Sunday, May 31, 2009
So, what did we have? A seared salmon sandwich with a fennel, arugula, goat cheese salad washed down with a bottle of 2006 Cuvaison Chardonnay Napa Valley Carneros.
Honestly, what's better than seared salmon topped with dill-caper mayo sandwiched between buttery garlic bread? In terms of 'wich craft, this is perfection.
P.S. The photo above was stolen from Wish.ca and originally appeared in Wish Magazine, September 2007. Just so you know, we put WAY, WAY, WAY more dill-caper mayo on top!
Saturday, May 30, 2009
Wednesday, May 27, 2009
So when I was searching online for books about Albert Kahn for my hubbie, I couldn't help but purchase Jamie's Food Revolution. The book's subtitle is "rediscover how to cook simple, delicious, affordable meals." Perfect for a recession, right? Now, there's no excuse for takeout.
Jamie's Food Revolution is simply laid out for the home cook. There is absolutely nothing pretentious about it. In fact, cooks are encouraged to use prepared items like Patak's Curry Paste before trying to make their own.
As you might know, about once a week we eat a version of Jamie's Quick Salmon Tikka with Cucumber Yogurt (we use salmon or chicken). This dish is featured in Jamie's Food Revolution' s chapter on 20-minute meals. 20 minutes...he's not kidding! I always found that Rachel Ray's 30-minute meals took way longer than 30 minutes and were a little strange. But in this case, you really can be eating in about 20 minutes. And, that's exactly what we all need after a long day of work and a trip to the gym.
Other recipes that I'm eager to try include:
- Shrimp and Avocado with an Old-School Marie Rose Sauce
- Lamb Rogan Josh
- Salmon Baked in a Foil Parcel with Green Beans and Pesto
- Fish Pie
- Banana Tarte Tatin (I know I'll screw this up so I hope that one my friends reading this will make it for me! hint! hint! nudge! nudge!)
So, who would I recommend this book to? Well, it's definitely perfect for beginner cooks. I also think that it's great for beginner or intermediate cooks who are seeking some variety in their weeknight cooking. I know it inspired me to go a little beyond the usual offerings.
Really, there's not much in this book that can't be made on any given Monday.
Monday, May 25, 2009
- Grilled chicken
- Roasted local asparagus...just can't get enough of this!
- Tossed salad with leaf lettuce, cherry tomatoes, cucumber and freshly chopped tarragon (for the dressing: sprinkle salad with kosher salt, garlic powder and freshly ground pepper, drizzle with red wine vinegar and extra virgin olive oil, toss using your hands)
Try this recipe and let me know what you think.
Saturday, May 23, 2009
- Fries and Mayo (combined with malt vinegar and fresh chives) to start with a glass (or two!) of "Cuvee 13", 13th Street, VQA Niagara Peninsula
- Snob pizza topped with smoked ricotta, bacon, oregano and tomatoes with a glass of Pinot Noir, "Red Paw", Coyotes Run, VAQ Four Mile Creek
- "Treadwell's" Steamed Mussels in a delightful fennel and cream sauce with toast with a glass of Gamay Noir, "Old Vines", 13th Street, VQA Twenty Mile
- Rosemary Creme Brulee with a sugar salted rosemary cookie and homemade rhubarb ice cream
Open from 5 p.m. to 10:30 p.m. every night except Saturday and Monday. They have a great menu priced between $6 and $14 featuring pastas and fish and chips (among other things) with an extensive wine-by-the-glass and beer selection.
*** In case you're wondering how affordable this really was, our $85 meal included three 6oz glasses of sparkling wine, one 3 oz glass of sparkling wine and two 3oz glasses of red wine plus the food listed above and tax. And, it was worth every penny!
Friday, May 22, 2009
More food posts on Menu Maniac on Sunday or Monday...off to my future sister-in-law's bridal shower! yay! :)
Tuesday, May 19, 2009
Over the weekend, I discovered a recipe for Flank Steak Salad with Chimichurri Dressing from Bon Appetit magazine. Eager to try it out, I bought the ingredients and decided to make the salad on a night when I knew we would eat late due to after-work meetings.
We didn't have any chipotle hot sauce so I substituted with Frank's Hot Sauce. It was fantastic...what's not fantastic with Frank's??? I also added roasted local asparagus (from farmer Hric) and halved grape tomatoes.
You know thinking about this salad, it would probably be equally perfect with grilled chicken or fish.
All in all, it was a meal that didn't require much of a menu.
Sunday, May 17, 2009
In case you were wondering what to drink, a bottle of prosecco and a bottle of chardonnay worked well for us!
Friday, May 15, 2009
This week, I couldn’t find mahi mahi anywhere, so I used President’s Choice blue menu wild halibut instead.
We had Stir Fried Sesame Asparagus as a side dish. I typically buy the no-name sesame seeds at the Superstore. I highly recommend this easy recipe, especially because local asparagus is the best!
Speaking of local, check out the Essex County Federation of Agriculture’s Buy Local map . Refer to it to find out where to buy the freshest ingredients grown close to home. It also shows where to go to pick your own, a great activity.
Sunday, May 10, 2009
Happy Mother's Day 2009!
Sarah and I started out on a crazy trip through windsor to find the Zehrs. We left the house around 5 p.m. and returned near 6:30. What happened? We got lost and ended up driving all the way to the other side of windsor looking for a zehrs. Oh well, Sarah enjoyed the scenery of lovely broken down closed factories, and Italian stores.
Anyways, back to breakfast. Pretty simple meal. My omelettes are different from the real thing. All i really do is make scrambled eggs with stuff inside it. Today was no different. Chopped up some green and orange peppers. Cut up some mushrooms and tossed it all in a pan with some melted butter. Got that stuff all soft and heated up and then I poured the eggs in the pan. You still with me readers? You need me to go over those steps?
So now we got all the ingredients in the pan and we are stirring and flipping and cooking, and bam, we got scrambled eggs with stuff inside. Check the pic below.
Sarah chimed in with some toast soaked in butter and opened the plastic container of fruit.
Put all that stuff on the table with some coffee and you got a wonderful mothers day Breakfast.
That's it, thanks for reading my guest post. Check out the blog for more of what you love from your sports entertainment and smack blog master.
- Lovely cheese board
- Honey-garlic glazed chicken - flattened roaster, barbecued
- Roasted local asparagus
- Caesar salad
- Strawberry rhubarb pie and chocolate brownie cheesecake served with Daniel Lenko's Late Harvest Vidal
Monday, May 4, 2009
In an attempt to multi-task, I roasted a lone red pepper on the barbecue while working on the exam. Roasting is always a good idea when you have peppers on their last legs. Once it was charred, I let it cool, peeled it and threw it in the food processor with canned organic chickpeas, chopped garlic, cumin, lemon juice, kosher salt and pepper. Yummy roasted red pepper hummus!
Our dinner menu was a simple old-school steak dinner. It took less than an hour in total to prepare and was easy to enjoy.
- Roasted red pepper hummus with homemade pita chips
- Caesar salad
- Grilled rib-eye steaks
- Roasted baby potatoes
- Steamed asparagus (from Washington…Farmer Hric will have local asparagus this weekend at the Ottawa St. Market in Windsor)
- Sautéed onions and baby Portobello mushrooms
Of course, our meal started with a bottle of something bubbly. In this case, it was Henry of Pelham’s Cuvee Catharine Brut. “Catharine,” as it’s affectionately known, is one of our favourite sparkling wines from the Niagara region. If you’re interested in trying it, you can often find it in Vintages at the LCBO or visit the winery.
All in all, it was a simple Sunday night celebration in honour of Cathy.
Friday, May 1, 2009
If you can't find fresh peas, use frozen peas or fresh aspargus. I buy the Rizopia brand brown rice penne at Zehrs and I think there is a President's Choice version as well!
- half a bag of organic brown rice penne
- 2 cups of fresh peas (shucked)
- container of grape tomatoes
- lean prosciutto (omit if you're a veg or kosher)
- 2 cloves of garlic, chopped
- olive oil
- freshly grated parmesean cheese
- handful of fresh chopped basil
- kosher salt and fresh ground pepper
- Follow the instructions below while the pasta is boiling for approximately 10 minutes
- Heat oil in large pan on medium-high
- Add the garlic
- Let sizzle for a few moments
- Add grape tomatoes
- Stir around and cook for about 5 minutes
- Add the peas
- Stir around
- Add the prosciutto
- Stir around
- When ready remove pasta and rinse in cold water
- Put pasta and tomato mixture in a large bowl
- Toss with grated parmesean cheese and top with fresh basil
Serves 2 hungry people or 4 not-so-hungry people.