Tuesday, June 30, 2009
I'm not a food snob. Some of the best meals are the simplest meals. Like a hotdog topped with sauteed onions, sweet-hot mustard and ketchup.
Have a hot dog party. Check out Bon Appetit's Global Hot Dog Guide.
Monday, June 29, 2009
Appetizer: Cured Lake Huron Trout with a Rosti Potato, Hard-boiled Quail Eggs and Sauce Gribiche
Glass: 2008 Riesling "Featherstone Vineyard" Twenty Twenty-Seven Cellars
I kid you not, this is now my #1 favourite appetizer of all time. For the past two years, Craftbar's White Anchovy Bruschetta, Soft-Cooked Egg, Braised Leek was at the top of my list but it's been bumped. Treadwell's dish was the perfect blend of textures (soft, crunchy, chewy) and fresh flavours like capers, mustard and gherkins. I'm in love.
Main: Seared Lake Erie Pickerel with Mushroom Duxelles, Smoked Bacon, Chanterelles and Tarragon Foam
Glass: 2007 Pinot Noir "Red Paw Vineyard" Coyotes Run
Dessert: Selection of cheeses with raisin nut bread, homemade quince preserve and homemade truffle honey/honeycomb. Truffle honey is not on the menu, but our story about the cheese guy at Langdon Hall caused Treadwell's to rise the occassion! My favourite cheese was the Tiger Blue from Poplar Grove in British Columbia.
Appetizer: Goat Cheese Ravioli with Local Asparagus, Fried Free Range Egg, Asparagus Veloute
Glass: 2008 Sauvignon Blanc, Nyarai Cellars
Main: 60-day aged Cumbrae Farms Beef Rib-eye with Asparagus, Pomme Frites, Green Peppercorn Sauce
Glass: 2007 Cabernet Franc, Lailey Vineyard
This steak was remarkable. It tasted like a cow (go figure!); unlike some of the meat you find at some large supermarkets. Cumbrae's cattle graze on fresh grass and alfalfa hay and are finished on grains for flavour and marbling. Also, they are patiently aged to allow for tender, flavourful beef.
Dessert: Homemade ice creams...no surprise here! (4 flavours: strawberry-lavender, strawberry-balsamic vinegar gelato, sour cream, honey)
An enormous thank you to Sharon & David and Elaine & Howard + all the girls for treating us to a wonderful anniversary dinner! We had an amazing time and loved every moment. xoxo
Wednesday, June 24, 2009
According to the festival's Facebook page:
Monday, June 22, 2009
1. Accept the award, post it on your blog together with the name of the person who has granted the award and his/her blog link.
2. Pass the award to other blogs that you've newly discovered. Remember to contact the bloggers to let them know they have been chosen for this award.
And, now I’d like to nominate:
yay! Thanks again Lipstick Rules!
Sunday, June 21, 2009
Beef with Ginger and Green Onions Sauteed Green Beans in Garlic Szechuan Sauce Vegetable Fried Rice Thank you Jay for a beautiful anniversary weekend complete with Chinese food and Cokes! I love you.
I started with a romaine heart salad topped with crispy pancetta and a fresh ricotta-smothered crostini.
Next Sheris and I both ordered the grilled lamb sirloin. The sweet pea risotto cakes and mint vinaigrette sold me on this entree. Jay and Jay both ordered the steak frites. I ate all of their fries! The evening ended early with creme brulee.
Sorry for the poor photo quality in this post. Sidecar was dimly lit which is great for romance but challenging for amateur photographers!
Wednesday, June 17, 2009
Tonight's dinner criteria, according to hubby, was that he wouldn't have to barbecue. I guess he's afraid of the rain. So, I picked up some green veggies and boneless skinless chicken breasts for our evening meal.
We started with Ping's homemade spring rolls served with Thai Sweet Chili Sauce for Chicken. We're lucky that Ping makes spring rolls for us. They are the perfect size and perfectly spicy. In an attempt be healthy, we bake rather than fry this appetizer. Set your oven at about 400 degrees and bake for 18 minutes, turning once.
For our main, we tried a Chicken, Asparagus, Broccoli Stir-Fry; a recipe I found on BonAppetit.com. I added a thumb-sized piece of chopped ginger to the wok for some added flavour. If you decide to try this recipe, I suggest you do the same. With or without the added ginger, I have a feeling that this dish would be great choice for a family meal with kids or for picky eaters (it was a little boring!). For my vegetarian friends, why don't you try it with a chopped red pepper or shrimp instead of the chicken?Do you have a weeknight stir-fry recipe that you'd like to share? We could use suggestions.
Monday, June 15, 2009
- Smoked Trout Spread with pita wedges seasoned with smoked paprika and fresh garlic (The spread was adapted from Bonnie Stern's Smoked Whitefish Spread in Essentials of Homecooking. You can find a similar recipe here.)
- Sticky Balsamic Ribs
- Mashed Potatoes with Corn and Garlic
- Tossed Salad with romaine lettuce, tomatoes and fresh dill
The smoked trout spread was great for sharing on the patio with a glass of champagne. The only problem was that I should have doubled the recipe!
As for the ribs, let me first praise the glaze! This brown-sugar, balsamic combo made for a soft toffee-like coating. The only change that I would make to the recipe is that you should probably only grill the racks for a few minutes per side. Six minutes per side was a bit too long and some of the ribs were crunchy (not what you're looking for with baby backs!).
Do you have a summer menu that you think I should try?
Tuesday, June 9, 2009
While the chicken was cooking, I put some corn on the cob in boiling water and made a simple salad. Everything was washed down with a bottle of Ironstone Obsession Symphony, which I know didn't "match" but we didn't care. Actually upon reflection, the wine pairing wasn't too far off since the sandwich had a bite to it!
By the way, for my vegetarian friends, charmoula (minus the mayo) is typically used as a marinade for fish or seafood dishes in North Africa. I suggest that you try a version of this sandwich with a fresh peice of halibut or swordfish.
Do you have any sandwich recipes that you think I must try? I'm always game.
Sunday, June 7, 2009
Aunt Susan's Bar-B-Q Ribs
4 slabs pork loin back ribs
First Stage Dry Rub:
- 1/2 cup dark brown sugar
- 1/4 cup paprika (I use hot Hungarian)
- 1/3 cup garlic powder
- 2 tablespoons onion powder
- 8 tablespoons chili powder (I use more and use different kinds of chili powder)
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons white pepper
- 1 TBSP salt
- 1/2 cup apple juice per slab
- 1/2 cup grape juice per slab
- 3/4 cup First Stage rub
- 1/4 cup brown sugar
- 1 1/2 sauce
Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a tin foil pan and bake for 2 1/4 hours. Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in oven meat-side up for 40 plus minutes. Remove ribs from oven and increase oven temperature to 350 degrees. Cut the ribs into two rib pieces and brush sauce on both sides of ribs. Place ribs in oven for 10 minutes (sometimes longer), or until sauce caramelizes.
Ribs reheat and freeze well.
Yield: 8 to 10 servings
Prep Time: 15 minutesCook Time: + / - 5 hours
Saturday, June 6, 2009
- Guacamole and salsa
- Zwiebacks with butter
- Jay's favourite chicken wings
- Aunt Shelley's baby back ribs
- Tossed salad with shredded mozzarella
Jay's favourite chicken wings are typically made by placing split chicken wings on a parchment paper lined cookie sheet. Sprinkle them with a garlic and roasted red pepper spice medley. Bake them at 375 degrees for 35 minutes. When the chicken is cooked, place the wings in a bowl and toss with Frank's Red Hot Sauce and a little celery salt. If you want to increase the authenticity of these Buffalo-inspired wings, include some melted butter when you toss. Tonight, the oven was full, so we barbecued the wings instead of baking.
Aunt Shelley used to make baby back ribs at least once a month for me. Her recipe is simple and foolproof. Put the ribs in a roasting pan, cover and bake at 350 degrees for 1.5 hours. Remove from the oven, brush with your favourite barbecue sauce and grill them on the barbecue for about 5 minutes per side. Surprisingly, they are really tender and always a hit!The nice thing about this meal is that it's really hard to screw up so it's good for relaxing with old friends on a summer night.