GV62k14ViAVrAfVnHC8NAVpcCdn0adJRffigkG3_oQm3ldxHitwcLR4ATSWS7nKOBkMG4KzSBOfb5RBR54WQCZeMHEe4QLoA2oZlUWHJL81Sn7UxzzkjPhNzVxgrIcKDTVPY4iZi/s1600/belize+bbq-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXk39GV62k14ViAVrAfVnHC8NAVpcCdn0adJRffigkG3_oQm3ldxHitwcLR4ATSWS7nKOBkMG4KzSBOfb5RBR54WQCZeMHEe4QLoA2oZlUWHJL81Sn7UxzzkjPhNzVxgrIcKDTVPY4iZi/s640/belize+bbq-3.jpg" width="640" /></a></div>
We continued down the road to the vegetable stand and picked up a bag of tomatoes, a bunch of cilantro, plantains, spring onions, lemons and limes, and jalapenos and headed back to set up the BBQ!<br />
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Fish Ceviche<br />
1 filleted fish, skinned and finely sliced<br />
Juice of 3-4 limes (enough to cover the fish at the bottom of a shallow dish)<br />
1 finely diced onion<br />
3 finely diced tomatoes<br />
1 finely diced jalapeno, if desired<br />
a handful of chopped cilantro<br />
Place the pieces of raw fish at the bottom of the dish and cover in lime juice. Add onions, tomatoes, and jalapenos and let the dish sit in the fridge for two hours before serving. Stir in cilantro and serve with chips.<br />
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We stuffed the big fish with lots of sliced limes (that look like oranges, it's just the way they are there), onion and a handful of cilantro, tied it up, and put it on a banana leaf over the fire. We did it on a banana leaf for a little protection from the direct heat, but it's not necessary. The little fish we put some butter and lime juice inside and put it on the banana leaf as well.<br />
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We left the big fish cooking for about 10 minutes a side, and the little ones were done after 4 minutes a side. Cooking time will vary according to the temperature of the coals, the size of the fish, and how far away your grill is from the fire.<br />
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We roasted some radishes, some spring onions, and fried up some sliced plantain in a frying pan with lots of coconut oil.</div>
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There is very little wine in Belize. In fact we were a two hour drive from the closest wine store. Our more obvious choices in Belize are Belikin, the ONLY brewing company in the country, and rum. Lots of various kinds of rum with all sorts of interesting mixes. Coconut water is still my go-to for mix. Belikin has a very distinct taste, and Lighthouse in the watered down version. Belikin has an interesting history in the country, as the Bowen family own a monopoly over all beer and soft drinks throughout Belize. Mexican beer is actually illegal. The beer is best freezing cold and then it tastes like grains and a good amount of malts to balance out the flavour. Once warm it gets quite malty and strangely sweet. But the bottles are small so that shouldn't be a problem, even in the central american heat.</div>
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dinner is served.</div>
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bon appétit.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com4tag:blogger.com,1999:blog-4651605578465951063.post-30474018122024826992012-12-04T17:13:00.001-08:002012-12-04T17:21:03.942-08:00Paella and Bilogia<div dir="ltr" style="text-align: left;" trbidi="on">
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Paella - a perfect easy dish for entertaining a large crowd. It's delicious, cooked all in one pot, can be basically made right before people arrive and stays warm in the oven, can be made with any meats or veggies you desire, and looks pretty impressive too.<br />
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Tonight's Chicken Chorizo version:<br />
1 pound of Bomba Rice (special spanish rice)<br />
12 chicken drumsticks<br />
3 spicy chorizo sausages, sliced<br />
1 cup of wine<br />
2 1/2 cups of hot water<br />
2 tablespoons of hot smoked paprika<br />
1 pinch of saffron<br />
1 onion diced<br />
1/4 cup of diced roasted red peppers<br />
1 1/2 cups of frozen peas<br />
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Preheat the oven to 350 degrees. In a large roasting pan on the stove at medium-high heat, put a glug of olive oil to coat the bottom of the pan, and add the chicken until all sides are browned. Take the chicken out and put aside. Add the onion and chorizo and cook until onions are tender, about 4 minutes. Stir in paprika, then roasted red peppers, then tomato paste and finally crumble in the saffron threads. When everything is dissolved, pour in the rice. Add the wine, and stir it all continuously until the wine is absorbed. Add the water, bring to a boil, stir in the peas, and then add the drumsticks to the dish in a pretty presentation, and put the whole dish into the oven for 30 minutes. Voila. <br />
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For this pairing, we decided to go with a fantastic Spanish red, a blend of old vine, organic Monastrell and Tempranillo. The 2008 Bodegas Los Frailes "BILOGIA" from DO Valencia.<br />
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This winery is located in Valencia (southern Spain) just off the coast of the Mediterranean sea, and high in the hills at over 600 metres above sea level. Valencia creates warm days and cool nights which is optimal for a slow and long ripening period. This lengthy period will produce grapes with great balance and complexity. It boasts nice fruit aromas of blackberry, currant, grilled plum and spices with a bit of really nice earth tones. It is medium to full bodied with nice firm tannins.<br />
Availability: Delivered to you door in 48 hours. $18.95/btls (Case of 12 x 750ml) +HST.<br />
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dinner is served.</div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com1tag:blogger.com,1999:blog-4651605578465951063.post-46139642025840693702012-11-27T19:12:00.000-08:002012-11-27T19:12:06.850-08:00Good Morning Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a crazy November! Which hasn't left to much time to blog all the delicious food and wine we've been indulging in. But these breakfast cookies are perfect to have around to take on the go. These took thirty minutes to whip up, have no sugar or flour or dairy or eggs or butter, and are <i>packed</i> with goodness.<br />
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Blueberry Banana Coconut Walnut Cookies<br />
1 1/2 cups of rolled oats (could use gluten free oats)<br />
1 cup unsweetened coconut flakes<br />
1 tablespoon of golden flaxmeal<br />
1/2 teaspoon of salt<br />
1/2 cup of chopped walnuts<br />
1/4 cup of pumpkin seeds<br />
1/2 cup of blueberries<br />
3 over rip bananas, mashed<br />
1/4 cup of coconut oil (liquid)<br />
1 tablespoon of honey<br />
1 teaspoon vanilla extract<br />
Heat oven to 350 degrees. Combine oats, coconut, flaxmeal, salt, nuts and seeds into a bowl. Mix bananas, oil, honey and vanilla in another bowl and add mixture to the dry bowl. Fold in bananas. Scoop two tablespoons of the mixture at a time on to parchment lined cookie sheet. The mixture is not easy to mould, and needs to be firmly pressed together on the sheet with your hands. They should be a bit larger than your average chocolate chip cookie!<br />
Bake for twenty five minutes or so until golden. Let them cool on the pan and harden on a cool rack before packing them away.<br />
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A fun dinner party is planned for the weekend, and so a full blog post with lots of new wine discoveries is on it's way!<br />
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breakfast (and snack) is served.</div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-77736614251363009002012-11-12T15:12:00.001-08:002012-11-12T15:12:32.964-08:00Wine and Cheese Party<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAD8BxNkrxnch_MqQDHawB-ZdfM3QCjsJxtM1woDGTaW4i5r-rrVe6ayz_O8ngFNI96b0k8UkRf8L74lY-2UKJB3wdHMu8OPpYFrvJ6MgfszzfCxPlhiEiA_o1-WUm9tayhcp6Y1UH3Vhb/s1600/sausage-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAD8BxNkrxnch_MqQDHawB-ZdfM3QCjsJxtM1woDGTaW4i5r-rrVe6ayz_O8ngFNI96b0k8UkRf8L74lY-2UKJB3wdHMu8OPpYFrvJ6MgfszzfCxPlhiEiA_o1-WUm9tayhcp6Y1UH3Vhb/s400/sausage-2.jpg" width="266" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">We hosted a wine and cheese this weekend. Everyone had a task of bringing one cool piece of cheese to throw on the table to nibble on, and one cool bottle of wine to open and share.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Very simple and fun way to spend an evening with friends. We went down to the local butcher and asked him for a bunch of butcher paper and taped it down to cover our kitchen island. Everyone was invited to put the cheese on the table, and write beside the cheese what kind you brought.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">We chopped a whole bunch of sausage and salamis, put out some crackers, a couple loaves of baguette, and voila.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Here are two special bottles of wine we found and enjoyed. Both are from Vintages at LCBO and available right now.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O9MFYR3KuUtJdAhOQYhipn__18HmTNOEQFlhewLrPyOxjJHqUy35fTJ-N3fP82We_VhS0m4gFDCTKksgODaZdbULA26HC0x5F711OEG0w_-Y_IVVjjfXfyUrVBgwzy3uQJmMJSl4q0mf/s1600/sausage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O9MFYR3KuUtJdAhOQYhipn__18HmTNOEQFlhewLrPyOxjJHqUy35fTJ-N3fP82We_VhS0m4gFDCTKksgODaZdbULA26HC0x5F711OEG0w_-Y_IVVjjfXfyUrVBgwzy3uQJmMJSl4q0mf/s640/sausage.jpg" width="640" /></span></a><br />
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<tr><td class="main_font" colspan="2"><span class="Apple-style-span" style="font-family: inherit;"><span class="titlefont">DOPFF & IRION VORBOURG PINOT GRIS GRAND CRU 2009</span><br />This is in the LCBO right now for $17.95. I've never seen a Grand Cru Pinot Gris at such a low price. I don't think I've seen a Grand Cru <i>anything</i> priced so low for that matter. Wow does it ever deliver. The wine is certainly "off dry", which means it's basically sweet. 38 grams of sugar / litre to be exact. However, its packed with powerful juicy acidity which balances everything out. It's full and rich with peach, apricots, baking spices and flowers. It has a great long finish and pairs oh so well with charcuterie and cheeses. You can drink this now, or put it in your cellar for up to 8 years. I'm betting it will not be on the shelf for long...</span></td></tr>
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<tr><td class="main_font" colspan="2"><span class="Apple-style-span" style="font-family: inherit;"><span class="titlefont">PIERRE AMADIEU LA GRANGELIÈRE VACQUEYRAS 2010</span> </span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">This red just came out in Vintages this past weekend and will not last long priced at $19.95. Such great value for "Vacqueyras" which is a Cru Village in Frances Southern Rhone Valley known as the Cotes du Rhone. Down there they make big (balanced) fruity blends of Grenache and Syrah grapes. This red has range and focus. You could pair it with so many things or with nothing at all. That's why it was a great pick for this kind of party. It has a lovely underlying graphite edge to it's suave plum sauce, fig and blackberry fruit nose. Take a big sip and you get crazy flavours of black tea, cassis and tobacco, which keeps a nice velvety feel it all the way to the finish. Buy this wine by the case, as it will only get better in the cellar. I poured it into a decanter for 3 hours before serving it, as you should do with younger wines of this pedigree. </span></td></tr>
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<span class="Apple-style-span" style="font-family: inherit;">wine and cheese and salami is served.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">bon appétit. </span></div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com1tag:blogger.com,1999:blog-4651605578465951063.post-26392990810306963622012-11-01T06:34:00.003-07:002012-11-01T06:34:43.613-07:00Curried Quinoa Butternut Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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The soup you think of when you think of fall. Butternut squash soup. This one is curried, and full of quinoa, and just-enough spice to feel the warmth.<br />
1 litre of stock (chicken or vegetable, boxed or homemade)<br />
1 big peeled and diced butternut squash (we peeled it with a regular potato peeler)<br />
1 sliced onion<br />
2 tablespoons olive oil<br />
1 heaping tablespoon of garam masala<br />
1 can of coconut milk<br />
1 cup of cooked quinoa (any kind will do, but black or red works the best for the most crunch!)<br />
1 long red chilli pepper, finely diced<br />
some cilantro leaves for on top<br />
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Cook 1 cup of quinoa and place aside. Put the onions and cilli peppers and olive oil into a deep pot. Cook for just a coupe of minutes and add the garam masala. Cook the onions on medium high until they become translucent. Add the diced squash and cook until tender to the fork, about 5 minutes. </div>
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Pour in the stock and bring to a boil. Add the coconut milk and stir until heated through. Remove from the heat and let cool for half an hour. Put a hand blender inside the pot and blend until smooth. Add salt, pepper and the cooked quinoa.<br />
Ladle into bowls and serve warm, with a few cilantro leaves on top.<br />
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bon appétit. </div>
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dinner is served.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-42212587021302083302012-10-15T14:43:00.001-07:002012-10-17T05:51:06.692-07:00Mexican Hash and Bubbly for Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKa7lcg-bF4Xoam414Rcmnz9tkVEgxCCzU9QzI8f2U0v7g3LtELOxs1Dou2D8Bx9lRsSIfoPU4zXYAwjqHRTj3DvSu0rDdNeyQVu6678EvisBCCtBM5ODkbRkTDc1aJwApDiS4n8zx5jVH/s1600/breakfast-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKa7lcg-bF4Xoam414Rcmnz9tkVEgxCCzU9QzI8f2U0v7g3LtELOxs1Dou2D8Bx9lRsSIfoPU4zXYAwjqHRTj3DvSu0rDdNeyQVu6678EvisBCCtBM5ODkbRkTDc1aJwApDiS4n8zx5jVH/s640/breakfast-2.jpg" width="640" /></a></div>
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We wanted something hardy for breakfast this morning. Warm, filling, and most importantly paying homage to the last of the tomato season. So we started with fresh salsa and made mexican hash with scrambled eggs!</div>
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Fresh salsa</div>
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-Chop a couple of handfuls of whatever tomatoes you have found. Finely dice a small red onion. Juice half of a lime. Add a diced avocado. Chop of small handful of cilantro leaves. Add a pinch or two of salt, a little bit of pepper, and mix it all together. Voila.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rlE1oMybLtBvWqxWZtkN3iR2j7j2gGY1cLCUtWJirm2muf2qqA75Nyd5Jrqxz_u8t9WRRm2x67cJN0kJzQMpm5YAYyCwVDUp9P3-76TClt_KSKewhsjcawtqccC8mj-IJCN2LMLr_-PR/s1600/breakfast-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rlE1oMybLtBvWqxWZtkN3iR2j7j2gGY1cLCUtWJirm2muf2qqA75Nyd5Jrqxz_u8t9WRRm2x67cJN0kJzQMpm5YAYyCwVDUp9P3-76TClt_KSKewhsjcawtqccC8mj-IJCN2LMLr_-PR/s640/breakfast-6.jpg" width="640" /></a></div>
Anything Mexican we cook in our home requires a special Mexican mixture of amazingness that we have found in Kensington Market. I think it's officially called '<i>the blue dot package</i>.' That's what we call it anyways, and so did the woman in the store who makes it. Not to be mistaken for the red dot package. You can pick one up at Emporium Latino, at 234 Augusta Ave. If you can't make it there, you can always use any kind of taco spice mix blend you can find at the grocery store, but it's worth it to make a trip to Kensington.<br />
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Ingredients:<br />
2 tablespoons of olive oil<br />
10 mini potatoes<br />
1 Poblano peppers<br />
1/2 red onion, sliced<br />
1 Chorizo Sausages<br />
4 eggs<br />
1/4 cup of shredded of fresh mexican queso cheese<br />
1 heaping tablespoon of Blue Dot spice<br />
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Put the sliced potatoes in the pan with a cup or two of water. Bring to a boil and cook the potatoes for 4-5 minutes. Drain the water, and put the potatoes on the side. Slice the sausage casing and take the meat out, pulling it into small chunks of meat. Put the chorizo in the pan and cook with a small spoon of oil until browned and cooked almost through. Now take the meat out of the pan, leaving all the flavoured oily goodness. Put the onions and cooked potatoes in the pan and cook until almost crispy. Add the cooked chorizo for a few quick minutes, and then add the scrambled egg with cilantro, stirring it up until the egg cooks through. Add the cheese and stir till melted. Plate, and serve warm, with some salsa on the side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN0QQrn8PhUGt0F1m8mPPyZIhyY6Lc0jqDsCcjiNgMPTQWxbyt8ELRs_A1YqJHLm78egr8af7kWV6OjzBvZdThcjjPuuQh206INERGQ9EtpsiXRch2cwUPMSzHBdF-vwg4eYRWPrxfYwj/s1600/breakfast-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglN0QQrn8PhUGt0F1m8mPPyZIhyY6Lc0jqDsCcjiNgMPTQWxbyt8ELRs_A1YqJHLm78egr8af7kWV6OjzBvZdThcjjPuuQh206INERGQ9EtpsiXRch2cwUPMSzHBdF-vwg4eYRWPrxfYwj/s640/breakfast-4.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;">The brunch was a celebration for Jessica, as she had just completed her first half marathon. So we had to pop some bubbly, naturally. The wine we selected was Terregaie Fior d'Arancio DOCG from Colli Euganei in the hills of Veneto, Italy. The wine/appellation has just been granted a DOCG status (<span class="Apple-style-span" style="line-height: 19px;"><b>DOCG</b> — <i><b>D</b>enominazione di <b>O</b>rigine <b>C</b>ontrollata e <b>G</b>arantita</i> (controlled designation of origin guaranteed) and it is just starting to get recognized around the world for its amazing quality and style. Fior D'arancia means Orange Blossom in Italian, and the appellation is named after the distinct orange essances. </span>The winemaker, Salvatore Lovo, from Terregaie was the driving force to have this wine style recognized as a DOCG and they have some of the oldest vines planted in their vineyards. It is made from 100% Moscato Giallo. It is lightly sweet with very low alcohol (6%) so it is a perfect brunch wine. Unfortunately you cannot find any of these wines in the province of Ontario, but you can replace it with the Batasiolo Moscato D'Asti DOCG Dla Rei, $14.95, #277194.</span><br />
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bon appétit. </div>
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brunch is served.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com2tag:blogger.com,1999:blog-4651605578465951063.post-31727458036367826812012-10-08T13:41:00.000-07:002012-10-08T13:41:13.434-07:00Take That, Turkey<div dir="ltr" style="text-align: left;" trbidi="on">
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Don't get us wrong, we LOVE turkey. But side dishes are really what make the whole meal. Here are three successful sides we tried this weekend. And so begins the season or warm roasted veggies. Happy Fall. Happy Thanksgiving!</div>
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<u>Curried Roasted Cauliflower</u></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DpeJQGAkf82vBnvXIW17H35muHJ6RoyW2j4GkZkV3-OvDW8aNaTJcmmEPAHvr7kiqy-B4wYPUEcxrUBe3jDaHdI5GbkX55n7_leIBLA-_Rr1UpwEopxDypVtifW4qFUASaVbej9DI8TS/s1600/sides-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DpeJQGAkf82vBnvXIW17H35muHJ6RoyW2j4GkZkV3-OvDW8aNaTJcmmEPAHvr7kiqy-B4wYPUEcxrUBe3jDaHdI5GbkX55n7_leIBLA-_Rr1UpwEopxDypVtifW4qFUASaVbej9DI8TS/s640/sides-4.jpg" width="640" /></a><br />
1 head of cauliflower cut into small florets<br />
2 tablespoons of garam masala<br />
1/2 teaspoon of salt<br />
1 tablespoon of honey<br />
2 tablespoons of red wine vinegar<br />
4 teaspoons of olive oil<br />
Put all the ingredients <i>except</i> for the cauliflower into a bowl and stir until dissolved. Add the cauliflower and toss until coated. Put on parchment paper on a baking sheet in the oven at 450 degrees for 30-40 minutes until desired tenderness. Serve them on their own, in a salad, mixed with raisins and watercress, dropped in butternut squash soup... delicious endless possibilities.<br />
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<u>Roasted Sweet Potato Salad</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgId-hwUAZ2yqgGtjtVYeCVJ-BOnjeXhsmAsKSNzItktCviz0UIpexHuqFjbZ12oKm2AAWQw36vsiuYR1jDGI7lTG6K8boT7aX9WVS4p9LimCQZgWv9qcq0l8G2P3hggvmYQriYIu_cURCT/s1600/sides-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgId-hwUAZ2yqgGtjtVYeCVJ-BOnjeXhsmAsKSNzItktCviz0UIpexHuqFjbZ12oKm2AAWQw36vsiuYR1jDGI7lTG6K8boT7aX9WVS4p9LimCQZgWv9qcq0l8G2P3hggvmYQriYIu_cURCT/s640/sides-3.jpg" width="640" /></a></div>
3 chopped sweet potatoes into 1 inch cubes, leaving the skin on<br />
1/2 cup of green onions sliced into thin rounds<br />
1/4 cup of chopped parsley<br />
1/4 cup of olive oil + more for roasting<br />
2 tablespoons of honey<br />
1 1/2 tablespoons of red wine vinegar<br />
1 tablespoon of chopped fresh rosemary<br />
1 minced shallot<br />
2 teaspoons of dijon mustard<br />
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Coat the sweet potato cubes in olive oil and lay them on a cookie sheet lined with parchment paper and roast in the oven until tender. At 450 degrees, it should take 30-ish minutes. Stab them with a fork and it should be tender all the way through.<br />
Put the green onion and parsley and cooled down roasted potatoes in a bowl. the remaining ingredients will be the salad dressing, so put them all in a small bowl and whisk until blended. Pour the dressing over the sweet potatoes, and mix until coated.<br />
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<u>Roasted Onion and Blue Cheese Salad</u><br />
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2 red sweet peppers<br />
2 red onions<br />
6 cloves of garlic<br />
1/4 cup of olive oil<br />
4 tablespoons of sherry vinegar<br />
8 cups of frisee<br />
shaved blue cheese<br />
Start by roasting 2 red peppers, putting them in the oven whole at 500 degrees turning frequently until the whole pepper appears burnt and crispy. Take them out and let them cool, and then peel the skin off with your hands. The skin should separate easily from the flesh, discard the skin and the seeds. Slice into strips. <br />
Cut the onion into quarters. Place the oil, garlic cloves (whole), red pepper in a small shallow roasting pan, and roast them in the oven turning the onion occasionally, at 450 for 40 minutes, or until the onions are soft and caramelized. Remove from the oven and drizzle the sherry vinegar over the veggies, letting the flavours marry in the bottom of the pan. Spoon the veggies over small mounds of frisee, and spoon a little of the extra juice from the bottom over each plate. Top with shaved blue cheese, serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AFT7vxpy36Hwn2JarRrxTRzXpT2fZKORV9RCZ9u57EnBfHPcJ56YoedD82Aaz-fXcNPtdcfloSg396Ttdyuo70mpZeFtCFZMDMB1ihYsNYmIvHqH668a1TvQjnbGkTlFrli0ysPz4WL2/s1600/sides-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AFT7vxpy36Hwn2JarRrxTRzXpT2fZKORV9RCZ9u57EnBfHPcJ56YoedD82Aaz-fXcNPtdcfloSg396Ttdyuo70mpZeFtCFZMDMB1ihYsNYmIvHqH668a1TvQjnbGkTlFrli0ysPz4WL2/s640/sides-5.jpg" width="358" /></a></div>
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We shared a couple bottles of Chenin Blanc with our loved ones this weekend. TORMENTOSO OLD VINE 2011 priced at $ 14.95 in LCBO Vintages. The winery is located in Paarl, South Africa and has a cool historic name because the Cape of Good Hope was originally known as Cabo Tormentoso when it was discovered by Portuguese explorers in 1488. This translates into the Cape of Storms.<br />
The diverse grape variety Chenin Blanc shines bright in the vineyards of South Africa and claims the title as the country's signature white varietal. Chenin Blanc is most famous as the grape of France's Vouvray in the Loire Valley. The colour is straw with hints of gold, this one teases with suggestions of orchard fruit on the nose but really struts itself after the first sip with well integrated flavours of pear, apple, grapefruit, spice, vanilla and flinty mineral notes. Somewhat of a creamy middle followed by loads of lively acidity and a bold lengthy finish. Really good juice! Pick up a bottle and give it a try. It's a good replacement if you are stuck on oaked Chardonnay's and are looking to break free and try something new.<br />
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dinner is served.</div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-28813994380982744052012-09-30T13:41:00.003-07:002012-09-30T13:42:43.826-07:00spicy crunchy sweet moist banana bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8kBBCpPmLfs8UiK7JB5SfvORUpiOJEpSJvgZz1VmRprP7giNLfJXq1cfAhz6GD6oajNhwzOcpcPNBllgvM61xzE00D78wyqVz6RW-_cg-OYJKTonABr1bxvhK196fbqd9SqePx7ln79y/s1600/bbread-2.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI8kBBCpPmLfs8UiK7JB5SfvORUpiOJEpSJvgZz1VmRprP7giNLfJXq1cfAhz6GD6oajNhwzOcpcPNBllgvM61xzE00D78wyqVz6RW-_cg-OYJKTonABr1bxvhK196fbqd9SqePx7ln79y/s640/bbread-2.jpg" width="640" /></a></div>
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So this is one of the most interesting banana bread's I've ever tasted. It tastes like fall spices, reminds me of pumpkin pie, stays moist for days, is gluten free, and crunches when you eat it. Crunches. My very favourite texture in the world. This is the second best banana bread ever because my Mom's Bread takes the cake. She makes a coconut lime glaze thing that's pretty damn great. Totally different thing, different realm of banana bread. </div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;">3 large ripe-to-over-ripe bananas</span><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;">1 large egg<br />1/3 cup virgin coconut oil warmed until it liquefies<br />1/3 cup light brown sugar<br />1/4 cup maple syrup<br />1 teaspoon baking soda<br />1/4 teaspoon table salt<br />1 teaspoon ground cinnamon<br />1/4 teaspoon freshly grated nutmeg<br />Pinch of ground cloves<br />Salt<br />1 cup of almond flour </span></span></div>
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<span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup of coconut flour </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;">(substitute flours with 1 1/2 cups of </span><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;">white whole wheat flour if desired)</span></span></div>
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<span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup uncooked millet</span></span></div>
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<span class="Apple-style-span" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-JXJvEncYVMnVKAaHRf3bj-gkOb4MvpZYRFv5bKE_334n33AluUi_Ir3XEWDMwNONHd0PDezWL42mZltVUrrsXyDA0vrKZfSlFVSwWcLI6dhTsZjDEGMHyT0HKT-7yt8aPovlNlZqB2v/s1600/bbread.jpg" imageanchor="1"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-JXJvEncYVMnVKAaHRf3bj-gkOb4MvpZYRFv5bKE_334n33AluUi_Ir3XEWDMwNONHd0PDezWL42mZltVUrrsXyDA0vrKZfSlFVSwWcLI6dhTsZjDEGMHyT0HKT-7yt8aPovlNlZqB2v/s640/bbread.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #222222; letter-spacing: 1px; line-height: 14px;">Preheat the oven to 350 degrees, and grease a 9X5 inch loaf pan. </span></a><span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;">Mash the bananas until they are smooth (a few bigger chunks are ok). Add the coconut oil and egg and whisk together till blended. Add sugar and maple syrup and stir it up again. Toss in the baking soda, salt, cinnamon, nutmeg and cloves, and stir again. Add the flour and stir just until it's blended. Don't over-stir! Add the millet, stir it in, and put the mixture into the pan and then straight in the oven for 40-50 minutes. Put a wooden skewer or toothpick into the centre to test if it's done. It's done when a toothpick or fork comes out clean.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGO5ZGIDSGCCypYfd3pIagqYekrVJf9wTJEVxxe2z1mLb0jQggXEfqKUvGPq_HS__OxPlfPPDH0PnlgpXdTbBJNPYlpmItOL2L_VsZ-KUhBcs0onlV5HQB3TP0dREsAY7lwlijHyRer3M/s1600/bbread-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGO5ZGIDSGCCypYfd3pIagqYekrVJf9wTJEVxxe2z1mLb0jQggXEfqKUvGPq_HS__OxPlfPPDH0PnlgpXdTbBJNPYlpmItOL2L_VsZ-KUhBcs0onlV5HQB3TP0dREsAY7lwlijHyRer3M/s640/bbread-4.jpg" width="640" /></a>Pour a glass of wine, a mug of tea, a cup of coffee, a hot toddy, anything your little heart desires and wait.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68ySeJl7sHbR8dti8y2XKZeT-R28zJ2qz9uwj_VXGSCeGP4-nvBjJtQ8EBUHO4Hu19jsGjbK-hc8Bqe6HuJEMP0ALKocf8j8uM2y07Tftb9R3wssLDBroLxTQZDQG1KzluWnKkZ9J4bJv/s1600/bbread-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68ySeJl7sHbR8dti8y2XKZeT-R28zJ2qz9uwj_VXGSCeGP4-nvBjJtQ8EBUHO4Hu19jsGjbK-hc8Bqe6HuJEMP0ALKocf8j8uM2y07Tftb9R3wssLDBroLxTQZDQG1KzluWnKkZ9J4bJv/s640/bbread-5.jpg" width="640" /></a><br />
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bread is served.</div>
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bon appétit. </div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com1tag:blogger.com,1999:blog-4651605578465951063.post-69335604663015601572012-09-16T17:20:00.003-07:002012-09-17T06:36:50.838-07:00Mushroom Risotto and Norm Hardie County Chard.<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushroom risotto is one vegetarian dish I will ALWAYS order off the menu at a restaurant, and one that Nick orders rarely (can't convince him not to eat the fancy meat) but none the less he loves. He loves <i>anything</i> covered in cheese.<br />
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The dish isn't particularly <i>difficult</i>, but isn't necessarily <i>easy,</i> per se. <br />
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6-8 cups of stock, chicken stock, veggie stock, whatever you like. Choose low sodium, or use homemade.<br />
1 small package of dried mushrooms<br />
9 ounces of fresh wild mushrooms (make a fun mix of whatever you like)<br />
6 tablespoons of olive oil<br />
1/2 cup of chopped shallots<br />
1 cup of risotto rice (arborio or carnaroli)<br />
1/2 dry white wine<br />
4 tablespoons of unsalted butter<br />
1/2 cup of grated parmesan cheese<br />
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Turn the stock you have into mushroom stock. Put the stock in a large pot and add the dried mushrooms. Bring to a boil and lower the heat. Let the mushrooms soften in there for 5-10 minutes. Remove the mushrooms, chop and put aside. Chop the fresh mushrooms you have, chopping the stems into smaller pieces and separating them into a pile on their own, and chopping the caps into 1/4 inch slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZxMWeemwzlf_yXWB193a0c0SRK5FcxUtNCNEdZs4uzKHGOoWCtz8sSb2oNI3FW5InPjr1uqLPTzOVCUCwLT0CP8klzE9CrRz8ynH0RkTsiVHK1ZmwiPpGXsoBw5KjOE1v2YWUN-tbjr_/s1600/risotto-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZxMWeemwzlf_yXWB193a0c0SRK5FcxUtNCNEdZs4uzKHGOoWCtz8sSb2oNI3FW5InPjr1uqLPTzOVCUCwLT0CP8klzE9CrRz8ynH0RkTsiVHK1ZmwiPpGXsoBw5KjOE1v2YWUN-tbjr_/s640/risotto-6.jpg" width="640" /></a></div>
Grab a wooden spoon, an important tool for risotto. Use it the whole time!<br />
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Place half the butter into a sauce pan and melt, adding all the fresh mushroom caps. Once the mushrooms are sauteed (soft and brown) remove from the pan. Add the other half of the butter, melt, and add the mushroom stems and the shallots. Cook until the shallots are translucent. Add a glug of olive oil and the rice and cook on medium high until the rice resembles little glass beads. Add the 1/2 cup of white wine and start stirring. Add a ladle of stock (3/4 cup) at a time, stirring the rice constantly until the ladle is absorbed and you can see a line in the pan (shown below). When you can see that line, add another ladle and continue until the rice doesn't absorb any more liquid and has a creamy consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfbucOg1sz6KECE6mlpFPAzcQGsXlvYI4Q6s7ssR1GS8hIZtNR7ivIy_x3DwMb5jfq6IVY1mqN2av9VjhhbtBFLVcC-STWeO3RCzZJ3EjeHR_iZH4tUy-5eIHgZiHlsM57YnFiCkb3NV_/s1600/risotto-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfbucOg1sz6KECE6mlpFPAzcQGsXlvYI4Q6s7ssR1GS8hIZtNR7ivIy_x3DwMb5jfq6IVY1mqN2av9VjhhbtBFLVcC-STWeO3RCzZJ3EjeHR_iZH4tUy-5eIHgZiHlsM57YnFiCkb3NV_/s640/risotto-2.jpg" width="640" /></a></div>
The rice should be mostly translucent but opaque in the centre. Add really tiny small amounts of liquid stirring consistently until desired thickness of the sauce. The sauce will thicken a bit once removed from the heat. Add the chopped up mushroom caps and the chopped up mushroom from the stock, and slowly stir in the parmesan. Salt and pepper it, and spoon onto plates (or bowls really). Eat while it's hot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwBI5b2Ousz9Nastz_sddIqNVS2VhK9WqevaYKmSmI9cD55GrClgJfM0IWn4FMYPQQsxKBUdAmwi9811FaL7WdCSwIvvUOon_64DzfkdWu_75_6oErg_M0Zy4kluL3Px1E25DU49NErTY/s1600/risotto-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwBI5b2Ousz9Nastz_sddIqNVS2VhK9WqevaYKmSmI9cD55GrClgJfM0IWn4FMYPQQsxKBUdAmwi9811FaL7WdCSwIvvUOon_64DzfkdWu_75_6oErg_M0Zy4kluL3Px1E25DU49NErTY/s640/risotto-7.jpg" width="640" /></a></div>
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We opened up a bottle of <a href="http://www.normanhardie.com/">Norm Hardie's</a> 2010 County Chard. A rare treat in our house, only because we drink it all when we have it. <span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">After spending a least a few weekends a month in the county this summer, our PEC (Prince Edward County) cellar collections and tasting notes have grown generously. This entry is the second from our favorite vineyard in PEC ( and winemaker). Norm actually makes a kick ass risotto too. So if you are ever at the winery, ask him for a few of his tips.</span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Intense fruit aromas with Citrus, apple, peach, pineapple and an insane amount of appealing minerality with gun flint and crushed rocks. Medium bodied with generous acidity and delicate texture. Norms wines really speak of his land. It is hard to find wines this distinct anywhere else in the world. However, ironically enough... some top international critics have said his wines are the most Burgundian you will find outside of Burgundy. So It's nice to have access to these wines, so close to home. I recommend sourcing them out. LCBO:VINTAGES has a few selections in stock right now.</span></span> It retails for $35.</div>
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bon appetit.</div>
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dinner is served.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com1tag:blogger.com,1999:blog-4651605578465951063.post-84039110597232688122012-08-31T10:16:00.002-07:002012-08-31T10:16:14.343-07:00Pickled Onions and Oodles of Vino<div dir="ltr" style="text-align: left;" trbidi="on">
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Red Onions. Capable of so many things at the dinner table. We're going to pickle some. It takes only minutes and it's soo very worth it.<br />
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We are headed to a friends cottage for the long weekend and wanted to bring something homemade as a hostess gift, amongst oodles of yummy wine of coarse. Who doesn't like pickled red onions with just about <i>any</i> meal at the cottage? <br />
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3/4 cup of apple cider vinegar<br />
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2 tablespoons of sea salt</div>
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3 tablespoons of maple syrup</div>
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1 dried bay leaf</div>
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4 whole cloves</div>
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1 red onion, thinly sliced</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvCqXVThRTABDMnkDgRbbHM5D_gCBMaNJS2v7ICaBf6C5OPgqDzvEKAZfWhvvJF3YFxznT9ZsnHc0uOvUB53tcU86aT8pRG28Zdkuf1tpxdDDakI125ZWe-GtAPDkhnXVQraEHIQBgviW/s1600/onions-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvCqXVThRTABDMnkDgRbbHM5D_gCBMaNJS2v7ICaBf6C5OPgqDzvEKAZfWhvvJF3YFxznT9ZsnHc0uOvUB53tcU86aT8pRG28Zdkuf1tpxdDDakI125ZWe-GtAPDkhnXVQraEHIQBgviW/s640/onions-2.jpg" width="640" /></a>Place the vinegar, cloves, bay leaf, maple syrup and salt in a deep pan. Bring the liquid to a slow boil over medium heat. When bubbling, add the onions. Stir for 1 minute and remove the pan from the heat. Let the onions and liquid cool to room temperature, then pour into containers and put in the fridge. The onions will last a month or so, but are best at one week. Put them on <i>anything.</i><br />
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Dress the jar up with a label and pretty paper and you have a perfect hostess gift everyone can enjoy for days.</div>
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Happy Long weekend! Enjoy a BBQ or two, and <i>lots</i> of warm sunshine. Happy summer.<br />
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bon appetit.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-62928164007609746582012-08-23T20:01:00.004-07:002012-08-24T05:15:07.476-07:00Veggie Curry and Organic Lager<div dir="ltr" style="text-align: left;" trbidi="on">
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Tonight was "clean the fridge of all our veggies before we go away for the weekend" night. My favourite. Veggie Curry. Nick was skeptical. He doesn't jump up and down for veggies and tofu like I do, but he played along with a smile. It all started with the huge bag of colourful swiss chard we had in the fridge. We'll give you the recipe we used for our dinner tonight, but know that you can start with the curry onion base, and then add whatever veggies YOU have in YOUR fridge.<br />
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1 White Onion chopped<br />
2 Garlic Cloves chopped<br />
4 Tablespoons of Coconut Oil + more as you go along in case you need more moisture<br />
1 heaping spoonful of turmeric powder<br />
1 heaping spoonful of curry power<br />
1-2-3 (depending on your taste) chopped whole chillies<br />
rice - of your choice (we used brown and wile rice mixture)<br />
Loads of veggies (what we used is listed below)<br />
a chopped handful of cilantro (optional)<br />
1 package of organic firm tofu<br />
1 can of coconut cream<br />
1 lime<br />
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Put the coconut oil and sliced onions in the pan to sweat the onions. This means cooking them until they are moist, or 'sweaty.' Add the garlic, turmeric and curry powder and stir until the powders make a thick paste around the onions. Add the chilli. This is something you have to play with a bit, adding more oil if it's too thick, and more powders if it's too runny. You don't want anything to resemble liquid in the pan, but you don't want it so thick that it's not a paste. Above all, don't worry too much because it should taste yummy no matter what.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrZZW-fjehR81q5xmjMIT_pMyFadWS_4HedMq-E8idZgpqFpK9zwlPGRYLTNWPSdzwan1GtCq6V8IbOIAPraXxl2N5Y1c6hGDjt2H34HkeV0vFw5sE2klVLvNvNRxMitDf65x9oLrHhsB/s1600/curry-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrZZW-fjehR81q5xmjMIT_pMyFadWS_4HedMq-E8idZgpqFpK9zwlPGRYLTNWPSdzwan1GtCq6V8IbOIAPraXxl2N5Y1c6hGDjt2H34HkeV0vFw5sE2klVLvNvNRxMitDf65x9oLrHhsB/s640/curry-10.jpg" width="640" /></a></div>
Cook a pot of your favourite kind of rice to serve underneath the curry. Follow the directions on the package. We used a brown rice and wild rice mixture.<br />
Now start adding veggies to the delicious curried onion mixture in your sauce pan. We chopped 2 sweet potato (and cooked the pieces in a bowl in the microwave for 4 minutes to soften them first), 1 chopped zucchini, 1 chopped bell pepper, a whole bunch of swiss chard, a handful of cilantro, and 1 package of fresh peas. Put the hard vegetables in first to give them a head start, and then add the rest of the veggies and a package of cubed firm organic tofu. Then finish it all off with the peas and leafy greens. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9Nx1Xtrl8zxONCnhxR5x0rj-2mB_T1TLmblUbInt0U1EBTSL0DAWTca_KZ0lL4P95ZhxAupZRaAmxflNdeLm3SXgW6V-zLMhiHo_E98QZ387kHRcFMu9MqVBRwFxg-V5KrxBU0SszdUp/s1600/curry-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9Nx1Xtrl8zxONCnhxR5x0rj-2mB_T1TLmblUbInt0U1EBTSL0DAWTca_KZ0lL4P95ZhxAupZRaAmxflNdeLm3SXgW6V-zLMhiHo_E98QZ387kHRcFMu9MqVBRwFxg-V5KrxBU0SszdUp/s640/curry-13.jpg" width="640" /></a></div>
Once all the leaves have wilted down, add one can of coconut milk or cream, and one can of water. Let it all bubble away for 15-20 minutes on low so all the flavours can infuse the veggies.<br />
Nick has been waiting a long time to say this next step with a serious face. Squeeze the juice from one lime and "you put de lime in de coconut." He laughed out loud. Nick's been waiting to do that since he laughed at a moment on Top Chef Canada when Trista said that to Carl during the season finale. Honestly. <br />
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We have traditionally always paired our meals with wine, but tonights dish was screaming for ice cold beer. We went with <a href="http://www.millstreetbrewery.com/#/home">Mill Street Organic</a>. Light, crisp, refreshing, organic, and local! Beer tends to cut the spiciness of curry quite nicely (maybe because you can take a much larger gulp than a sip) but a cold white sweet wine will also pair with any spicy curry.<br />
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sprinkle with toasted coconut if you have.</div>
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bon apetit.</div>
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dinner is served.</div>
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ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-80881569610419498422012-08-03T12:26:00.004-07:002012-08-03T12:26:40.999-07:00lake kezar, lobstah clam bake, and alagash<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_m77rpaRi1x-1ZbeFCTKzTIEVjtOZ0mmqZTbZ_Jw9Qns_-QSgQy0OC8xqDrlrhk4aYB3nD4RKRY_rwCNuFzoOLz7DbxurhM-wiHn0fUfBmVnTUhSJ9mfwJR3FOcPQQ_bOC680JNMEpmar/s1600/lobstah-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_m77rpaRi1x-1ZbeFCTKzTIEVjtOZ0mmqZTbZ_Jw9Qns_-QSgQy0OC8xqDrlrhk4aYB3nD4RKRY_rwCNuFzoOLz7DbxurhM-wiHn0fUfBmVnTUhSJ9mfwJR3FOcPQQ_bOC680JNMEpmar/s640/lobstah-2.jpg" width="640" /></a></div>
We went to a very close friends wedding in Portland, ME. It was perfect. Everything about it. The vows, the lights and linen, the dress, the family and friends, the food and wine... The day after the wedding we all travelled up to Lake Kezar for an afternoon lobster bake, lawn games, swimming, boating and Alagash.<br />
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The wedding guests were separated into cabins by the water. The cabins were specially outfitted with details that would appeal the each guest. There was lots of Canadian literature in our cabin. This is a couple that pays attention to detail. It was incredibly special.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbhHAXni5wVu3Ybq0SVfM7ZDS8OdrNIX52qO7clQg7MQc4UxOeaEhzVEhAGtoPEII-pAj-XDwStGX1LAvrl2lICHjVzHCxH0o40yOfpsPmnGLSiOjxuwdWuBUbt9FjMzBzYyV5oZP3cEK/s1600/photo-42.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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The sunset was gorgeous, despite the rain that day. Everyone that spends a significant amount of time there will tell you that Lake Kezar has been deemed by National Geographic as one of the top three lakes in the world. I searched online and couldn't find any evidence of that, but who's counting. I'll let them have it. It's a pretty special place.<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbhHAXni5wVu3Ybq0SVfM7ZDS8OdrNIX52qO7clQg7MQc4UxOeaEhzVEhAGtoPEII-pAj-XDwStGX1LAvrl2lICHjVzHCxH0o40yOfpsPmnGLSiOjxuwdWuBUbt9FjMzBzYyV5oZP3cEK/s640/photo-42.JPG" width="640" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQtH-t62ZSqwA1-to8RhsPSWwu1dteywP1aOxkXHHpY9opQ4LCLd_IkJuCMTVd7f3gp7RwLdPlbBmsFdJkhWNKsLTxBLT7MjiM0p7DTOpCcxBK_d17cQhWZrPRpKAETZxyrayJoUXpwI4/s1600/lobstah-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQtH-t62ZSqwA1-to8RhsPSWwu1dteywP1aOxkXHHpY9opQ4LCLd_IkJuCMTVd7f3gp7RwLdPlbBmsFdJkhWNKsLTxBLT7MjiM0p7DTOpCcxBK_d17cQhWZrPRpKAETZxyrayJoUXpwI4/s640/lobstah-3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSW7CXNW-ducZzIU1tbsNhq0z4Klxo_RrDoCU0Tr12c7i4PVzmV3AYYgNDU_SYoPaZrFZIdSrBAQ_3l4OkdoDkhVABdClf7JvYV0N4DTOW2wfnCUvVd5Zygo1jGxa67xgQRcTG_ktt6W/s1600/lobstah-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHSW7CXNW-ducZzIU1tbsNhq0z4Klxo_RrDoCU0Tr12c7i4PVzmV3AYYgNDU_SYoPaZrFZIdSrBAQ_3l4OkdoDkhVABdClf7JvYV0N4DTOW2wfnCUvVd5Zygo1jGxa67xgQRcTG_ktt6W/s640/lobstah-4.jpg" width="640" /></a></div>
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What a beautiful fresh simple dinner. Fresh lobsters and clams and corn on the cob, boiled till cooked, with a little potato salad on the side, and you have a traditional Maine feast! <br />
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My most favourite potato salad</div>
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3 pounds of little baby potatoes</div>
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1/4 cup of chopped dill</div>
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1/4 cup of chopped green onions</div>
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1/2 cup of chopped basil</div>
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1 lemon - grated rind and juice</div>
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4 garlic cloves</div>
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1/2 cup of plain fat free yogurt</div>
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dash of hot sauce</div>
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salt and pepper</div>
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1 teaspoon of honey</div>
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1 tablespoon of dijon</div>
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olive oil for cooking</div>
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-cover potatoes in olive oil and salt and oven roast them. For the baby potatoes I use, I roasts them on a parchment lined baking sheet and cook at 450 degrees for half an hour or so. Stick a fork in a medium sized one and you know it's done when it slides in easily. Combine yogurt, garlic, dill, onion, basil, mustard, honey and lemon juice. When the potatoes are cooked, let them cool to room temperature. Add the lemon rind to the potatoes and then the dressing, chill and serve!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTb8REw1skWuKBCgk-Mo_0T3824B73A-ClcBefMZ2soSSNGHMwBAXNtyOeyWszX3bFIoVD2r6bgTK89FtUSqJGeuCmhCeJ5mQxOVUXEWfKborp5K7t7GRlQpmnFVCr_tBBxPUqSYNZF5x/s1600/lobstah-6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTb8REw1skWuKBCgk-Mo_0T3824B73A-ClcBefMZ2soSSNGHMwBAXNtyOeyWszX3bFIoVD2r6bgTK89FtUSqJGeuCmhCeJ5mQxOVUXEWfKborp5K7t7GRlQpmnFVCr_tBBxPUqSYNZF5x/s640/lobstah-6.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcDxPjrVvXcre2hnhYCwwjxOy3TnEucsSBp05T2lypp5RK3G-1bgU0sbwNqo5v_tKN9hTqOxWkDNxBkgssyUtyG97x6LjPEULnbtnCHuEx3BFjZH7kS49b6sKt1ZfWdr8Wlo1Jq-IKF8Y/s1600/lobstah-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcDxPjrVvXcre2hnhYCwwjxOy3TnEucsSBp05T2lypp5RK3G-1bgU0sbwNqo5v_tKN9hTqOxWkDNxBkgssyUtyG97x6LjPEULnbtnCHuEx3BFjZH7kS49b6sKt1ZfWdr8Wlo1Jq-IKF8Y/s640/lobstah-8.jpg" width="640" /></a></div>
<a href="http://www.allagash.com/beer/year-round/white">Alagash White</a>, a beer you see almost everywhere in Portland, on tap and in bottles. A white wheat beer that's light, crisp, spicy and fruity. As far as I know you can't get it in Canada. It's local to Portland ME. Pairs incredibly well with lobstah. Then again, what doesn't?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoQoJwBqcuF34sc9DxoA60I5idntl6fr5uwJ7UDhCBPfwc5uvoA6w-jxiNbstwUxxAWbCC_qoUGFhc8eHhcm9fTEFaj4NAz8E-1IkggzBfUBqoCrPTRBIAc0mlO9EMJVNshBgQg31qo_r/s1600/lobstah-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoQoJwBqcuF34sc9DxoA60I5idntl6fr5uwJ7UDhCBPfwc5uvoA6w-jxiNbstwUxxAWbCC_qoUGFhc8eHhcm9fTEFaj4NAz8E-1IkggzBfUBqoCrPTRBIAc0mlO9EMJVNshBgQg31qo_r/s640/lobstah-7.jpg" width="640" /></a><br />
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bon appetit</div>
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dinner is served.</div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-71070662690572311642012-07-13T06:11:00.001-07:002012-07-13T06:11:49.486-07:00Roasted Arctic Char and Oregonian A to Z Chardonnay<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcTJsJwiVE1Zj0x3APKPLzqfOBBRRKGEbf1tLZumxPyIUzuY7H1NDOw7Z3e90nc47uwicarFTrNJ3NREXWseKaTbwU3KH4Yd4Qs1ANwgzLaVv1IXVmY62tVBDAaBDCqAnNXoqBVPNpLkT/s1600/char.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcTJsJwiVE1Zj0x3APKPLzqfOBBRRKGEbf1tLZumxPyIUzuY7H1NDOw7Z3e90nc47uwicarFTrNJ3NREXWseKaTbwU3KH4Yd4Qs1ANwgzLaVv1IXVmY62tVBDAaBDCqAnNXoqBVPNpLkT/s640/char.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">herbed butter:</span></div>
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1 stick of unsalted butter, at room temperature</div>
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<span class="Apple-style-span" style="font-family: inherit;">the grated zest of one lemon</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">handful of chopped basil</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">handful of chopped mint</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">handfull of copped chives</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">a couple of pinches of coarse salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">-stir together until blended</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwodqqyD5gQllg0dlwLKCWJmy7gHd4slSRPgigtHFPTXR9DqHQV_klZubahS2M5fhXOtG2Iijef4OdAKT6XzCG_Cr3ySzduAHItBeCpNSCWq8_vgqEqFG2tbEB0GuPXoM-gj5lvcSygYa/s1600/char-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwodqqyD5gQllg0dlwLKCWJmy7gHd4slSRPgigtHFPTXR9DqHQV_klZubahS2M5fhXOtG2Iijef4OdAKT6XzCG_Cr3ySzduAHItBeCpNSCWq8_vgqEqFG2tbEB0GuPXoM-gj5lvcSygYa/s640/char-2.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="font-family: inherit;">Spread the butter inside the fish, and coat the outside with olive oil salt and pepper to grill.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrRqV3yVK2PYUk1pIvM20tV5G7b_BeDsXM4DC5c8Jkp7n_tvtbI9Xq1qlBXuRg8V2FD7fblbmPk58oBQNPSLp1zyvK1SeTJU_7P_MAggbgFjEFm2Cj5GX4gQh1wK-YsWvoI1lQq0f0wjf/s1600/char-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrRqV3yVK2PYUk1pIvM20tV5G7b_BeDsXM4DC5c8Jkp7n_tvtbI9Xq1qlBXuRg8V2FD7fblbmPk58oBQNPSLp1zyvK1SeTJU_7P_MAggbgFjEFm2Cj5GX4gQh1wK-YsWvoI1lQq0f0wjf/s640/char-4.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"> Place the fish on the grill and let it sit for 6-8 minutes, or until you can see in the belly that it's cooked (because cooking time depends on the size of the fish really). Turn it over, rotating belly side up so all the herbs don't slide out onto the grill, and cook the other side the same way. We also roasted sliced zucchini, portabellos, baby green onions (or baby leeks of garlic or whatever is fresh at the market), and a few little potatoes. Cook all the extras to your liking. Put the fish on a platter to rest for a few minutes, topping the skin with extra herb butter. Voila!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_t-7qrwvJtCtRZI-oCKi7eJ7JwJpphZY6I06oGrrO15NroDYSgTqG6B4Ei_eBrBgV5LVW3XxiVHmK-pzKLDFFRsdANPOXz96T23_q1gX4Up1J4K8h0vxpZoYKkD-16IKKN4qJHkYf7ca/s1600/char-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_t-7qrwvJtCtRZI-oCKi7eJ7JwJpphZY6I06oGrrO15NroDYSgTqG6B4Ei_eBrBgV5LVW3XxiVHmK-pzKLDFFRsdANPOXz96T23_q1gX4Up1J4K8h0vxpZoYKkD-16IKKN4qJHkYf7ca/s640/char-5.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfMmrvimFjvijpd9m5JhAnXp70flvowC03V2Vd24ywhOXMPsZ9sBn73aT3lfHJFZSM0dJEoOJ4wAORiP-_Qh9__7sXRGX23im5UaZCn4GBdg4hGUP-BlVX0DLNZ5azJyPlQ3nRr15wt43/s1600/char-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfMmrvimFjvijpd9m5JhAnXp70flvowC03V2Vd24ywhOXMPsZ9sBn73aT3lfHJFZSM0dJEoOJ4wAORiP-_Qh9__7sXRGX23im5UaZCn4GBdg4hGUP-BlVX0DLNZ5azJyPlQ3nRr15wt43/s640/char-9.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"> <span class="Apple-style-span" style="font-family: inherit;">When serving, the fish lifts right off the bone if it's cooked properly. It's the easiest thing to serve and it looks so very impressive. Put a spatula in the fish along the spine and lift the flesh off to find the bones. Make sure you lift the fish leaving the bone on the platter. When you've lifted all the flesh off the first side, the bones lift off in one piece leaving the second side on the platter to serve.</span></span><br />
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We chose to open a bottle of Oregonian <a href="http://www.atozwineworks.com/">A to Z</a> ('zee' in American speak) 2010 Chardonnay, the 2009 currently on the LCBO shelves in LCBO: Vintages (their Pinot Gris and Chardonnay are actually both available at LCBO:Vintages for $19.95...) This clean & fruity unoaked Chardonnay paired exceptionally with BBQ fish and vegetables, the winemaker describing it is as 'bright tangy and intense."<br />
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<span class="Apple-style-span" style="font-family: inherit;">Oregon has been challenging Burgundy with their fine Pinot Noir and Chardonnay for years now. Lots of the best wines are expensive and most of the cheap wines are sub-par, which makes it really hard the consumer to get into Oregon wines. However, A to Z Wineworks makes some of the best value Oregon wines, there slogan is "Aristocratic Wines at Democratic Prices". The winemaker Cheryl Francis will be in Ontario next week for the IC4 , International Cool Climate Chardonnay Celebration in Niagara. It's gonna be awesome with winemakers around the world descending on Niagara to talk and drink Chardonnay. <a href="http://www.coolchardonnay.org/">www.coolchardonnay.org</a>, July 20-22nd. Check out the website for details if you want to join in on the fun.</span></div>
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bon appetit.</div>
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dinner is served.</div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-38942637653778242742012-07-09T17:38:00.004-07:002012-07-10T05:02:37.434-07:00a trip to the market for Heirloom tomatoes, with a wonderful Chardonnay<div dir="ltr" style="text-align: left;" trbidi="on">
We had a litre of goats milk in the fridge begging to be turned into fresh ricotta. So with that in mind, we picked up a few things at the market that begged for ricotta.<br />
Heirloom tomatoes are in season! My favourite. We're making a tomato tart for dinner, with ricotta and goats cheese.<br />
We made the crust from scratch because we had the time this afternoon, but you can use a ready made shell to save a bunch of time. To be honest, the crust was very fast and pretty easy, and tastes way better, so weigh the benefits carefully. I found this tart and dough recipe on <a href="http://www.davidlebovitz.com/">David Lebovitz's</a> website, a career baker turned writer living the life in Paris. <br />
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To make the dough:<br />
1 and 1/4 cups of flour<br />
1 egg<br />
2-3 tablespoons of cold water<br />
125 g of chilled unsalted butter, cut into small squares<br />
teaspoon of salt<br />
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Put the salt and flour in a bowl, and add the pieces of butter. Using your hands, mix the butter with the flour breaking it down until the mixture resembles cornmeal. Dig a well in the middle of the flour mixture. In a small bowl beat the egg with 2 tablespoons of water. Add the egg into the hole in the flour and knead the mixture until the dough holds together. Roll it out until its big enough the cover the pie pan. You can lift it into the pie pan by rolling the dough onto the rolling pin and lifting it there. Squeeze the dough into the edges and sides. You can also roll it flat and place it on a baking sheet if you prefer.<br />
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Filling:<br />
Dijon mustard<br />
Enough sliced tomatoes to cover the pie pan (2 or 3 sliced big ones should do, but I used cherry)<br />
2 generous tablespoons of chopped herbs of your liking (I used basil chives and rosemary)<br />
2 tablespoons of olive oil<br />
sliced goats cheese for the top, 8 ounces should be good<br />
enough ricotta to place across the bottom<br />
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Spread dijon mustard across the bottom of the pan to cover the dough. Let this rest for a bit to dry out. Crumbled ricotta on the bottom, and then fresh herbs, and then sliced tomatoes, and then sliced rounds of goats cheese. Drizzle with olive oil, and place in the oven at 475 degrees for 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQSGpvfMaVXaP-yCsGfgbB-Lwlwk2LEczhEjEkpvFz3m6vlerZ4E8Z4nQrevwoGs1iqy5kvSuCTt8mRVfloh-5Zkjfu0bKBvgR1cR1-JyZRMTM82VdBUcwqy8hLbWeiwdGAqGdF1ftxzp/s1600/tart-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQSGpvfMaVXaP-yCsGfgbB-Lwlwk2LEczhEjEkpvFz3m6vlerZ4E8Z4nQrevwoGs1iqy5kvSuCTt8mRVfloh-5Zkjfu0bKBvgR1cR1-JyZRMTM82VdBUcwqy8hLbWeiwdGAqGdF1ftxzp/s640/tart-6.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">2010 Maison Roche de Bellene Chardonnay Vieilles Vignes, AOC Bourgogne $19.95 (coming to LCBO: Vintages this winter).</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Here we found ourselves with the perfect occasion to drink a nice, fresh, and relatively unoaked Chardonnay. You can find many options around the world, (especially VQA Ontario), but nobody does it quite like Burgundy and/or Chablis. You want a chard that is fairly lean and racy, not buttery and round. This one is from producer; <a href="http://www.maisonrochedebellene.com/maisonroche.html">Maison Roche de Bellene</a>. Nicolas Potel is a winemaking legend from Beaune that continues to produce the most exciting Burgundy wines in all price point and crus, vintage after vintage at Domaine de Bellene.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"></span></span></div>
<span class="Apple-style-span" style="font-family: inherit;">This wine has beautiful aromas of fresh apple, peach, apricot, citrus with honey on toast. It has also got a little spiced cream thing going on in the nose. The palate is medium bodied with a nice satin texture, showing minerals and almost hazelnuts on the finish. This is a text book example of a great quality Burgundy Chardonnay. For under $20, this is a steal. Stock up this winter, unfortunately its released after tomato season. We were too excited about it and had to share it with you today. Tease.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">If you're looking for something to drink right now<span class="Apple-style-span" style="font-family: inherit;">, o</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">ur friend Christopher McDonald brought over a great LCBO Vintages Substitution the weekend, it was released on Saturday, the JEAN-PIERRE ET MICHEL AUVIGUE SOLUTRÉ POUILLY-FUISSÉ 2010 <span style="color: #333333;"> </span>VINTAGES 278960 | 750 mL bottle $23.95. Give it a try. </span></span><br />
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bon appetit.</div>
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dinner is served.</div>
<br /></div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-38685071292004245362012-07-01T15:44:00.002-07:002012-07-01T15:44:40.286-07:00Mexican Chicken in Endives and Haut Grelot<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2b-VQ8YQ6fTKpnGn8Phu7-vt_IzX-zKLXASBwL1FnUw3UjtsfUnP5R-H8lcwNK0nWiNfeNGzJBbRdp3ZnsKFm8MKI_FhMJTV-hi0DZLrAYieWmHFo_-dDMpdMkZQFPBOy1qc2Q1J0MAg5/s1600/chickenendive-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2b-VQ8YQ6fTKpnGn8Phu7-vt_IzX-zKLXASBwL1FnUw3UjtsfUnP5R-H8lcwNK0nWiNfeNGzJBbRdp3ZnsKFm8MKI_FhMJTV-hi0DZLrAYieWmHFo_-dDMpdMkZQFPBOy1qc2Q1J0MAg5/s640/chickenendive-5.jpg" width="640" /></a></div>
This recipe came back with my parents after a trip to a cooking school, <a href="http://www.hughcarpenter.com/schools/camp-san-miguel/">Hugh Carpenter's Camp</a> in San Miguel, Mexico. They went to the camp in early March, and since then we must have eaten this dish ten times. It's that good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkPwHZq2ObBb6GGeR2bu79FZaTb40jHDUdNFgTgPDMmTyu026MKw44qI2UC5SQ18fY71q0I5c2up10RkygB9O_uJl3NXXPvs2BaJj_oZfpckb4PVH4ljhHBWiul1ARcwEV4rx8p04lQgA/s1600/chickenendive-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkPwHZq2ObBb6GGeR2bu79FZaTb40jHDUdNFgTgPDMmTyu026MKw44qI2UC5SQ18fY71q0I5c2up10RkygB9O_uJl3NXXPvs2BaJj_oZfpckb4PVH4ljhHBWiul1ARcwEV4rx8p04lQgA/s640/chickenendive-2.jpg" width="640" /></a></div>
1/2 pound of finely diced chicken thigh meat<br />
2 cloves of garlic<br />
1 tablespoon of minced ginger<br />
1 serrano chili, minced, seeds included<br />
1/2 cup of dried apricots chopped<br />
1 whole green onion chopped<br />
1 teaspoon of cumin<br />
1/2 teaspoon of sat<br />
4 tablespoons of soy sauce<br />
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1/4 cup of orange juice (freshly squeezed)<br />
1/4 cup of chopped mint leaves<br />
1 teaspoon of cornstarch<br />
2 tablespoons of cooking oil (anything flavourless)<br />
1/4 cup of toasted pine nuts<br />
1/2 a lime cut into wedges<br />
3 heads of white endives<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwCiU-hdvzDcYk6oXMLLZuB1bcNdKcWLaNbo7H6ZZqwZIdDMt6sV4DhyphenhyphenoQoCWbypjAPvQcUOcpCz_vVn5C34Iuuwboys2o6gBWTKY9gaR7VpGmDyY0pKKTVhCGc1Sozc9S5_XUuzTIjh_/s1600/chickenendive-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwCiU-hdvzDcYk6oXMLLZuB1bcNdKcWLaNbo7H6ZZqwZIdDMt6sV4DhyphenhyphenoQoCWbypjAPvQcUOcpCz_vVn5C34Iuuwboys2o6gBWTKY9gaR7VpGmDyY0pKKTVhCGc1Sozc9S5_XUuzTIjh_/s640/chickenendive-3.jpg" width="640" /></a></div>
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Preparation: Combine chicken, garlic, ginger, chiles, chopped apricots, green onion, cumin, salt and soy sauce. Mix evenly until blended. Let the chicken become room temperature before cooking.<br />
In a small bowl combine orange juice, mint and cornstarch.<br />
Cooking: Heat a wok or large frying pan to very hot over a very high heat. Add the oil to the pan, and when it begins to smoke, add the chicken. Stir and toss the chicken in the pan until the chicken looses all of it's raw outside colour.<br />
Stir the orange juice mixture and pour into the meat in the pan. Add the toasted pine nuts and cook for 20 more seconds. Done! <br />
Put the chicken on a platter, arranging the endive wedges around the meat, squeeze the lime wedges and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjsvLtMljrxtXeBCjqRTtTgcQNlU5c8fz0EchJ-SXq0d4lx7vv3jA1FgBc9Rjem6fLSmYkFZDnTMBslY2GBhNk4IIYE_L59OOhkmSdwVeUyjhtnI4Pm6I2q0Mw5upI0EFYFz-0FI0qSIp/s1600/chickenendive-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjsvLtMljrxtXeBCjqRTtTgcQNlU5c8fz0EchJ-SXq0d4lx7vv3jA1FgBc9Rjem6fLSmYkFZDnTMBslY2GBhNk4IIYE_L59OOhkmSdwVeUyjhtnI4Pm6I2q0Mw5upI0EFYFz-0FI0qSIp/s640/chickenendive-6.jpg" width="640" /></a></div>
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The pairing wine of choice today is the <b style="font-style: italic;">2011 Chateau Haut-Grelot Tradition Blanc, AOC Blaye-Cotes de Bordeaux, $15.95 </b>(Available through private import, contact nicholas@tanninfinewines.com) This is a typical Bordeaux white blend of Sauvignon Blanc and Semillon grapes. Haut Grelot is small property on the Bordeaux right bank, north of St. Emilion and Libourne. It has been owned by the Bonneau family for many generations. The amazing Julien Bonneau is the winemaker and Director of, basically everything. We studied together in Bordeaux back in the day and have been great friends ever since. This is one of my favourite summer whites and I import about 250 cases of this wine every year to be poured and paired at some of the top restaurants throughout Ontario (Langdon Hall, George, Canoe, Ritz Carlton, Delux, Ortalon, Black Hoof, Beckta, Auberge du Pommier, to name just a few).<br />
This is basically the missing link in Sauvignon that combines the tropical fruit profiles of New Zealand and the herbaceous profiles of the original great French Sauvignon Blancs from the Loire. This Sauvignon is highly aromatic with grapefruit, gooseberry, melon and chervil. It is medium in weight with pure fruit cocktail fruit flavours and refreshing acidity. It is very versatile with food, and of course great by-itself, well chilled. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m2oOfGK_CYCpWIZgCPxSydl2MMNBRrGctmffEz3mJtke8FcRB_gYsnr_QlNnnYYRnlrD3AY-6Zxr_0hp_geXT-r0yG7IAuUtfnp6-KI-z3Dj6PFTD5WySo03DeHVvRAwkdBqOVCrDaOG/s1600/haut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m2oOfGK_CYCpWIZgCPxSydl2MMNBRrGctmffEz3mJtke8FcRB_gYsnr_QlNnnYYRnlrD3AY-6Zxr_0hp_geXT-r0yG7IAuUtfnp6-KI-z3Dj6PFTD5WySo03DeHVvRAwkdBqOVCrDaOG/s640/haut.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePUCRQhr5oIg7oHEbtZ5FNF67JpcfDHCp4gSEZ7O61ASJS9fNWDH5ilHJXqwp6ACSA4NeW4usihxAkGkAY25BuWssSXG-d8-XU463vpwpc2knAlo8S79dh8fyK7joR6gpT8GSZjkN8gGr/s1600/haut-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePUCRQhr5oIg7oHEbtZ5FNF67JpcfDHCp4gSEZ7O61ASJS9fNWDH5ilHJXqwp6ACSA4NeW4usihxAkGkAY25BuWssSXG-d8-XU463vpwpc2knAlo8S79dh8fyK7joR6gpT8GSZjkN8gGr/s640/haut-2.jpg" width="640" /></a></div>
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bon appetit.</div>
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dinner is served.</div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-51604705904284300602012-06-24T17:10:00.000-07:002012-06-24T17:10:18.703-07:00Chimichurri Steak Salad and a beautiful Italian summer red wine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hI7Efd1JBJTxlMHlc_d19s_PfSN2bA46JOpo53ldt3xhotB7FN4dY9a8BgBvl1oT-B1QfKmuQAvt8qboudyDOgz6gDiiyRl2MW0jPMvnKger0XaR4knkWviLV_Zk1ADmaDDCenKEOA82/s1600/chimichuri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hI7Efd1JBJTxlMHlc_d19s_PfSN2bA46JOpo53ldt3xhotB7FN4dY9a8BgBvl1oT-B1QfKmuQAvt8qboudyDOgz6gDiiyRl2MW0jPMvnKger0XaR4knkWviLV_Zk1ADmaDDCenKEOA82/s1600/chimichuri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hI7Efd1JBJTxlMHlc_d19s_PfSN2bA46JOpo53ldt3xhotB7FN4dY9a8BgBvl1oT-B1QfKmuQAvt8qboudyDOgz6gDiiyRl2MW0jPMvnKger0XaR4knkWviLV_Zk1ADmaDDCenKEOA82/s640/chimichuri.jpg" width="426" /></a></div>
Nick just arrived home from a whirlwind tour of northern Italy for 'work.' Poor thing. He was eager to open a bottle from a winery he spent some time with, <a href="http://www.kellereibozen.com/">Kellerie Bozen</a>. So we opened one up, looked at all the beautiful pictures from that day, and decided on steak. The herbal freshness of chimichurri for an afternoon BBQ was perfect. So perfect we sat for hours, and opened another bottle :)<br />
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Chimichurri is an Argentinian herb sauce, that is wonderfully flavourful and amazing with meat. This Bon Appetit recipe thins the sauce out a bit to double up as a salad dressing. </div>
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1 large bunch of italian parsley</div>
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2 tablespoons of fresh oregano leaves (I actually sued basil because I didn't have oregano) </div>
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3 peeled garlic cloves</div>
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1/2 cup of olive oil</div>
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1/4 cup of red wine vinegar</div>
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1 teaspoon hot sauce</div>
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Flank Steak - enough for everyone that's coming for dinner</div>
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a bowl of baby greens</div>
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container of small mozzarella balls</div>
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put parsley (stems and all), oregano and garlic into a food processor or blender and blend for ten seconds. Add the oil and vinegar and hot sauce and blend until almost smooth. Salt and pepper to your liking. </div>
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marinate steak with oil salt and pepper at room temperature for 45 minutes, and grill to you liking, five minutes a side for medium rare-ish. Remove from the grill and let it rest off the grill for five minutes. Slice across the grain.</div>
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Mix greens and mozzarella with dressing, as much as you like, but save some to drizzle on top of the steak. Place steak on top and drizzle with more dressing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqm-EXTm8IHtRXbGmw-u-z0n72YgCRKZIp8REPRp4eaKEe2xLvxTUVeDBPnil5YdLFgGfFuR3s6wkjxdK4JkC2T_l4nIfs8AFm7KBJXO1JQ9C6_UKFSN5s0PCXqVFi8YK_Igv4P0cbSzZ/s1600/chimichuri-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqm-EXTm8IHtRXbGmw-u-z0n72YgCRKZIp8REPRp4eaKEe2xLvxTUVeDBPnil5YdLFgGfFuR3s6wkjxdK4JkC2T_l4nIfs8AFm7KBJXO1JQ9C6_UKFSN5s0PCXqVFi8YK_Igv4P0cbSzZ/s640/chimichuri-2.jpg" width="640" /></a></div>
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The Vino.</div>
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2010 Kellerie Bozen St. Magdalena Lagrein Perl, Sudtirol
Alto-Adige $26.95 (Private Order, available by the case through Nicholas). This wine is from
Sudtirol, Alto-Adige in northern Italy. This is the same winery that produces
the amazing Weissburgunder we paired a few weeks back. I visited the region and winery last week for the first time
and it truly is the coolest terroir for grape growing. At 800 metres above sea
level, the rolling hills planted with vineyards is oh-so-picturesque. </div>
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<span class="Apple-style-span" style="font-family: inherit;">Unfortunately Ashley did not get to join me on the Italian tour… but we
are planning another one for the near future. Here is a quick recap about the
region. Sudtirol is noted for its distinct <span style="color: windowtext; text-decoration: none;">German</span> and <span style="color: windowtext; text-decoration: none;">Austrian</span> influences on the
wine industry due to the region's long history under the rule of <span style="color: windowtext; text-decoration: none;">Austria-Hungary</span> and <span style="color: windowtext; text-decoration: none;">Holy Roman Empires</span>.
Because of its unique history and location within the southern <span style="color: windowtext; text-decoration: none;">Alps</span> and <span style="color: windowtext; text-decoration: none;">Dolomites</span>, the Südtirol
grows a wide range of <span style="color: windowtext; text-decoration: none;">grape
varieties</span> that are unusually not seen in other parts of Italy. These
include Weissburgunder (Pinot Bianco), <span style="color: windowtext; text-decoration: none;">Müller-Thurgau</span>,
<span style="color: windowtext; text-decoration: none;">Schiava and my fav... </span><span style="color: windowtext; text-decoration: none;">Lagrein. It </span>is one of the coolest "discovery" grape
varieties that I have come across in ages. If you like cool climate Cabernet and Merlot, you gotta give it a try. This single vineyard Lagrein has been
poured by the glass at Enoteca Sociale (Sister to the Pizzeria Libretto’s)
since they opened. It is always noted for its distinct flavor profile,
price/quality and versatility in food pairing. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">This particular one is certainly
a reference point for great Lagrein at this price point. Aromas of dark red
fruits and berries, liquorice, spices coupled with sweet herbs. It is mid-weight
on the palate, not too full and remains really nice with a great freshness to
it. It travels through many stages of complexity as it opens up in the glass,
so don’t drink it back too quickly. Play with this one a bit. Both powerful and
elegant, this silky wine is endowed with tons of personality and
class. Each sip will have you coming back for more.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">bon appetit.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">dinner is served.</span></div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-76580253579381492862012-06-18T19:09:00.003-07:002012-06-19T19:48:22.889-07:00Cherry Clafoutis, and Amaretto.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34DHMrLE4ddWbr0Thy7DFZp5Itfi4yLToQ2b5LDAq1USkWvgiMlP5FIYEeALgxqkoVuBL4hDmV5XwFLf6FDk0NFAuJugwRPN9zS0OzByXYPf6Uf80Ds4HwSsSjaHcLcAZGUOuC1GBUpyX/s1600/clafouti-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34DHMrLE4ddWbr0Thy7DFZp5Itfi4yLToQ2b5LDAq1USkWvgiMlP5FIYEeALgxqkoVuBL4hDmV5XwFLf6FDk0NFAuJugwRPN9zS0OzByXYPf6Uf80Ds4HwSsSjaHcLcAZGUOuC1GBUpyX/s640/clafouti-3.jpg" width="640" /></a></div>
I'm not much of a baker. I feel like it's a lot of working for something you can only eat so little of at a time. A lot of effort for not a whole lot of reward. (We also both prefer savoury to sweet). That being said when I have the time and am in the mood, I love the amount of work and definitiveness it takes to bake. I love the preciseness of ingredients, the attentiveness and care behind the recipe, and really in truth the outcome is always so very pretty and delicious. Even for just a small piece.<br />
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Cherry Clafouti. A la Beatrice Peltre, <a href="http://www.latartinegourmande.com/">La Tartine Gourmand</a>.<br />
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Unsalted butter, to grease the ramekins<br />
1/2 cup of blond cane sugar, plus extra to coat the ramekins<br />
3/4 cup and 2 tablespoons of whole milk<br />
3/4 cup plus 2 tablespoons of unsweetened coconut milk (or heavy cream)<br />
1 lime, only the finely grated zest of it<br />
1 vanilla bean, split open and seeds scraped out<br />
3 large eggs<br />
1/3 cup of millet flour (tho I used rice flour because that's what I had)<br />
1/4 cup of almond meal<br />
1/4 cup of cornstarch<br />
2 tablespoons of melted unsalted butter<br />
1 pound of fresh cherries, seeded (because it's easier to eat a big forkful that way)<br />
confectioners sugar to dust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTkxIgIUhuiEeE09gf9gnK-n3yyXTvklABxkkgNlyP9phQ2VCm4NaDLlg2ZaMGcXM7BPKGA6CfnXGDw5cRFDIH1G_UzkcQntqMeYFHnqAwBP2P_NxGaaCHYdTV64VTKzITUmPyNKeGXR/s1600/clafouti-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTkxIgIUhuiEeE09gf9gnK-n3yyXTvklABxkkgNlyP9phQ2VCm4NaDLlg2ZaMGcXM7BPKGA6CfnXGDw5cRFDIH1G_UzkcQntqMeYFHnqAwBP2P_NxGaaCHYdTV64VTKzITUmPyNKeGXR/s640/clafouti-6.jpg" width="640" /></a></div>
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Preheat the oven to 350 degrees. Grease 6 ramekins with butter (or one 12 inch dish), and sprinkle the surface and sides with sugar. It'll stick to the butter, and tap the excess out.<br />
Put the milk and coconut milk, vanilla bean and lime zest into a pot and heat on the stove. When warm, turn off the element, put a lid on and let sit for 15 minutes. Strain.<br />
In a mixing bowl, combine sugar, millet flour, almond meal, and cornstarch. Beat the eggs in one by one. Add the infused milk and melted butter. Arrange the cherries in the ramekins and pour the batter on top.<br />
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Place the ramekins in the oven and bake for 25-30 minutes (35-40 if you're using one pan), or until the flan is set and golden in colour. Remove and let cool to room temperature. Dust with confectioners icing sugar and serve.<br />
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It's heaven. And so easy. And looks so hard to make. <br />
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A little bowl of not so sweet, creamy, vanilla-y cherry goodness. All to yourself!<br />
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Scoop a big heap of rich vanilla ice cream on top, and pour a small glass of amaretto on ice. Because why not. Amaretto is always nice after dinner, and it pairs so well with the not-so-sweet vanilla-y cherry treat.<br />
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bon appetit.</div>
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dessert is served.</div>
<br /></div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0tag:blogger.com,1999:blog-4651605578465951063.post-88223964286451735712012-06-15T09:10:00.000-07:002012-06-15T09:10:04.700-07:00Marinated Mozzarella and Cremant du Jura<div dir="ltr" style="text-align: left;" trbidi="on">
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Creamy, marinated, lemony, basily, fresh buffalo mozzarella dish to have out and around for guests to nibble as they arrive, sipping on a little Cremant (bubbly). There's no better way to start and end a meal than with cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPthEkk666IBrJByrvBFQvcBphGn0cUg5cbhZESYIYkQt_dyt5yCvZFbYspLyOmas4WX5aH3PGTYFO4c9gBTvVRN_urPoaYwLIpnXLiuODUziE0PI2jO0PBdCDiIqoPe-7SWbVC-o0cBdz/s1600/mozz-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPthEkk666IBrJByrvBFQvcBphGn0cUg5cbhZESYIYkQt_dyt5yCvZFbYspLyOmas4WX5aH3PGTYFO4c9gBTvVRN_urPoaYwLIpnXLiuODUziE0PI2jO0PBdCDiIqoPe-7SWbVC-o0cBdz/s640/mozz-2.jpg" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFf1QG5E3MT1kSdFxdSF4hBSDaW8sDqJJwKr2eVm2j56NPqrh4k3OPemywUunIWDVH4G4-ZMlZWaaK2Qt3dui2Udr14a0_gDEzpqaS4kkqF05ASNj-__-ZtlFcYWodrX0VSuqQ4nJljrC/s1600/mozz.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFf1QG5E3MT1kSdFxdSF4hBSDaW8sDqJJwKr2eVm2j56NPqrh4k3OPemywUunIWDVH4G4-ZMlZWaaK2Qt3dui2Udr14a0_gDEzpqaS4kkqF05ASNj-__-ZtlFcYWodrX0VSuqQ4nJljrC/s640/mozz.jpg" width="640" /></a><br />
To make the marinade...<br />
1 tsp of roasted and crushed fennel seeds<br />
15 chopped basil leaves<br />
4 table spoons of olive oil<br />
1 clove of crushed garlic<br />
grated rind of one lemon<br />
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Rip apart the Buffalo Mozzarella ball on a plate. Scoop the marinade over top and let it sit at room temperature for thirty minutes before serving.<br />
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The perfect Pair for a mozzarella appetizer,<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5kQnCMxzVCEGjXZb717eAb973L7zJTUXa6y1Ov0toAqc-3_AS9GvFjjRqMb9bkfgf8FGrJkjbok5y7hTbaE7DreokacLJkoTGavOu2XAigNMPqxY0Qgbjo9UAXiUKC6gdNPnQGhLASmp/s1600/fish-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_Z4b3Uiqv1Xk_fdLL2215s0Sj_vWLksIRPHLlMuK16ZCvqjafDx3XGUzv3RedScQw31HSfNq4_YxCiCXIpyGOf4dmEkReqqaGuFajdVP-FfdLzVgyZk3DxNIj8vnIvUUqS2wugojK-yn/s1600/fish-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5kQnCMxzVCEGjXZb717eAb973L7zJTUXa6y1Ov0toAqc-3_AS9GvFjjRqMb9bkfgf8FGrJkjbok5y7hTbaE7DreokacLJkoTGavOu2XAigNMPqxY0Qgbjo9UAXiUKC6gdNPnQGhLASmp/s640/fish-5.jpg" width="640" /><br />
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Domaine Baud “Brut Sauvage” Cremant de Jura (Private Order Import / $24.95 X 12 available through Nicholas’ wine agency 416-918-6425).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_Z4b3Uiqv1Xk_fdLL2215s0Sj_vWLksIRPHLlMuK16ZCvqjafDx3XGUzv3RedScQw31HSfNq4_YxCiCXIpyGOf4dmEkReqqaGuFajdVP-FfdLzVgyZk3DxNIj8vnIvUUqS2wugojK-yn/s1600/fish-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_Z4b3Uiqv1Xk_fdLL2215s0Sj_vWLksIRPHLlMuK16ZCvqjafDx3XGUzv3RedScQw31HSfNq4_YxCiCXIpyGOf4dmEkReqqaGuFajdVP-FfdLzVgyZk3DxNIj8vnIvUUqS2wugojK-yn/s320/fish-6.jpg" width="320" /></a>This week we’ve selected a rarely found wine from a
“discovery” region in France. “The wines of the Jura are produced in the <span style="color: windowtext; text-decoration: none;">Jura</span>
<span style="color: windowtext; text-decoration: none;">département</span>.
Located between <span style="color: windowtext; text-decoration: none;">Burgundy</span>
and <span style="color: windowtext; text-decoration: none;">Switzerland</span>, this cool
climate <span style="color: windowtext; text-decoration: none;">wine region</span>
produces <span style="color: windowtext; text-decoration: none;">wines</span> with some similarity
to <span style="color: windowtext; text-decoration: none;">Burgundy</span> and <span style="color: windowtext; text-decoration: none;">Swiss wine</span>. Jura wines are
distinctive and unusual wines, the most famous being <span style="color: windowtext; text-decoration: none;">vin jaune</span>, which is made
by a similar process to <span style="color: windowtext; text-decoration: none;">Sherry</span>,
developing under a <span style="color: windowtext; text-decoration: none;">flor</span>-like
strain of <span style="color: windowtext; text-decoration: none;">yeast</span>.”
However, the wine we are drinking today in our pairing is a Cremant de Jura. A
bubbly French wine, not made in the champagne region. BUT, It is made like
Champagne, with the same grapes as Champagne (Chardonnay 70%, Pinot Noir 30%),
and grown in a similar terrain and climate as Champagne. The results are
fantastic at half the price. This “Brut Sauvage” has a beautiful pale straw
color with fine and persistent bubbles. Bursting with aromas of toasted brioche
with green apple, citrus fruits and freshly cut flowers. All those aromas come
through as flavors on the palate with an elegant mousse and generous acidity. A
perfect wine to pair as a versatile aperative.</div>
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bon appetit.</div>
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dinner is served.</div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com1tag:blogger.com,1999:blog-4651605578465951063.post-57576193339406493062012-06-10T09:32:00.001-07:002012-06-10T09:32:25.674-07:00Quinoa Salad and Mas Carlot Tradition Blanc<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjhbQwulBT_8p3Q92SuT3U7Iwge_cUJiPzFpYx3BAMawzqLL0S2OqZWObkTVT1ve3_tJufn_ffqX4Ntmfbe0K27UboTG0hun9-TBsnfm0zaRDT2h0NltqkRgOpvR2Q7pO7TT24VZubIVr/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjhbQwulBT_8p3Q92SuT3U7Iwge_cUJiPzFpYx3BAMawzqLL0S2OqZWObkTVT1ve3_tJufn_ffqX4Ntmfbe0K27UboTG0hun9-TBsnfm0zaRDT2h0NltqkRgOpvR2Q7pO7TT24VZubIVr/s640/ingredients.jpg" width="640" /></a></div>
Olive and Tomato Quinoa salad. Doesn't sound terribly exciting, but it's amazing and fresh, and so simple to make. It's the perfect salad to serve as a side, bring to a pot luck, and to have left overs all week in the fridge. <br />
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salad:<br />
one cup of mixed pitted olives (more or less depending on how you feel about olives)<br />
one pint of roasted mini tomatoes<br />
three quarters of a red onion, caramelized<br />
half cup of feta cheese (or more, depending on how you feel about cheese!)<br />
quarter cup of chopped parsley<br />
grated rind of one lemon<br />
two cups of <i>cooled</i>, cooked quinoa (cooked according to directions on the bag)<br />
dressing:<br />
half cup of olive oil<br />
the juice from one lemon<br />
little less than quarter cup of balsamic vinegar<br />
salt and pepper<br />
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cook quinoa and then place in the fridge until cool. chop and prepare all ingredients. mix and serve!<br />
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the vino.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRWb2ZrfrNNo0dDm_G36R2spqTIR8YDoX_KwFAmTbe7YVzWPAx0NxgWz1Lf7RJWj7NXfOe11QFKPUv9VihctU5elfHhSQLYQEX4UPv_GCXy9HTKYClW-KiqN52h-2knfHBOkH4Tr3pwDL/s1600/rapini-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRWb2ZrfrNNo0dDm_G36R2spqTIR8YDoX_KwFAmTbe7YVzWPAx0NxgWz1Lf7RJWj7NXfOe11QFKPUv9VihctU5elfHhSQLYQEX4UPv_GCXy9HTKYClW-KiqN52h-2knfHBOkH4Tr3pwDL/s640/rapini-6.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">The wine pairing for our super salad today is a beautiful value white from the South of France. Hailing from Costiere de Nimes, a sub region that lies in between the Rhone and Languedoc, just a few kilometers from the Mediterranean Sea.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The 2011 Mas Carlot, Costiere de Nimes Tradition Blanc is made from Marsanne and Roussanne grapes. The wine is aged on its lies in tank after fermentation; which adds to its complexity, body and weight.<span> </span>It reveals abundant aromas of apricots, peach, minerals, orange blossom, pineapple and citrus fruits in a medium-bodied, fresh, lively style. It is dry and refreshing and will work well with many dishes at your table. A very versatile food wine.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Mas Carlot is such a great little producer with a great story. In the old Provençal dialect, “Mas” means farm.<span> </span>The farm was constructed around the seventeenth century, located in the heart of the appellation’s cailloux (stone)-based soils. Nathalie Blanc-Marès is the second-generation owner and is managing this 75 hectares farm with the aid of her husband Cyril Marès, owner of the neighboring property Mas des Bressades (yes, she married the boy-next-door) and, yes… we featured his rose a few weeks ago. They are a great Provençal family - young and energetic with great vision and talent. Another perfect pair.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Enjoy.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">The amazing 2011 Mas Carlot Tradition Blanc AOC Costiere de Nimes ($15.95) is available for purchase on Private order in cases of 12 btls, delivered to your home for $15.95 +HST through Nicholas (416) 918-6425. Grab a case and share it with your friends.</span></div>
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dinner is served.</div>
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bon appetit.</div>
</div>ashley and nicholashttp://www.blogger.com/profile/12013590887339694343noreply@blogger.com0